Homemade Ricotta Gnocchi

• 15 ounces ricotta cheese, drained
• 1 large egg
• 1 cup all-purpose flour, plus extra for dusting
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese (optional for serving)
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons unsalted butter
• Pinch of nutmeg (optional)

Steps

1. 1 In a large bowl, combine ricotta, egg, flour, salt, pepper, and nutmeg if using. Mix gently until just combined.
2. 2 Turn dough out onto a floured surface and divide into 4 equal parts.
3. 3 Roll each part into a log about 3/4-inch in diameter. Cut logs into 1-inch pieces.
4. 4 Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the surface, about 2 minutes.
5. 5 In a large skillet, melt butter over medium heat. Add cooked gnocchi and toss to coat.
6. 6 Sprinkle with Parmesan and parsley, toss gently, and serve immediately.

Equipment

• Large pot
• Skillet
• Baking sheet

Variations

• Add a handful of chopped spinach to the dough for a pop of color and nutrients.
• Experiment with different cheeses like mascarpone for a richer flavor.

Substitutions

• Use whole milk Greek yogurt in place of ricotta for a tangier gnocchi.
• Substitute almond flour for a gluten-free option.

Pairings

• A crisp arugula salad with lemon vinaigrette.
• Garlic bread for a classic Italian touch.

Nutrition

Tips

• Don't overwork the dough or your gnocchi will be dense.
• For best texture, use fresh ricotta.

Storage

Store cooked gnocchi in an airtight container in the fridge for up to 2 days. Reheat with a splash of water in the skillet.

Freezing: Freeze uncooked gnocchi on a baking sheet, then transfer to a freezer bag. Thaw overnight in the fridge before cooking.

Serving Suggestions

• Serve with a simple marinara sauce or a sage brown butter sauce.
• Pair with a crisp Pinot Grigio for a delightful dinner experience.

FAQ