20 minute Ricotta Gnocchi 20 minute Ricotta Gnocchi
Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 1 tub of ricotta (457g or 16 ounces)
  • 3 eggs
  • 2 Cups flour
  • ½ tsp salt
20 minute Ricotta Gnocchi
favorite
print
rate


Let the ricotta sit out of the fridge for 1-2 hours before using.  Place it in a strainer to remove excess moisture.


Combine all of the ingredients above in a bowl and mix it with a fork or with your hands.  Add up to ½ cup more flour if needed. Dough should be moist and not very sticky to the touch.


Divide the dough into 4 parts. Lightly flour your cutting board and the outside of the dough.  Roll it into a disc shape that is ¾ inch thick.  Cut the disc into 1 inch strips. Next cut the strips into small rectangles that resemble pillow shapes.  Use the back of a fork or a board to make the grooves in each pillow. Flour lightly.


Place the gnocchi on a cooking sheet that is lined with a dish towel.  Make sure they do not overlap. Freeze for 10 minutes before cooking in a pot of boiling salted water.  


Tips on cooking gnocchi: If you are planning to freeze them, make sure that you thaw them before boiling or else you will reduce the temperature of your water drastically and affect the cooking of them.  Also, when boiling, do not stir them often in the beginning.  Just stir once when you place them in and then when they start to float to the top you can stir them again, otherwise they will lose their shape.  

20 minute Ricotta Gnocchi 20 minute Ricotta Gnocchi
20 minute Ricotta Gnocchi
Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 1 tub of ricotta (457g or 16 ounces)
  • 3 eggs
  • 2 Cups flour
  • ½ tsp salt
favorite
print
rate


Let the ricotta sit out of the fridge for 1-2 hours before using.  Place it in a strainer to remove excess moisture.


Combine all of the ingredients above in a bowl and mix it with a fork or with your hands.  Add up to ½ cup more flour if needed. Dough should be moist and not very sticky to the touch.


Divide the dough into 4 parts. Lightly flour your cutting board and the outside of the dough.  Roll it into a disc shape that is ¾ inch thick.  Cut the disc into 1 inch strips. Next cut the strips into small rectangles that resemble pillow shapes.  Use the back of a fork or a board to make the grooves in each pillow. Flour lightly.


Place the gnocchi on a cooking sheet that is lined with a dish towel.  Make sure they do not overlap. Freeze for 10 minutes before cooking in a pot of boiling salted water.  


Tips on cooking gnocchi: If you are planning to freeze them, make sure that you thaw them before boiling or else you will reduce the temperature of your water drastically and affect the cooking of them.  Also, when boiling, do not stir them often in the beginning.  Just stir once when you place them in and then when they start to float to the top you can stir them again, otherwise they will lose their shape.