These Ricotta Gnocchi are made from scratch with ricotta cheese, eggs, Parmesan, and flour. I add olive oil to make them soft and extra delicious. This gnocchi recipe is done in under 30 minutes!
In a large mixing bowl, stir ricotta cheese and beaten eggs.
Add Parmesan and oil and stir in well.
Add flour in 3 parts, stirring gently after each addition. Add up to ¼ cup of more flour, if needed.
Flour a flat surface (your countertop, cutting board, etc.).
Place dough on the surface and gently gather together and shape into a disk, about ¾" thick.
With a dough scraper or a knife, cut it horizontally into 5 to 6 strips, about ¾" thick.
One by one, roll each strip into a ½" thick log. Cut it into ½" size pieces. Place them on a baking sheet and repeat with the remaining dough.
Gently drop 10 to 15 gnocchi into boiling salted water. Cook for 2 to 3 minutes OR until they float to the surface. Remove from water and serve right away or cool completely to freeze or use later.
Notes
You don't have to be perfect with measurements. Just keep in mind what size gnocchi you want to make, small or big.
The most important part is to remember not to add too much flour. If you do, the gnocchi will be tough. You want them pillow-soft. Be gentle with the dough. It will be sticky, but if you flour the surface you are rolling them out and cut on, you won’t have a problem.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.