Easy Ricotta Gnocchi
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!
Servings: 4 servings
- 12 ounces ricotta cheese
- 2 large eggs lightly beaten
- 1 cup Parmesan cheese
- 1 cup all-purpose flour
- 2 teaspoons olive oil
- 1 teaspoon salt
Bring a medium pot of water to a boil. Add salt.
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.
- 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.
Calories: 409kcal | Carbohydrates: 27g | Protein: 25g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 142mg | Potassium: 176mg | Fiber: 1g | Sugar: 1g | Vitamin A: 693IU | Calcium: 489mg | Iron: 2mg