Think you can't make your own gnocchi? Think again. This recipe is super simple & done in 30 mins. No need to cook potatoes, just make my quick Easy Ricotta Gnocchi - that's why I called the recipe that...they are really EASY. One of those recipes that makes you look like a proper kitchen boss, just don't let on what a cinch they are to make!
The top photo is of course the finished product, and this batch of ricotta gnocchi have been lightly fried in butter just to give them a slightly caramelized exterior - this is totally optional.
Each one a unique little pillowy cloud, and like snow flakes no two are the same...
Oops, got a bit carried away there with the creative writing. You get the point though.
The are easy.
They are soft.
They taste great.
Please have a go at making your own, you won't be disappointed.
PS: Looking for a sauce suggestion for you new found gnocchi skills? Why don't you try my Mushroom Gnocchi with Meatballs.
Easy Ricotta Gnocchi
- 375 g smooth ricotta (see note)
- 1 egg
- 90 g finely grated parmesan (about 1 cup)
- 150 g / 1 cup plain/all purpose flour
- ¼ teaspoon fine salt
- 1 tablespoon salted butter - optional
- In medium bowl, combine ricotta, egg, parmesan & salt - mix well until completely combined.
- Add approximately ½ cup of flour to ricotta, and mix very lightly to just combine. The mixture should look like under mixed biscuit dough.
- Turn the dough out on to a lightly floured work surface, and sprinkle the top of the dough with about 1 tablespoon of flour. Very lightly bring the dough together, sprinkling with another tablespoon of flour on to any spots where the dough still feels wet & sticky (see notes).
- At this point I usually have ¼ cup of flour left.
- Using a sharp knife, cut the dough into 2 roughly even portions (see notes).
- Take one portion, and divide it roughly in half to make a quarter.
- Lightly roll this quarter of dough in a long log - about 30 cm / 12 inches long and 2 cm / ¾ inches in diameter, then repeat for second quarter lightly sprinkling with flour as needed.
- Repeat for remaining dough portion.
- Dip the point of your sharp knife into the remaining flour, and cut gnocchi into 1 ½ cm / ⅗ inch pieces, re-flouring your knife point as you go.
- If you are going to pan fry your gnocchi, place the butter into a non-stick fry pan over medium high heat.
- Carefully place your gnocchi into boiling water (see note) - the gnocchi will rise to the surface when they are cooked, this should take around 2-3 mins (see notes).
- Remove gnocchi from boiling water with a slotted spoon and allow them to drain slightly, before adding them to the hot-buttered fry pan & frying for 1 - 11/2 mins to colour slightly then adding them to a sauce of your choice, or add directly without frying (see notes).
- Serve immediately.