By: Easy Peasy Mommy
This delicious meal is a spin-off of the traditional gnocchi, made with potato. I love the lightness and texture of ricotta gnocchi and especially love how easy it is to make. My husband and I made this dish for a few dinner parties and it was a fun way to spend time together!
Prep: 30 Cook: 10
$5 – $10
- 1 cup Flour
- 1/2 cup Grated Parmesan Cheese
- 15 oz Ricotta Cheese
- 1 tsp Garlic Powder
- 1 Egg Beaten
- salt & pepper to taste
Easier Peasier Recipe Tips:
- IF you enjoy mixing with your hands, make sure they are heavily floured
- Dough should feel a bit tacky. If you think it is too tacky, you can add flour in small increments. If you add too much, no worries (I did this the first time) – although the gnocchi will be a bit more dense.
- Chilling the gnocchi is an important step. It allows the pasta to firm up and is easier to cut.
- Gnocchi can be frozen for up to one month. So make a few batches! Just be sure to slightly dry and lightly flour so they do not stick together in the container
- I LOVE pan-seared gnocchi in salted butter. Gives the outside a nice crisp taste while leaving the middle soft and pillowy. After you cook and drain the gnocchi you can transfer right in to a med-high heated skillet well greased with butter.
- I especially love pan-seared gnocchi with a delicious sausage bolognese (see recipes below for instructions on a quick cheat to homemade bolognese).
Step by Step Instructions
Beat egg in bowl.
Add parmesan, ricotta, salt & pepper to bowl. Mix well.
Slowly add in flour. You can mix with a wooden spoon or your hands.
Separate the dough into 4 tubular sections, diameter about 3/4″ – 1″ thick.
Place on parchment paper, or nonstick aluminum foil and chill in refridgerator for about 15 min.
When gnocchi is slightly hard, you are done!! You can cook the gnocchi just you would cook noodles.
Gnocchi is done when they float to the top (roughly 5-6 min in boiling water).
Done! Easy. Peasy!