To prepare delicious ricotta gnocchi, we start by mixing well the ricotta with a medium egg, a pinch of salt, and grated cheese, either Parmigiano or Grana Padano, depending on personal preferences. This mixture will form the base of the gnocchi. Make sure the ricotta is of good quality, as it will influence the final taste of the dish.
Once the mixture is homogeneous, we begin to add flour, little by little. It is important to add the flour gradually, as each portion of ricotta and egg may have different moisture content. Therefore, the amount of flour needed may vary. It is recommended to use type 00 wheat flour to achieve a finer texture. Knead the dough on a floured surface until it becomes homogeneous and elastic, and easily comes off your hands. This process may take a few minutes, but it is essential to obtain gnocchi with the perfect consistency.
After the dough is ready, take small pieces and shape them into thin rolls, about one centimeter thick. Then, cut the rolls into small pieces, bite-sized, thus forming gnocchi. It is important to work with flour on the surface to prevent the dough from sticking. To give them a characteristic shape, you can use a fork, gently pressing each piece to create grooves that will help the sauce adhere better.
After you finish shaping the gnocchi, bring water to a boil in a large pot, adding a handful of salt. When the water starts to boil, add the gnocchi, being careful not to overcrowd the pot. The gnocchi are ready when they rise to the surface, which usually takes between 2 and 3 minutes. Once they have risen, let them boil for another half a minute, then remove them with a slotted spoon and drain them well.
To season them, I chose a simple yet flavorful tomato sauce that pairs wonderfully with the fluffy texture of the gnocchi. You can also add fresh herbs like basil or parsley, or a drizzle of extra virgin olive oil to enhance the flavors. These ricotta gnocchi are an excellent option for a quick and tasty dinner, but also to impress guests. Enjoy them warm, alongside a glass of white wine, and savor a delicious meal!
Once the mixture is homogeneous, we begin to add flour, little by little. It is important to add the flour gradually, as each portion of ricotta and egg may have different moisture content. Therefore, the amount of flour needed may vary. It is recommended to use type 00 wheat flour to achieve a finer texture. Knead the dough on a floured surface until it becomes homogeneous and elastic, and easily comes off your hands. This process may take a few minutes, but it is essential to obtain gnocchi with the perfect consistency.
After the dough is ready, take small pieces and shape them into thin rolls, about one centimeter thick. Then, cut the rolls into small pieces, bite-sized, thus forming gnocchi. It is important to work with flour on the surface to prevent the dough from sticking. To give them a characteristic shape, you can use a fork, gently pressing each piece to create grooves that will help the sauce adhere better.
After you finish shaping the gnocchi, bring water to a boil in a large pot, adding a handful of salt. When the water starts to boil, add the gnocchi, being careful not to overcrowd the pot. The gnocchi are ready when they rise to the surface, which usually takes between 2 and 3 minutes. Once they have risen, let them boil for another half a minute, then remove them with a slotted spoon and drain them well.
To season them, I chose a simple yet flavorful tomato sauce that pairs wonderfully with the fluffy texture of the gnocchi. You can also add fresh herbs like basil or parsley, or a drizzle of extra virgin olive oil to enhance the flavors. These ricotta gnocchi are an excellent option for a quick and tasty dinner, but also to impress guests. Enjoy them warm, alongside a glass of white wine, and savor a delicious meal!
Ingredients
200 gr. ricotta 1 egg 150-180 gr. flour 6 tablespoons grated cheese (parmesan, parmigiano, grana) salt