Ricotta Gnocchi

Print

 

2 cups ricotta cheese
1/2 cup grated Parmesan
1 1/2 tablespoons extra-virgin olive oil
2 large eggs
1 1/4 cups all-purpose flour, plus more for dusting Semolina flour, for dusting
Kosher salt

 

DIRECTIONS

  1. Bring a large pot of salted water to a boil.
  2. Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl. Add the all- purpose flour in 3 parts, stirring with a rubber spatula.
  3. Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking and roll the cutoff piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter.
  4. Cook the gnocchi in the boiling water for 2 minutes.

 

  • Yield: 4 - 6 1x

Ingredients

Scale
  • 2 cups ricotta cheese
  • 1/2 cup grated Parmesan
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 large eggs
  • 1 1/4 cups all-purpose flour, plus 2 – 3 cups more if the batter it too wet.
  • Semolina flour, for dusting
  • Kosher salt

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl. Add the all- purpose flour in 3 parts, stirring with a rubber spatula.
  3. Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking and roll the cutoff piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter.
  4. Cook the gnocchi in the boiling water for 2 minutes.

Share:

Share on facebook
Share on twitter
Share on pinterest
Share on email

Leave a Reply

Recipe rating