Maybe its the cooler weather but I’ve been playing with making fresh pasta more often lately. I’ve made pappardelle, fun squares for soup and today I’m sharing with you my Homemade Ricotta Gnocchi. Theres something very satisfying making these gnocchi- they are beautiful and delicious.
I’ve been wanting to make Homemade Ricotta Gnocchi for awhile now. Gnocchi are a dumpling- like pasta that can be made from ricotta as I did or potato. They can be simple and delicate in flavor as these are or they can have herbs mixed right in. This Homemade Ricotta Gnocchi dough is so simple- ricotta, flour, eggs and salt… the result is these fabulous ricotta gnocchi!
I finally had a not crazy busy day to spend some extra time in the kitchen and make a nice size batch. Homemade gnocchi are a bit of a labor of love sort of recipe as they do take a bit of time but they are NOT difficult to make. You don’t need any special tools. I did use this gnocchi board for mine but you can get the same exact effect with the back of a fork!
These gnocchi are wonderful and can be used in a variety of dishes. From a simple tomato sauce, tossed in butter and parmigiano cheese or baked like a mac & cheese {stay tuned because I’m working on a baked dish for these!}. These really are to me a classic Italian dish- one that I’ve watched my grandmother make and want to make sure to never lose the tradition of homemade Italian recipes like this.
- 3 cups all purpose flour, plus extra for dusting
- 2 tsp salt
- 3 eggs, lightly beaten
- 2 cups ricotta
- In a large bowl mix together the flour and salt.
- Make a well in the center and add the eggs and ricotta. Stir until mostly combined.
- Turn dough out onto a lightly floured surface and knead for a few minutes. Allow the dough to rest for 5 minutes.
- Cut the dough ball into quarters then each piece into quarters.
- Dust each lightly with flour. Roll each piece into a log with about a 1/2″ thickness. Cut each log into 1/2″ inch pieces.
- Roll each piece on the back of a fork or the gnocchi board. Dust lightly with flour to prevent sticking.
- Cook the gnocchi in a large pot of salted boiling water for about 4 minutes or until they float to the top.
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Michele @ Bacon Fatte
Your ricotta gnocchi sound wonderful, Angela, and so do your sweet potato gnocchi! Pinning both!
Angela LeMoine
Oh thank you so much!!! I appreciate that very much!
Julie is Hostess At Heart
I knew you were talented, but this is beyond amazing in my book! Pinned!
Angela LeMoine
Oh wow Julie, thank you! That’s incredibly kind!