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4 ingredient Ricotta Gnocchi (so simple!)

when we think of gnocchi we tend to think of the heavier potato varieties. Some people love this (I am one of those people 100%) but others tend to think it’s too heavy. If that’s what’s stopping you from trying it I can not recommend this recipe enough. Ricotta gnocchi turns out so light and fluffy and goes well with almost any sauce you could think to pair with it.

this is a recipe I learnt from my boyfriends moms and the best thing about this recipe is that it is really a no fuss recipe, even if you don’t do the exact measurements it’s still going to turn out fine! Here it is:

Fresh Ricotta Gnocchi:

serves 4:

400 grams of fresh ricotta (usually you buy this by weight so no need to worry about having a scale)

1/2 cup of all purpose flour + extra for rolling

1 fresh large egg

A pinch of freshly grated nutmeg

(fresh is best but You can use pre ground nutmeg or remove it if you don’t like the flavour, this adds a nice taste though). Season with salt and pepper to your taste.

To make the gnocchi encorperate all the ingredients in a bowl, but be careful to not over mix!

next cover your work surface in flour ( lots of it!) this is what makes your gooey mixture manageable. take a handful of the ricotta mix and cover it in flour. Gently roll it into a rope with about a 1/2 inch or less thickness. (add more flour on your surface if it’s too sticky).

lastly cut the rope into small thumbnail size pieces. I like a smaller size!

when you are ready to serve the gnocchi, boil then in batches just until they start floating or for about 2 mins. scoop them out with a strainer spoon and use the same water for the next batches.

Serve as soon as it’s ready with your favourite tomato or meat sauce !

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