Homemade Ricotta Gnocchi
Course:
Dinner
Ingredients
- 250 grams Ricotta Cheese (full fat)
- 75 grams Parmesan Cheese (freshly grated only)
- 1 Egg
- 1 Egg Yolk
- 1⁄4 teaspoons Salt
- Black Pepper
- 115 grams Plain Flour
Notes
Easy to make, but cleanup is kind of annoying, as expected. Not sure it's worth it over store-bought.
Steps
- Put all the ingredients except the flour into a bowl. Use a rubber spatula or wooden spoon to mix until combined (smear up the wall if needed, to help cream the ricotta).
- Add 115g flour and mix until just combined so it is a very sticky dough that will hold its shape in a mound, but is not runny or stir-able like a batter. Stickier dough = softer gnocchi! If necessary add more flour 1 tbsp at a time, but use as little extra as possible.
- Sprinkle a work surface with flour then scrape the dough out onto it. Sprinkle the dough lightly with flour then use your hands to bring the dough into a disc about 2.5cm / 1" thick. Cut it into 8 wedges.
- Roll each piece into a log 25cm/10" long, about 1.25cm / 1/2" wide. Cut into 1.5cm pieces (I cut 4 logs at a time).
- Optionally use a fork to add little ridges into the gnocchis, to help sauce cling to it.
- At this point, freeze any you don't immediately require. (see notes)
To cook:
- Boil a pot of water.
- Add gnocchi.
- Let cook until they rise to the surface (approx 2 mins), then remove.
To freeze:
- Spread out onto a baking tray.
- Put the tray in the freezer for 30 mins.
- Transfer to bag or airtight container and return to freezer.
- You can cook from frozen; it just takes an extra minute or so to cook.