The first time I tried to make gnocchi was in 2001. Things I remember about the experience: it was a sweet potato gnocchi, it was gooey as hell, there was a TON of it (most of which was thrown away) and the process of making it nearly resulted in a divorce.
Until now, I have avoided making my own gnocchi since the “gnocchi incident”, though I have remained gnocchi-curious. Twelve years later, and with a new husband (who doesn’t cook and in no way participated in the process), I decided to give gnocchi another try. This time I would start simple. Instead of traditional potato gnocchi, I would make a ricotta gnocchi. No ricing potatos, and less chance of a gooey mess. This recipe was inspired by a post in the aptly-named Inspired Taste blog. Ladies and gentlemen, I give you weeknight gnocchi. I AM NOT KIDDING!!!
Easy Ricotta Gnocchi
- 1 lb. ricotta I used an artisnal product: Coach Farms goat milk ricotta, which is lighter and less fatty than traditional ricotta.
- 2 eggs
- pinch salt
- 1/3 cup freshly grated parmaggiano reggiano
- 1 1/2 cups flour I used "00" flour.
- Mix eggs, ricotta, salt, and cheese together in a bowl. Slowly add flour until a shaggy dough comes together.
- Remove dough from bowl and shape into a log.
- Cut log in half and cut each half into four equal pieces.
- Roll each piece of dough into a rope that is ~1 inch thick and cut gnocchi into ~1 inch pieces.
- Place cut gnocchi on a parchment-lined baking sheet and set aside.
- Continue rolling and cutting remaining dough.
- When all gnocchi is cut, you can cook immediately or freeze for later use.*
- Heat large pot of salted water to boiling.
- Gently add gnocchi to pot. Be careful not to overcrowd the pot, as this could cause the gnocchi to stick together. When cooking for more than two people, I cook gnocchi in batches.
- When gnocchi begin to float to the top of the pot, they are done.
- Remove from pot, drain well, and toss with your favorite sauce.