Ricotta Gnocchi Recipe
How to make Ricotta Gnocchi
Ricotta gnocchi are the lighter, fluffier cousin of the more common potato gnocchi. Try this simple, delicious recipe from our gnocchi cooking class to make these authentic, pillowy-light dumplings from scratch.
500 g ricotta cheese
280 g all-purpose flour
1 handful grated pecorino romano cheese
1 tbsp nutmeg
The first thing to do is to remove excess moisture from the ricotta. Either place it in a sieve and leave to drain or pat with a kitchen towel.
Place the ricotta in a bowl with the eggs, pecorino cheese, and nutmeg, season with salt and pepper. Mix well then gradually add in the flour, stirring until the dough comes together.
Turn the dough out onto a floured surface and work it with your hands until you have a ball. If the dough is sticky, add a little more flour. Be careful not to knead too much as this will make the gnocchi heavy. Cover with a clean cloth and leave to rest for 15 minutes.
Divide the dough into four then roll each piece into a log, about the width of a finger (2 cm). Roll from the center outwards.
Cut along the logs to form individual gnocchi. Use a wooden gnocchi board or the back of a fork to create grooves for the sauce to cling to. When ready, place the gnocchi onto a floured baking sheet and refrigerate until needed.
Bring a large pan of salted water to the boil and drop the gnocchi in. Stir once to stop them from sticking to each other and then cook until they rise to the surface (about 1-2 minutes). Remove with a slotted spoon and add to your chosen sauce.
Learn how to make ricotta and potato gnocchi with a local chef at our Gnocchi Cooking Class which takes place in a panoramic kitchen overlooking Rome.