How to Make Light and Fluffy Ricotta Gnocchi
Ricotta gnocchi are the lighter, fluffier cousins of the more common potato gnocchi. Try this simple and delicious recipe from our gnocchi cooking class and learn to make these authentic, pillowy-light dumplings from scratch.
Not only are they delicious to eat, but they are also very relaxing to make. Let Foodie Sisters, Benedetta and Valeria, guide you through the super easy steps to create the fluffiest gnocchi ever!
Ricotta Gnocchi Recipe
Ingredients (Serves 4)
- 500 g (17.6 oz) ricotta cheese
- 280 g (9.9 oz) all-purpose flour
- 2 eggs
- 1 handful grated pecorino romano cheese
- Pinch of nutmeg
- Salt
- Pepper
Instructions
- Prepare the Ricotta: Start by removing excess moisture from the ricotta. Place it in a sieve and leave to drain, or pat it with a kitchen towel.
- Mix Ingredients: In a bowl, combine the ricotta, eggs, pecorino cheese, and nutmeg. Season with salt and pepper. Mix well, then gradually add the flour, stirring until the dough comes together.
- Form the Dough: Turn the dough out onto a floured surface and gently work it with your hands until you have a ball. If the dough is sticky, add a little more flour. Be careful not to over-knead, as this will make the gnocchi heavy. Cover with a clean cloth and let it rest for 15 minutes.
- Shape the Gnocchi: Divide the dough into four portions. Roll each piece into a log about the width of a finger (2 cm or 0.8 inches), rolling from the center outwards. Cut the logs into individual gnocchi pieces. Use a wooden gnocchi board or the back of a fork to create grooves for the sauce to cling to. Place the gnocchi onto a floured baking sheet and refrigerate until needed.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi into the water, stirring once to prevent them from sticking together. Cook until they rise to the surface (about 1-2 minutes). Remove with a slotted spoon and add to your chosen sauce.
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