20 Minute Ricotta Gnocchi
Homemade ricotta gnocchi can be ready in 20 minutes with only a few ingredients! These pillowy Italian dumplings are so much easier to make than their potato cousins and just as delicious.
Servings: 4
Calories: 453kcal
Ingredients
- 1 16 oz tub ricotta cheese
- 2 large eggs
- 1 1/2 cups flour
- 1/2 cup shredded parmesan cheese
- 1/2 tsp salt
Instructions
- Line a plate with paper towel, dump ricotta onto the paper towel then blot with additional paper towel to remove excess moisture1 16 oz tub ricotta cheese
- Add the blotted ricotta, eggs, flour, parmesan cheese and salt to a large bowl an dmix until a dough is formed2 large eggs, 1 1/2 cups flour, 1/2 cup shredded parmesan cheese, 1/2 tsp salt
- Transfer the dough to a lightly floured surface, then divide the dough into small pieces and roll into logs that are about ¾ - 1” diameter
- Slice the logs into ½” slices and place onto a floured baking sheet
- Cook in a large pot of boiling water for 5 minutes before serving
Notes
- Use whole milk ricotta for the best texture and go for a high quality ricotta since this is the star ingredient.
- Do not skip draining the ricotta! The texture of the gnocchi will be sort of sad and soggy with the extra moisture.
- For crispier gnocchi, toast them by pan frying them in olive oil immediately after boiling them.
Nutrition
Calories: 453kcal | Carbohydrates: 40g | Protein: 25g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 159mg | Sodium: 623mg | Potassium: 215mg | Fiber: 1g | Sugar: 1g | Vitamin A: 737IU | Calcium: 404mg | Iron: 3mg