As soon as I saw these ricotta gnocchi I just knew they would be amazing. They are soft and light, and are like biting into a pillow. I have long loved gnocchi, but what I don’t love is the tedious process involved in making them, namely the boiling, cooling, peeling, and mashing of potatoes. These use ricotta instead, and you can have these babies ready for the pot in under half an hour. Less if you’re a whizz at rolling them out. Do take care not to overwork the dough, as they may end up too hard. And by the way, I swear by my little wooden gnocchi roller that I picked up for just $5, but a fork will do the job just as well.
I usually serve these with a classic tomato sauce and some Parmesan cheese, but a creamy boscaiola or burnt butter and sage would also be delicious.
- 500 g ricotta
- approx 220 g strong or “00” flour
- 2 egg yolks
- approx 50 g grated Parmesan
- a good pinch of salt
1. To make the gnocchi mix all the ingredients together in a large bowl until just combined. Knead for a coupe of minutes only, on a floured surface. If the dough is very wet and sticky add a little more flour just until it’s a bit more smooth. It doesn’t have to look like pasta or bread dough, it’s a bit “rougher” looking. The less you work the dough the better it will be.
2. Divide the dough into two or three pieces, and taking one piece at a time, roll it out into a long sausage shaped log, about the thickness of your thumb. Cut the logs into small lengths of about 4 cm. Using a gnocchi roller, slide each gnocchi along the ridges using two fingers until they look like proper little gnocchi.
3. Place them on a tea towel or tray dusted with some flour as you go. When you’re ready to cook them heat a large pot of water, add some salt and bring to the boil. Add the gnocchi to the boiling water, and cook it in two or three batches. They are ready when they come to the surface, this should take about five minutes. Scoop them out with a large slotted spoon and add to the sauce.