Ricotta Gnocchi

The EASIEST FOOLPROOF 4 ingredient Ricotta Gnocchi recipe! Soft pillows of gnocchi prepped and cooked in just 20 minutes!

5 from 2 votes

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Course: Dinner

Cuisine: Italian, Pasta

Prep Time: 18

Cook Time: 2

Total Time: 20

Servings: serves

Calories: 282kcal

Cost: $10

Place the ricotta on a paper towel lined plate. Place 2-3 extra paper towel sheets on top. Remove the liquid from the ricotta cheese and then place into a large bowl.
Add the egg yolks and mix to combined.
Add the flour and parmesan cheese. Season with salt and pepper.
Mix until only just evenly combined (don't over-mix).
If using a Thermomix: Place the parmesan cheese into the Thermomix bowl. Mix on Speed 8, 10 seconds or until finely grated.Add the remaining ingredients and knead (Interval function) for 30 seconds or until combined.
Place the mixture onto a lightly floured surface and shape into a round disk.
Use a flat knife to divide the mixture into 8 equal parts.
Use your hands to roll each portion out to a long thin log (approximately 20cm long and 1.5cm wide) and cut into 2cm pieces.
Repeat with the remaining portions.
Bring a large pot of salted water to the boil.
Add the gnocchi and cook.
As the gnocchi rise to the surface (approximately 1-2 minutes), remove the pieces with a slotted spoon and place into a frying pan with your choice of sauces.
Serve immediately.

RECIPE NOTES & TIPS

For the lightest ricotta gnocchi - use '00' flour.
Grate your own parmesan - it needs to be very light and fine and therefore is best not to use store-bought grated parmesan.
Only lightly flour the board - adding too much flour will make the gnocchi firm.
Once cooked, the ricotta is best served straight away.
Freezing ricotta gnocchi: freeze the raw gnocchi in an airtight container with layers of baking paper in between them for up to 3 months. You can cook them from frozen - they will take an extra minute or so to cook.