These are my favorite gnocchi because they are so quick and easy to prepare. I would definitely recommend someone attempting to make gnocchi for the first time to try this recipe.
I consider this Italian fast food as I can prepare both the gnocchi and the sauce in the time it takes to boil the water! This is one of my favorite toppings for these gnocchi. It is a simple, barely cooked tomato sauce with lots of basil. I add cubes of fresh mozzarella when I am mixing it so the cheese gets just warm enough to meld to the gnocchi.
Cooks Tip: The secret to making these gnocchi is to dry the ingredients as much as you can before using. I let my ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using.
Deborah Mele 2011
Gnocchi made from ricotta cheese are lighter than potato gnocchi and much quicker to prepare.
- 1 Pound Ricotta
- 1 to 1 1/2 Cups of Flour
- 1 Extra Large Egg
- 1/3 Cup Grated Parmesan Cheese
- 1 Teaspoon Salt
- In a bowl, place the ricotta, grated cheese, egg, and salt, then add 1 cup of the flour and mix.
- Add only as much more flour as you need to create a workable dough, and be careful not to overwork.
- Divide the dough into fist size pieces, and roll into long logs as thick as your thumb.
- Cut into 1 inch slices and gently place on a lightly floured baking sheet.
- Continue with the rest of the dough in this manner.
- If not using immediately, place in the refrigerator.
- To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes.
- Place in a warmed bowl, top with your favorite sauce, and gently mix.
- Serve with additional sauce if desired.