Learn how to make “gnocchi di ricotta” from scratch. With just a few basic ingredients (ricotta, flour, eggs and Parmesan), you can create pillowy-soft dumplings. Unlike traditional potato gnocchi, which tend to be a bit denser, ricotta gnocchi have a lighter texture and are quicker to make.
- Ricotta cheese - Eggs - Parmesan cheese - Semolina flour - All-purpose flour
Make the dough. Let it rest for at least one hour. Divide it into eight equal pieces.
Roll the dough pieces out in long, thin ropes. Then, using a bench scraper, cut them into small pillow-shaped gnocchi.
Lay them out in a single layer on a baking tray. Refrigerate the tray for at least two hours. This firms up the gnocchi and helps them to maintain their shape when being cooked.
Cook the gnocchi in salted, boiling water for about two minutes or until they rise to the water surface. Drain and toss them with a sauce of your choice. Enjoy!