Homemade Ricotta Gnocchi | Italian Recipe

ricotta

🥗Healthier: cottage cheese

💰Cheaper: mashed potatoes

Cottage cheese reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast provides a cheesy flavor with fewer calories.

Drain 750 g of ricotta using a strainer.

Place the drained ricotta in a bowl.

Add 450 g of flour, 3 egg yolks, 6 teaspoons of grated Parmesan cheese, and 3 pinches of salt to the bowl.

Mix the ingredients together using your hands, a fork, or a mixer until a moist and sticky dough forms, about 2 minutes.

Generously coat your cutting board or work surface with flour.

Take a handful of dough and roll it into a long and thin sausage, about the thickness of a pencil.

Cut the dough into 1.5 cm long pieces and place them on a floured plate, ensuring they are not crowded.

Boil salted water in a pot.

Once the water is boiling, add the gnocchi pieces in batches, cooking until they float to the surface.

Remove the gnocchi with a strainer and place them in a bowl or casserole.

For the sauce, heat 100-150 g of butter in a pan over medium heat until almost melted.

Add 1-2 cups (about 12 tablespoons) of the boiling water from cooking the gnocchi to the melted butter.

Stir in 12 tablespoons of grated Parmesan cheese and a handful of sage leaves.

Let the sauce simmer for 2 minutes, then add the cooked gnocchi to the pan.

Simmer everything together for 5 minutes until a buttery creamy texture is achieved.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens