Delicious Ricotta Gnocchi

An impressive yet simple dinner. Ricotta Gnocchi is also one of the easiest recipes to know and have in your ‘toolkit’.

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Course: Lunch, Dinner

Cuisine: Italian

Prep Time: 10

Cook Time: 5

Servings: people

Calories: 457kcal

Author: Nellie Kerrison | Relish Mama

Cost: 10

500 g ricotta cheese fresh, mashed with a fork
75 g parmesan cheese
2 egg yolks lightly beaten
½ teaspoon nutmeg. freshly grated or ground
150-200 g 00 pasta flour pasta flour, plus extra for dusting
Your choice of pasta sauce to serve – There is this simple pasta sauce on my website and I will link it above. Alternatively a sage & butter sauce or a fabulous pesto work beautifully.
Fresh basil leaves or Italian parsley leaves, to serve optional

Bring a pot water to the boil in readiness to cook the gnocchi.
For the gnocchi, place ricotta, parmesan, egg yolks, nutmeg and 2/3 of the flour. Add the salt and pepper.
Use your hands to mix to form a soft dough. Add the remaining flour if required. The dough should be very soft & it should only just hold together.
Transfer the dough to a floured surface and cut into 4 pieces. Roll each piece into a sausage shape approx. 1.5-2 cm in diameter. Dust the bench with a little flour or semolina, as required.
Cut each roll into 2 cm lengths. Handle gently as they will be fragile.
The pot temperature should be reduced so it is a gentle rolling boil.
Carefully lower about a third of the gnocchi pieces (a few at a time so you don’t knock too much of the water temp out). After 2-3 minutes, they will rise to the surface. Lift these out using a slotted spoon.
Gently transfer cooked gnocchi to the pan holding your sauce and then stir over a low heat until coated and warmed through. Divide among bowls and then serve with extra parmesan.
Fresh basil leaves or Italian parsley leaves, to serve – optional.