Ingredients
Method
- Mix wet ingredients: Combine ricotta, parmesan, egg, egg yolk, 1/4 tsp salt, and pinch of black pepper in a bowl. Stir with a spatula until just combined.
- Add flour: Add 3/4 cup of flour and mix until a very sticky dough forms. Add more flour, 1 tbsp at a time, only if needed, aiming for a dough that holds its shape but is still sticky. Over-flouring makes gnocchi tough!
- Shape logs: Flour your work surface lightly. Scrape the dough onto it and form it into a disc about 1" thick. Cut into 8 wedges.
- Roll and cut: Roll each wedge into a log about 10" long and 1/2" wide. Cut the logs into 1/2" pieces. (You can freeze these raw gnocchi at this point!)
- Boil gnocchi: Bring a large pot of salted water to a rolling boil. Gently add the gnocchi. Cook for about 2-3 minutes, until they float to the surface and bob for 30 seconds.
- Finish and serve: Reserve about a mug of the starchy cooking water. Drain the gnocchi and immediately add them to your favorite sauce with a splash of the reserved water. Toss gently to coat.
Notes
- Use full-fat ricotta for the best texture. Low-fat can make the dough too wet.
- Don't overmix or over-flour the dough; this is key to light, tender gnocchi.
- Freeze raw gnocchi in a single layer on a baking sheet before transferring to a freezer bag for later use.
- Serve immediately with your favorite sauce; they cook very quickly! Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overmix or over-flour the dough; this is key to light, tender gnocchi.
- Freeze raw gnocchi in a single layer on a baking sheet before transferring to a freezer bag for later use.
- Serve immediately with your favorite sauce; they cook very quickly! Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.