Per serving · Approximate values estimated by AI
Ricotta Gnocchi
80% authentic · Italian
Lighter and more delicate than potato gnocchi, these ricotta gnocchi are tender and melt-in-your-mouth, often served with a simple butter and sage sauce.
Ingredients
- Whole milk ricotta cheese15 oz
- All-purpose flour1 cup
- Large egg1
- Grated Parmesan cheese1/4 cup
- Salt1/2 tsp
- Black pepper1/4 tsp
- Butter3 tbsp
- Fresh parsley2 tbsp
Steps
- 1
Drain ricotta cheese very well using cheesecloth or a fine-mesh sieve.
- 2
In a bowl, combine drained ricotta, egg, Parmesan cheese, salt, and pepper.
- 3
Gradually add flour, mixing until just combined to form a soft dough.
- 4
Turn dough onto a lightly floured surface and gently shape into ropes, then cut into small pieces.
- 5
Boil gnocchi in salted water until they float.
- 6
Melt butter in a pan.
- 7
Drain gnocchi and toss gently in the melted butter.
- 8
Serve immediately, garnished with fresh parsley.
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