Gnocchi Ricotta | How to make Gnocchi Ricotta

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BySanjula Thangkhiew
Created on 6th Jul 2015
  • Gnocchi Ricotta, How to make Gnocchi Ricotta
Gnocchi Ricottaby Sanjula Thangkhiew
  • Gnocchi Ricotta | How to make Gnocchi Ricotta (13 likes)

  • 0 reviews
    Rate It!
  • By Sanjula Thangkhiew
    Created on 6th Jul 2015

About Gnocchi Ricotta

These are soft dough dumplings made from ricotta cheese enjoyed before meals in Italy.

Gnocchi Ricotta is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Italian cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Gnocchi Ricotta at your home. Gnocchi Ricotta by Sanjula Thangkhiew will help you to prepare the perfect Gnocchi Ricotta at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 60 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Gnocchi Ricotta.

  • Prep Time0mins
  • Cook Time60mins
  • Serves4People

Video for key ingredients

  • Homemade Pizza Sauce

Gnocchi Ricotta

Ingredients to make Gnocchi Ricotta

  • 1 1/2 cup Ricotta Cheese
  • 1 cup Flour
  • 2 cups Marinara sauce
  • 1 Egg
  • 1 Egg yolk
  • 30g Parmesan Cheese grated
  • 1 tbs Olive oil
  • 1 tbs Fresh Parsley or Basil chopped
  • Salt and Ground Pepper

How to make Gnocchi Ricotta

  1. Line a large plate with paper/ kitchen towel. Transfer ricotta directly to paper towels and spread with a rubber spatula.
  2. Place another layer of paper/kitchen towel and press down firmly with the palms of your hands to blot excess moisture. Peel off upper paper towels.
  3. Scrape ricotta into bowl and take 220g for use.
  4. Add flour, parmesan, egg, and egg yolk to bowl. Season with salt and pepper to make a dough and knead well
  5. Transfer dough to a floured work surface. Flatten into a 4-6 inch disk and cut into quarters using a bench scraper. .
  6. Roll one piece of the dough into a log about 6 inches long. Split log in half and roll each half into a log about 12 inches long and 3/4-inch wide.
  7. With a bench scraper, cut each log into 8 to 10 gnocchi.
  8. Transfer to a parchment-lined baking sheet dusted in semolina flour and lightly coat gnocchi. In case you want to freeze them then-Transfer baking sheet to freezer until gnocchi are completely frozen.
  9. Bring a large pot of salted water to a boil and cook gnocchii for 3 mins.Reserve 1/2 cup of cooking water.
  10. Heat sauce in a saucepan until hot but not simmering.
  11. Add gnocchi and 1/4 cup of cooking water to saucepan with sauce and bring to boil, stirring gently. Season to taste with salt and pepper
  12. Stir in a big drizzle of olive oil and a handful of chopped fresh herbs.
  13. Transfer into a serving bowl and sprinkle basil/parsley and cheese
  14. Serve hot

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