Ricotta gnocchi from scratch

How to make gnocchi with ricotta cheese instead of boiled potatoes.

Course Main Course

Cuisine Italian

Keyword gnocchi from scratch, homemade gnocchi, ricotta, ricotta gnocchi

Prep Time 15

Cook Time 3

Total Time 18

Servings people

Calories 415kcal

Author Eva

Lightly beat the egg in a small bowl aside. Combine the ricotta and salt in a larger bowl and lightly press the cheese with the prongs of a fork. Pour in the egg and gently mix with the fork.
Gradually add the flour, gently mixing it in with the fork or a spatula. Do not overmix and stop when it is combined. Transfer the dough to a floured working surface and give it a quick hand-knead before rolling it up into a ball. Overkneading will result in chewy gnocchi, so be quick and gentle.
Cut off one portion of dough with a knife or bench scraper. Roll it into a sausage about as thick as your thumb. Cut up the dough sausage every centimetre to cut out the gnocchi. Press them against a gnocchi board to give them the traditional finish, if you wish. Repeat until all dough is used.
Keep the formed gnocchi on a floured surface, with some space in between to prevent them from sticking to one another. Cook in salted boiling water for 2-3 minutes or until they rise to the surface. I recommend to cook them in batches as to not overcrowd the pot. Do not drain like pasta: scoop up the gnocchi with a slotted spoon and use the same simmering water for the following batches.

I live in Sweden and the ricotta I have access to is quite dry. I am aware that some other types of ricotta might be more watery. Depending on the ricotta type you have access to, you may need to place it on a colander for a couple of hours prior, to let any excess liquid drain.
The nutritional information provided is made with an online calculator and only meant to be used as a guideline.