Ricotta Gnocchi

Ricotta Gnocchi are very quick and Forking easy to make. My method differs slightly. Instead of rolling out the dough in flour that toughens the gnocchi these are more tender and light because the dough is extruded threw a pastry bag into the boiling salted water. The Gnocchi are so Forking easy to make you don’t need to measure really. you just need these ingredients and a pastry bag.

Ricotta Cheese ( fresh made from Forking easy previous recipe)

Egg (beaten)

Flour (smaller amount than Ricotta Cheese)

Grated hard Italian Cheese (I used Parmigiano Reggiano) (about a cup)

White Pepper (about 1/2 Teaspoon)

Nutmeg (about 1/8 Teaspoon)

Kosher Salt or Sea Salt (About 1/2 Teaspoon)

Extra Virgin Olive (as gnocchi’s come out of boiling water you drizzle the olive oil to prevent sticking and it also adds flavor)

All you really have to remember is that you want to add as little flour as possible so your Gnocchi isn’t heavy. So eyeball your ricotta cheese and you add in a smaller amount of flour than what you have of ricotta. Add the rest of ingredients. Don’t add much Forking nutmeg you will only need 1/8 of a teaspoon or less you don’t want to taste it but it adds something really nice to the flavor.

This much Flour to Ricotta Cheese

Combine ingredients and fill your Forking pastry bag. (not a Forking Ziplock bag)

Make them this big and knock them off with your finger.

When they float to the top they are done and remove with slotted spoon.

Drizzle with Extra Virgin Olive Oil.

Ricotta Gnocchi

Ricotta Gnocchi are Forking Easy to Make!

Forking Good!