20-Minute Ricotta Gnocchi at home
- Yield 3
- Prep 19 minutes
- Cook 1 minute
- Total 20 minutes
20-Minute Ricotta Gnocchi at home is a pasta recipe on Avoteb. The yield on the card is 3. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 1 1/2 cups (one 15-ounce container) whole milk ricotta cheese
- 3 egg yolks
- 1 cup (about 4 ounces) ‘00’ flour or all-purpose flour*
- 3/4 cup (about 1 ounce) freshly-grated Parmesan
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon freshly-cracked black pepper
Method
Prep the water: Bring a large stockpot of generously-salted water to a boil over a hot burner.
Tip off the ricotta: While your water is heating, place 3-4 paper towels on a large plate and spread the ricotta on the paper towels in an even layer. Set another layer of 3-4 paper towels on top of the ricotta. Then press down gently to let the excess moisture soak into the paper towels, trying to soak up as much of the excess liquid as possible. Move the ricotta to a large mixing bowl. (If it sticks to the paper towels, just use a rubber spatula to scrape it off.) The drained ricotta shoul
Stir your dough ingredients. Tip in the egg yolks to the ricotta and stir briefly to combine. Tip in in the flour, Parmesan, salt and pepper, and stir until evenly combined. Avoid over-mixing. The dough will be a bit moist and maybe a bit sticky, but it should be holding together well. If it feels too wet, just add in another few tablespoons of flour.
Roll out and cut the dough. Shape the dough into a round disk with your hands, then move it to a lightly-floured cutting board and sprinkle the dough with lightly with flour. Using a knife or a bench scraper, cut the dough into eight even pie wedges. Using your hands, gently roll out each wedge out into an even log, approximately 3/4-inch wide. Slice each log into individual bite-sized little gnocchi squares. Lightly dust the gnocchi with flour once more and give them a quick toss so that they
Bring to a boil the gnocchi. Carefully move the gnocchi to the boiling water to cook. Then once they float -- usually after 30 seconds or so -- pour off the gnocchi.
Plate Plate while it is hot, tossed with your favorite sauce and whatever other ingredients sound good!
