For this recipe I got inspiration from a gif on Reddit: https://www.reddit.com/r/GifRecipes/comments/o7pa9v/foolproof_ricotta_gnocchi/. I liked the idea of how simple it looked and it sounds like a great combo to replace pasta or potato with ricotta.
Here’s the recipe!
Ricotta gnocchi
Servings: 3
Preparation time: 10-15 min
Boiling time: 3-5 min
Difficulty: easy
Ingredients
- 1 box of ricotta 250 g
- 1 egg
- grated parmezan (around half a cup or can be more)
- 5-6 tbsp of flour
- basil
- lemon zest
- salt
- black pepper
For the sauce:
- tomato paste or tomate frito
- basil and oregano
- olive oil
Directions
- Place the ricotta on paper towels and add more on top of it to remove as much moisture as you can.
- In a bowl, add the dried ricotta, egg, grated parmezan, basil, lemon zest, salt pepper and flour and mix well.
- Add more flour if it is very sticky.
- Place it on a wooden board and cut it into 4 pieces.
- In the meantime, start boiling water into a big pot and the tomate frito into a different pot.
- Roll each piece into a cylinder.
- Cut the cylinder into 12-15 pieces. If you want it prettier than mine, roll the cylinders more thinly.
- Add the gnocchi to the boiled water and boil them on medium-high fire until they start floating. It will be very fast 3-4 min.
- Add the gnocchi with a strainer to the tomato pot, add oregano, basil and olive oil and mix gently.
- Serve immediately with extra parmezan on top.
