Ricotta Gnocchi – a delicious recipe with ricotta cheese, egg, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
["Gently cut the flour, salt, and beaten egg into the cheese until the whole forms into a ball. Keep a little cream on hand in case it becomes too dry. If a little flour is left at the bottom that is OK. The finished product should look rough and unfinished, but all ingredients smoothly integrated. Roll into snakes about 3/4"" in diameter and cut into 1/2"" pieces. Drop into boiling water and wait until they float BUT allow a little longer, until if puffs up. Serve immediately with perhaps pesto or any sauce, or over spinach with asiago or parmigiano. [To make spinach gnocchi, boil spinach leaves gently, process with a little of its water, and add to dough when mixing.]"]
451
kcal
Calories
18
g
Fat
49
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1lb ricotta cheese, 1 egg, 2 cups flour, 1 tsp. salt.
Yes, Ricotta Gnocchi falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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