Authentic home cooking from Italy, with US measurements. 
Ricotta Gnocchi
The first time I read about these gnocchi was in a book by Benedetta Parodi. Before, we only had potato or pumpkin gnocchi. I've been making them for years now, and every time I'm amazed at how easy they are to make.
Ricotta Gnocchi
The first time I read about these gnocchi was in a book by Benedetta Parodi. Before, we only had potato or pumpkin gnocchi. I've been making them for years now, and every time I'm amazed at how easy they are to make.
Open in Cookpad AppSteps
- 1
Combine the ricotta, flour, Parmesan, and egg in a bowl. Mix well and add the salt. Transfer the dough to a floured surface and form it into a nice loaf.
- 2
Cut pieces from the loaf, roll them into a sausage shape, and cut into small pieces. If desired, roll each gnocchi over the tines of a fork to create the classic texture. Meanwhile, heat a pot of salted water.
- 3
When the water boils, drop in the gnocchi. As soon as they float to the surface, they are ready. Serve with butter melted with sage. Enjoy your meal.
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