Ricotta Gnocchi

Ricotta Gnocchi

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January 31, 2008


1 lb. (2 cups) ricotta cheese (regular or light)

1-2 eggs (the original recipe called for 2, but I only had 1 left)

1/2 cup grated mozarella or 1/4 cup grated Parmesan

3/4 cup flour

pinch salt

Butter, oil and Parmesan cheese for roasting


1Stir together all the ingredients in a bowl, cover and refrigerate for an hour or overnight.

2Lightly shake some flour over the countertop and onto your hands, and roll the mixture into 1" balls; place them on a floured cookie sheet, cover and pop in the fridge for an hour or 8, if you don't want to cook them right away. (I imagine they would also freeze very well.)

3Preheat the oven to 400F and boil a large pot of water. Drop the gnocchi in about 8 at a time (depending on the size of your pot - you just don't want to crowd it) and boil for 3-4 minutes, or until they float to the surface. Remove from the water with a slotted spoon, and put them on a rimmed cookie sheet.

4Drizzle with melted butter and/or canola oil, and sprinkle with Parmesan cheese.

5 Roast in the oven, turning occasionally and sprinkling with more cheese (or drizzling with more butter or oil) if you like, until crunchy and golden.


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