Foolproof Ricotta Gnocchi (Gnudi)
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Ingredients
- 1 (15 oz.) container whole milk ricotta cheese
- 3/4 c. grated Parmesan cheese
- 2 large eggs
- 1 c. all-purpose flour, plus more for dusting
- 1/4 Tbsp. Italian seasoning
- 1 tsp. kosher salt
- 1/4 tsp. ground black pepper
- Pasta sauce of your choice, heated - pesto, marinara, lemon butter
Instructions
- Place 3 paper towels on a large plate and evenly spread the ricotta cheese on top. Gently press another 3 paper towels on top and pat until the excess moisture is absorbed. In a large mixing bowl, combine the drained ricotta, Parmesan cheese, eggs, flour, Italian seasoning, salt and pepper. Stir until a slightly sticky dough forms, do not overwork the dough.
- Bring a large pot of salted water to a boil. Meanwhile, transfer the dough to a lightly floured cutting board. Springle the dough with flour and cut into four sections. Roll each section into 1-inch-thick ropes and cut into bite-sized rectangles to form the gnocchi.
- Gently drop the gnocchi into boiling water. They will float when cooked. After about 1 minute of floating, use a slotted spoon to remove and drain the gnocchi. Toss with your sauce of choice and top with extra Parmesan.
- *Optional: To freeze, transfer uncooked gnocchi to a parchment-lined baking sheet and place them in the freezer until solid. Then transfer to a large freezer bag. They will keep for up to 3 months.
- Yields 4 servings