Simple & Easy Ricotta Gnocchi – Only 3 Ingredients

Making your own gnocchi couldn’t be easier, or more rewarding. With just three ingredients, these delicate Italian dumplings are ready in well under an hour.  Make these and your family will be very happy.

Ricotta Gnocchi
Author: Katherine Martinelli
Recipe Type: Entree
Yield: 4 servings

Ingredients
12 ounces ricotta
2 cups “00” pasta flour, divided (substitute all purpose flour)
1 egg

Directions
1    Put the ricotta, 1 cup of the flour, and the egg in a large bowl and stir with a wooden spoon to combine.

2    Begin kneading the dough with your hands. The amount of flour you need to add will depend on how much moisture is in your ricotta, and how long you let it strain. Continue adding flour, ¼ cup at a time, until you have a smooth, elastic dough that is soft but not overly sticky.

3    Roll into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.

4    Separate the ball into 8 or so pieces. Working one at a time, roll out on a floured work surface into a long, even snake.

5    Using a pastry cutter or knife cut the snake into ½-inch segments and transfer to a parchment paper-lined plate or baking sheet.

6    Repeat with the remaining dough.

7    Bring a large pot of salted water to a boil.

8    Add the gnocchi all at once and cook, stirring often, for 3 to 5 minutes, until they all float to the surface.

9    Drain and immediately toss with your favorite pasta sauce.

 

Recipe from: http://www.katherinemartinelli.com