Gnocchi with Ricotta

Gnocchi with ricotta are very light and delicious. They are prepared much faster than potato gnocchi, so you can enjoy them even during the week. Serve them as a side dish or toss them with any sauce of your choice and serve as an appetizer or main course.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Cheese, ricotta

  • 3 pieces Egg, egg yolk, fresh

  • 300 g Wheat flour, white, multi-purpose

  • 30 g Cheese, Parmesan, grated

  • 0.5 teaspoons Salt, table

  • 0.25 teaspoons Spices, mace, ground

  • 1 pinch Spices, pepper, black

Steps

  1. In a bowl with a whisk or spoon, mix the egg yolks and ricotta. Sift the flour over the mixture. Add grated Parmesan, nutmeg, salt, and pepper. Mix all the ingredients well with your hands and knead until a uniform dough forms that easily separates from your fingers. If the dough is too soft, add a little more flour.

  2. Shape the dough on a lightly floured surface into a long roll with a diameter of 2 centimeters. Cut it into gnocchi about 1.5 to 2 cm long. Use the blunt side of the knife to help with cutting.

  3. Place a large pot of salted water on the stove and bring it to a boil. Add the gnocchi in batches to the boiling water. When they float to the surface, they are cooked.

Nutrition Information (Per 100g)

  • Calories: 279.21 kcal
  • Fat: 8.35 g
    • Saturated Fat: 4.83 g
  • Carbohydrates: 34.99 g
    • Sugars: 0 g
  • Protein: 11.86 g
  • Fiber: 0.88 g

Advice

If you add a little wheat starch to the dough, the gnocchi will be more tender. Ricotta can be replaced with cottage cheese.