Updated: Jun 8
500g ricotta (smooth)
1 cup parmesan finely grated
½ - 1cup plain flour
2 free range eggs lightly beaten
1 tbspn Extra Virgin Olive Oil - Optional
Makes approx enough Gnocchi for 4 people
In a bowl, add your Ricotta, egg, flour, parmesan and oil start working it together with a spoon. Adding more flour until it comes together into a soft ball.
Once you have made it into a ball, knead on a lightly floured surface for 1 minute or until a soft dough forms.
Divide the dough into 4 logs and roll each into a rope, roughly 1.5cm thick. Get a sharp knife and chop off pieces roughly the size of the top of your thumb.
I like to roll the Gnocchi down the back of the fork to make groves, this is completely optional but does help the sauce stick to the Gnocchi.
Boil a large saucepan of salted water, drop in half of the Gnocchi and gently stir so they don’t stick. As soon as they rise to the surface (2-3 minutes), they are cooked. Remove, rinse and drain the Gnocchi. Repeat with the remaining Gnocchi.
Serve with your fav sauce, I like a simple Sugo with mine.
If you aren't cooking it immediately, store in a single layer in the fridge, covered in glad wrap for up to a day. Gnocchi can also be frozen and when cooked, should be cooked from frozen as per the instructions above.
Variations: You can add in a handful of fresh chopped spinach or herbs when mixing the ingredients together. I use fresh baby spinach finally chopped. However, you can use frozen (defrosted and drained) spinach as well. You may need to use a little more flour.