Updated: May 12
375g ricotta (smooth)
1/2 cup parmesan finely grated
1cup plain flour
1 egg lightly beaten
Makes approx enough gnocchi for 2 people
In a bowl, add your ricotta, egg and parmesan and mix well together.
Add the flour and gentle stir in. You have to mix it like you would scones. You don't want to activate the gluten as the gnocchi will be hard.
Once it's together in a soft ball, divide the dough into 2 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.