Ricotta gnocchi aren’t new, but this old-school version has gained recent popularity, partly because they’re easy. Boiling, peeling, and handling hot potatoes is the hardest part of making gnocchi; but with ricotta, you start with something cool, flavorful, and easy to handle. With just ricotta, flour, and 20 minutes; you can make the perfect ricotta gnocchi—so long as you follow these six simple steps. RELATED: Gluten Is Seriously Misunderstood—Here’s Why
Whole milk ricotta (1 cup) White flour (½ cup plus 2 tablespoons) Grated Parmesan (1 tablespoon) Generous sprinklings of salt and pepper
This one yields 2 servings. RELATED: 40+ Perfect Pasta Dishes You’ll Want to Make for Dinner Tonight RELATED: The Secret to Baking Fluffy, Homemade Bread—Without Kneading—Is All About Science Once they’ve bobbed to the surface, give your gnocchi another 15 or 30 seconds before removing them with a slotted spoon. Transfer gnocchi directly into their sauce—be it pesto, marinara, butter and sage, whatever you’ve prepared. Thoroughly but gently, toss the gnocchi and let the sauce coat and permeate into them, keeping your comforting ricotta gnocchi intact and ready to enjoy.
