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Gnocchi Di Ricotta

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I have never been a fan of traditional potato gnocchi - I find them too heavy. One day my best friend's grandmother made these for me with "braciole al sugo" and I was convinced!

I have never been a fan of traditional potato gnocchi - I find them too heavy. One day my best friend's grandmother made these for me with "braciole al sugo" and I was convinced!

Ingredients

Serves: 4

Metric Cups
  • 500 grams ricotta cheese
  • 200 grams flour (plus more for dusting)
  • 2 tablespoons breadcrumbs
  • salt
  • nutmeg
  • 17⅔ ounces ricotta cheese
  • 7 ounces flour (plus more for dusting)
  • 2 tablespoons breadcrumbs
  • salt
  • nutmeg

Method

Gnocchi Di Ricotta is a community recipe submitted by MelissaF and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Let the ricotta drain for a bit in a sieve
  • Make a well in the flour and add the ricotta, salt, breadcrumbs and a dusting of nutmeg Lightly need the mixture until it comes together - if it is really sticky, add a bit more flour but note that it is a soft dough Leave to rest for 20 minutes
  • Divide the dough into about four portions and using your hands, roll out each portion into a rope shape of about 2 cm diametre.
  • Cut each rope into pieces of about 2 cm and dust with flour. If you want, you can lightly roll each piece over the tines of a fork to give them a bit more form
  • Cook the gnocchi in lots of boiling salted water for about 3-4 minutes (you'll notice that they come to the top when they are done - but try one to be sure)
  • Serve with a sauce of your choice - simple tomato and basil is divine
  • Let the ricotta drain for a bit in a sieve
  • Make a well in the flour and add the ricotta, salt, breadcrumbs and a dusting of nutmeg Lightly need the mixture until it comes together - if it is really sticky, add a bit more flour but note that it is a soft dough Leave to rest for 20 minutes
  • Divide the dough into about four portions and using your hands, roll out each portion into a rope shape of about 2 cm diametre.
  • Cut each rope into pieces of about 2 cm and dust with flour. If you want, you can lightly roll each piece over the tines of a fork to give them a bit more form
  • Cook the gnocchi in lots of boiling salted water for about 3-4 minutes (you'll notice that they come to the top when they are done - but try one to be sure)
  • Serve with a sauce of your choice - simple tomato and basil is divine
  • Tell us what you think