Ricotta Gnocchi

January 15, 2020

Ricotta Gnocchi

 

Serves 4

 

 

 

375g fresh ricotta

1/2 cup parmesan cheese

1/3 cup plain flour + extra for dusting

1 egg

1 tsp salt

 

 

Line a baking tray with baking paper & scatter a little flour over the top.

 

In a bowl, mix the ricotta, flour, egg, parmesan & salt until combined.

 

Transfer the dough to a well floured bench & divide dough into 4 equal pieces. Add a little more flour if the dough is tad sticky.

 

Roll a piece into a log, around 1.5cm in diameter & 20cm long. Repeat with the remaining pieces of dough.

 

Cut each of the logs into 1.5cm pieces & place onto the baking tray.

 

Fill a pot of water with salt & bring to the boil.

 

Cook the gnocchi in batches. Cook for 1-2mins., or until the gnocchi is floating on the surface. Leave gnocchi for a further minute & drain.

 

Serve gnocchi with sauce of choice.

 

Enjoy!

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