Ricotta Gnocchi

There are so many different types of pasta. Some are commonly used, like penne and spaghetti, but pasta like gnocchi are rare and not easy to find. In my opinion gnocchi is the best type of pasta, this is because it is so fluffy and it just melts in your mouth. They go best with sauces like marinara and carbonara. Gnocchi are usually made using potato, but I made mine using ricotta. Ricotta gives this extra kick of flavor that cannot be achieved when substituted with potatoes. I hope you like my recipe for ricotta gnocchi.

Ingredients:

½ Teaspoon Salt

One 16-ounce container ricotta cheese

1 egg and a egg yolk

¾ cups Grated Parmesan

1 cup flour

Line a large plate with paper towel and place the ricotta on top. Place another piece of paper towel on top of the ricotta and push down on the ricotta until the top towel is completely wet. Repeat this step about 3 times or until most of the water has been removed from the ricotta. Place the ricotta, eggs, salt, parmesan, and flour into a large mixing bowl. Using a spatula, mix this mixture together until combined. Once combined knead a little bit using your hands until the mixture is firm but a little bit sticky. 

Make the dough into a ball shape, then cut into quarters.

One quarter at a time turn the dough into logs that are about 12 inches long and 3/4-inch wide. Then cut each log into about 6-8 gnocchi. 

Using a gnocchi board you can make the gnocchi look pretty but this step is not required. 

Finally cook the gnocchi for 1-2 minutes or until they float to the top of the boiling water. Top with your favorite sauce, I recommend tomato sauce or carbonara sauce. 

Enjoy!