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Ricotta Gnocchi

Ricotta Gnocchi

Print Recipe
Author Samantha

Ingredients

For the Gnocchi

  • 250 g ricotta cheese drained if it has a lot of water in it
  • 1 egg
  • ¾ cup (approx 50g) Parmigiano-Reggiano cheese finely grated
  • ¾ cup (approx 90g) all-purpose einkorn flour, plus more for sprinkling on rolling surface plus more for sprinkling on surface for rolling
  • ¼ teaspoon salt

For the Sauce

  • 1 clove garlic finely grated
  • 2 medium sized tomatoes
  • 1-2 tablespoons olive oil
  • ⅛ teaspoon salt

Instructions

  • Set a large pot of water (about 2 1/2 to 3 litres/quarts) on the stovetop to boil.
  • If you are making the sauce, set a deep skillet over low/medium heat, add a tablespoon of butter and a tablespoon or two of olive oil.
  • When oil is hot, add the finely grated garlic, stir and sautee for about 1 minute, then add the chopped tomato, and cook, covered, for about five minutes, until the tomato is softened and starting to break down. Turn off heat and leave covered.
  • Measure ricotta, and place in bowl, add egg and mix together gently but thoroughly.
  • Add Parmigiano-Reggiano cheese, salt, and blend lightly.
  • Add flour and mix gently with a wooden spoon until a loose, sticky dough forms.
  • Scrape out onto a floured counter or table, and very gently knead a few times to shape into a smooth, soft dough that is still slightly sticky.
  • Pat out dough ball to a disk about 1 inch thick.
  • Slice dough into four or five strips, and then, with your hands, roll out each strip to a log about 3/4" in diameter.
  • Cut the logs into 1/2" - 3/4" pieces (I prefer them on the smaller side so there's a higher sauce to dough ratio).
  • Toss the gnocchi pieces lightly in your hands to coat the cut sides with flour, so they don't stick together.
  • Place finished gnocchi on a floured plate or board to be transferred to the boiling water.
  • Salt the boiling water, and lightly toss the gnocchi into the water, gently stirring a few times so they don't stick together.
  • Cook for approximately 2 to 3 minutes; until all the gnocchi are all floating on the surface.
  • Toss with your sauce and serve with an extra grating of Parmigiano-Reggiano cheese on top.

Notes

* Using low-fat ricotta will result in a firmer dough, so you may not need as much flour.