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Housemade Ricotta Gnocchi

Galbani Cheese celebrated National Italian Cheese month in September with this ricotta-forward recipe from Chef Marco Sciortino. This simple, rustic recipe for fluffy gnocchi with simple red sauce is one of ricotta's best uses, hands down.

Housemade Ricotta Gnocchi
Photo courtesy of Galbani
Servings
8
Cuisine Type
  • italian
Menu Part
  • Entree

Source: Recipe courtesy of Galbani/Chef Marco Sciortino

Galbani Cheese celebrated National Italian Cheese month in September with this ricotta-forward recipe from Chef Marco Sciortino. This simple, rustic recipe for fluffy gnocchi with simple red sauce is one of ricotta's best uses, hands down. 

Ingredients

32 oz. ricotta

1/4 cup shredded parmesan

2 eggs

3 1/4 cups all-purpose flour, set aside 1/4 cup to coat surface to prepare gnocchi

1 1/2 oz. olive oil

1 tsp. kosher salt

1 24-oz. jar of tomato sauce

 

Steps

1. Mix ricotta, eggs, flour, olive oil and salt in a bowl and knead until fully blended.

2. Remove and shape into a ball on a floured surface and cut into sections.

3. Roll out dough into ropes, about 1/2 inch thick. Cut each strip into 1-inch pieces.

4. Using a fork or gnocchi board, roll each piece to make the ridges.

5. Refrigerate until ready to cook for up to 3 hours or freeze for later use.

6. In a saucepan, heat up tomato sauce. In another pan, cook gnocchi in boiling

water for about 2 minutes, drain, add the sauce and stir.

7. Serve and top with shredded parmesan cheese.

Read more about:

Recipes
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