Homemade Ricotta Gnocchi (The Lightest!)
Serves 4
25 mins prep
5 mins cook
30 mins total
The lightest, melt-in-your-mouth homemade ricotta gnocchi that turn out airy and soft. This easy gnocchi dough recipe comes together in minutes (no need to drain the ricotta). You can freeze the gnocchi, cooked or uncooked. Boil and add your sauce when you're ready to enjoy!
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Make the dough
Pour off and discard any excess liquid from the container of ricotta. Put the ricotta in a large mixing bowl. Break the eggs into the bowl, then add the Parmesan cheese and salt. Beat well with a wooden spoon or whisk until it's smooth.
Add the flour to the ricotta mixture, gently folding it in with a spoon until a cohesive dough forms. It will feel slightly sticky, and look shaggy. If it feels too soft to handle, you can stir in a tiny bit more flour. Tip: For the lightest gnocchi, it's best not to over-mix the dough or add too much flour.
At this point you can continue to the next step to form the gnocchi, or place the dough in a covered bowl and refrigerate one hour or up to 24 hours in advance. Chilling the dough will also make it easier to handle.
Form the gnocchi
Line one or two rimmed sheet pans with a piece of parchment paper and lightly dust them with flour. Sprinkle some flour on a work surface (such as a clean countertop or large cutting board). Dump the dough onto the surface and gently pat it into a smooth mound.
Divide the dough into four or five sections about the size of the palm of your hand, using a bench knife or large knife. Place all but one of them off to the side. Flour your hands lightly, and sprinkle a little more flour on the piece of dough in front of you. Using your hands, gently roll into a rope about ¾ to 1-inch diameter.
Slice the rope into 1-inch gnocchi using a knife or bench scraper. Transfer the formed gnocchi to the prepared sheet pan. If you'd like to form traditional ridged gnocchi, lightly flour a wooden gnocchi board or dinner fork. Place each gnocchi at the top of the board or fork, then use your thumb to press and roll the gnocchi off and away from the board/fork, forming an indented dumpling with lines.
Repeat the rolling and slicing with the remaining dough, transferring them to the sheet pan as you go. To boil the gnocchi at later time, cover the sheet pan with plastic wrap and refrigerate up to one day ahead.
Boil the gnocchi
Bring a large pot of water to a boil, adding about 1 tablespoon of kosher salt per quart of water. The easiest way to transfer the gnocchi into the boiling water is to grab two sides of the parchment paper, invert it over the pot and allow the gnocchi to slide off the paper into the water.
Boil just until the gnocchi begin to float, which should take about 3 minutes. Drain and immediately toss with your desired sauce and additional Parmesan cheese. See notes below for some sauce suggestions.
