Easy 3 Ingredient Ricotta Gnocchi

Ricotta gnocchi dumplings on baking sheet.

Easy 3 Ingredient Ricotta Gnocchi

When you want gnocchi in a hurry this easy 3 ingredient ricotta gnocchi recipe is what you need! Ricotta gnocchi are lighter than potato gnocchi and in less than an hour you'll have delicious pillows of deliciousness ready for dinner. Just pair with your favorite sauce and enjoy!

Course Main Course

Cuisine Italian

Keyword gnocchi made with ricotta, homemade gnocchi with ricotta

Prep Time 1

Cook Time 2

Resting time 30

Total Time 1 2

Servings servings

Calories 506kcal

Author Nadia Fazio

Equipment

gnocchi board

Ingredients

2 cups whole milk ricotta (drained if the brand of ricotta you use is very watery)
2 large eggs
½ tsp salt
2-2¼ cups all-purpose flour

US Customary - Metric

Instructions

Prepare the dough

Place your ricotta, eggs and salt in a large bowl. Stir together.
Note: if the brand if ricotta you use is particularly watery, do strain it in a fine mesh sieve for about 2 hours.
Stir 2 cups of flour a bit at a time until a raggedy looking dough begins to take shape.
Turn the dough onto a floured surface. Knead the dough, only adding extra flour as needed, until a smooth dough is formed. I use a bench scraper to help incorporate all of the flour into the dough.
Handle the dough with a light hand. Avoid adding too much flour, just enough until you have a dough that is not sticky.
Place the dough, uncovered, in the refrigerator for half an hour. Although this step is not obligatory, in my experience the dough will firm up slightly and will be easier to roll.

Shape the gnocchi

Divide the dough into 8 pieces. Smaller pieces are easier to roll.
Roll each piece of dough into a long rope about 1 cm thick.
Place your fingers in the center of the dough and roll gently pressing outward to elongate the rope.
Add small amounts of flour as needed if the dough is sticky. Too much flour on your dough or counter will cause the dough as well as your hands to slip making it more difficult to roll.
Roll each piece of dough into a long rope about 1 cm thick.
Use a knife or bench scraper to cut each rope into approximately 2 cm pieces.
Roll the gnocchi using a gnocchi board, box grater or fork as described above in this post.
Do this by applying gentle pressure with your thumb in the center of the gnocchi. Roll the gnocchi across the gnocchi board (or other tool) thus forming a small indentation.
Tip: lightly flour your gnocchi board to prevent the gnocchi from sticking as you roll them.Place the gnocchi on a parchment lined baking sheet and dust lightly with flour.

Cook the gnocchi

If you are serving the gnocchi immediately, bring a large pot of salted water to a boil. Add the gnocchi and boil for about 2 minutes or until all the gnocchi float to the surface. Toss with your choice of sauce.
If serving your gnocchi later the same day, wrap your baking sheets with plastic wrap and refrigerate the gnocchi until you are ready to boil them.
For serving at a later date, place baking sheets with gnocchi in the freezer until they are completely frozen, about 1 hour. Transfer the gnocchi to freezer bags and store in the freezer for up to 3 months.

Notes

Best tips on handling gnocchi dough:

-Use a light hand when handling the dough. Gnocchi dough does not require the same type of kneading required when making bread or pasta.
-The more you knead the dough, the stickier it will become and will require more flour.
-Knead just until a ball is formed and avoid adding too much additional flour or your gnocchi will be dense and too firm.
-When rolling the dough add small amounts of flour if the dough is sticky.
-Too much flour will cause the dough to slip on your counter and it will be difficult to roll.
-If your hands are sliding over the rope and you are having difficulty rolling it, add just a drop or two of water to the palms of your hand.
-When rolling the gnocchi on a gnocchi board, box grater or fork, flour your tool first to prevent the gnocchi from sticking.

How long in advance can ricotta gnocchi be prepared before they are cooked?

-If you plan on cooking your gnocchi the same day they are made, spread them out evenly on a parchment paper lined baking sheet and sprinkle lightly with flour.
-Wrap each tray and keep refrigerated until you are ready to cook them later the same day.

Can ricotta gnocchi be frozen?

-If you plan on cooking your gnocchi at a later date, lay them flat on a parchment paper lined baking sheet and place in the freezer.
-When the gnocchi are completely frozen (about an hour later), transfer them to freezer bags and store for up to 3 months in your freezer.
-Boil them from frozen.
-Once you add the gnocchi to your pot of boiling water, you'll immediately notice that the boiling will stop. Place a lid on your pot until they come back to a boil. They will only require 1 minute or 2 of extra cooking time when boiled from frozen.

Nutrition