Gnocchi Di Ricotta

A community recipe by MelissaF

Not tested or verified by Nigella.com

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Introduction

I have never been a fan of traditional potato gnocchi - I find them too heavy. One day my best friend's grandmother made these for me with "braciole al sugo" and I was convinced!

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 4

Metric U.S.

500 grams ricotta cheese
200 grams flour (plus more for dusting)
2 tablespoons breadcrumbs
salt
nutmeg

17⅔ ounces ricotta cheese
7 ounces flour (plus more for dusting)
2 tablespoons breadcrumbs
salt
nutmeg

Method

Gnocchi Di Ricotta is a community recipe submitted by MelissaF and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Let the ricotta drain for a bit in a sieve

Make a well in the flour and add the ricotta, salt, breadcrumbs and a dusting of nutmeg Lightly need the mixture until it comes together - if it is really sticky, add a bit more flour but note that it is a soft dough Leave to rest for 20 minutes

Divide the dough into about four portions and using your hands, roll out each portion into a rope shape of about 2 cm diametre.

Cut each rope into pieces of about 2 cm and dust with flour. If you want, you can lightly roll each piece over the tines of a fork to give them a bit more form

Cook the gnocchi in lots of boiling salted water for about 3-4 minutes (you'll notice that they come to the top when they are done - but try one to be sure)

Serve with a sauce of your choice - simple tomato and basil is divine

Let the ricotta drain for a bit in a sieve

Divide the dough into about four portions and using your hands, roll out each portion into a rope shape of about 2 cm diametre.

Cut each rope into pieces of about 2 cm and dust with flour. If you want, you can lightly roll each piece over the tines of a fork to give them a bit more form

Cook the gnocchi in lots of boiling salted water for about 3-4 minutes (you'll notice that they come to the top when they are done - but try one to be sure)

Serve with a sauce of your choice - simple tomato and basil is divine