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Ricotta gnocchi on a sheet pan dusted with semolina flour.

How To Make Gnocchi Di Ricotta (Ricotta Gnocchi)

Melissa
If you want to learn how to make traditional Italian ricotta gnocchi from scratch then this easy recipe is for you. Impress your friends and family with this delicious and comforting dish! Perfect for family dinners, weekend meals, and special occasions.
5 from 1 vote
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Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Course dinner, entertaining, holidays, Main Course, pasta
Cuisine Italian
Servings 6 servings
Calories 313 kcal

Ingredients
  

  • 2 cups "00" flour plus more as needed.
  • 1 ½ cups ricotta
  • ½ cup Parmesan
  • 2 eggs
  • ½ teaspoon kosher salt
  • ⅛ teaspoon nutmeg
  • Semolina for dusting

Instructions
 

  • Push the ricotta through a fine mesh strainer or pulse it in a food processor to lighten it up.
    1 ½ cups ricotta
  • In a large bowl, add the ricotta, eggs, nutmeg, Parmesan, salt, and ¼ of the flour and mix until smooth.
    ½ cup Parmesan, 2 eggs, ½ teaspoon kosher salt, ⅛ teaspoon nutmeg, 2 cups "00" flour
  • With the remaining flour, make a well shape on the counter with it. Then pour the ricotta mixture into the center.
  • Gradually pull in the flour into the center where the ricotta mixture is until all the flour is incorporated.
  • Start kneading the dough by pushing it with the palm of your hand, then folding and repeating this. If the dough is too sticky, add a little more flour. Keep doing this kneading until the dough is smooth.
  • Place a bowl over the dough on the counter and let it rest for 30 minutes to an hour.
  • Generously sprinkle semolina over the work surface. Place the dough on top of the semolina.
    Semolina for dusting
  • Roll the dough to about ½ inch thick and about 14 inches in diameter on all sides. Now cut strips of the dough that are about ½ inch thick.
  • Now with a knife or a pizza cutter, cut ½ inch pieces of dough from the strips. With each piece you cut, roll it in semolina to prevent it from sticking. Continue this until you use all the dough.
  • Place the semolina-coated gnocchi onto a sheet pan and refrigerate for one hour.
  • Place the gnocchi in a large pot of boiling salted water for about 3-4 minutes or until they float to the top and they have been floating for about one minute.

Nutrition

Calories: 313kcalCarbohydrates: 34gProtein: 16gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 92mgSodium: 401mgPotassium: 138mgFiber: 1gSugar: 0.4gVitamin A: 420IUVitamin C: 0.002mgCalcium: 242mgIron: 2mg
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