Ricotta Gnocchi – MyPinchofItaly.co.uk

Easy to prepare, these soft and fragile ricotta gnocchi complement any sauce.

Simply beware with the quantity of flour, not needed including excessive flour to the dough even if it feels sticky, otherwise gnocchi will end up being as tough as stones when prepared.

Serves 4, Preparation approx. 30 minutes, Cooking less than 2 minutes

. 500 g cow’s milk ricotta . 250 g. plain flour, sieved .
1 egg .

1 teaspoon fine salt .

Technique

In a bowl, mash the ricotta cheese with a fork, include the egg, a teaspoon of salt and mix up until velvety.

Include the flour a little at a time, stirring with a wood spoon.

Transfer to a gently floured work surface area and begin kneading the mix with your hands up until it forms a ball of dough.

Divide the dough into 2 parts and after that into 2 more. Type long strands no greater than 1 cm thick and cut them into pieces with a knife to form dumplings. Prepared to be dipped in water and skilled as you like.

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