gnocci (using ricotta instead of potato)

★★★★★ 4 Reviews
tdiraimo avatar
By Tana DiRaimo
from Charleston, SC

My mother-in-law taught me this recipe (she was Italian). It's so much lighter, fluffier than potato gnocci. It absorbs the sauce much better. And, anyone wanting to watch their caloric intake, this is much better than potato gnocci.

★★★★★ 4 Reviews
serves 8 to 10
prep time 1 Hr
cook time 10 Min
method Stove Top

Ingredients For gnocci (using ricotta instead of potato)

  • 16 oz
    ricotta cheese (any kind)
  • 16 oz
    all purpose flour (use ricotta container to measure flour and level off)
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How To Make gnocci (using ricotta instead of potato)

  • 1
    MIX Ricotta cheese and flour together in large bowl
  • 2
    FLOUR counter/surface and dump out the "dough".
  • 3
    PINCH OFF a piece and roll into a snake shape (have fun with it like Play Dough!)
  • 4
    Snake shape should be the size of your index finger
  • 5
    Start at one end and cut/slice 1-inch pieces. Repeat process until you've cut up all the dough
  • 6
    Have a roll of wax paper on hand. Place gnocci on wax paper. When sheet is full, lay another sheet of wax paper on top and continue placing gnocci on wax paper. Place the layers on top of a cookie sheet. Place in freezer until ready to cook (can make ahead by freezing, then dumping frozen gnocci into a freezer-proof plastic bag).
  • 7
    Bring to boil a large pot of water (add some olive oil to the water--TBLSP is enough.
  • 8
    Take frozen gnocci and dump into boiling water. Stir occasionally. When gnocci surfaces to the top, scoop out with large strainer and place in heat-resistant bowl. Add your personal favorite sauce on top and serve!
  • 9
    I've used tomato sauce mixed with italian sausage and I've used an alfredo type sauce as well. BE CREATIVE!
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