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Homemade Gluten-Free Ricotta Gnocchi

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Course Basics, Pasta

Ingredients
  

  • 16 oz whole milk ricotta cheese
  • 1 egg
  • 1 cup Cup4Cup flour (or all purpose if not GF)
  • 1 cup grated parmesan cheese
  • 1 tsp kosher salt

Instructions
 

  • To make the gnocchi. In a bowl, mix together the ricotta and egg. Add the cup of flour, the parmesan, and 1 teaspoon salt. Stir until just combined. If the dough feels wet, add a 1/2 cup of flour at a time until the dough can be formed into a ball. The dough should NOT be sticky. It should be floured enough on the outside that your hands won't stick to it.
  • Place the dough onto the counter and cut into four even sections. Set one section aside and wrap the other three in plastic wrap. Working with that first section, dab the sticky ends of dough in a little flour and roll it into a rope (about 1-inch thick). Cut into bite size pieces. Repeat this process with the other sections. Set the pieces of gnocchi on a baking sheet and prepare for use. At this point, the gnocchi can either be kept covered in the fridge for up to 1 day or boiled immediately. Enjoy!