Ricotta Gnocchi

These pillowy ricotta gnocchi are a light and tender alternative to traditional potato gnocchi. Originating from central Italy, they’re made with creamy ricotta, just a touch of flour, and some fresh grated cheese. Perfectly paired with sage brown butter sauce, or a simple tomato sauce, they make for a comforting, elegant meal that’s surprisingly easy to prepare.

1 lb (16 oz) ricotta cheese, drained well

1 large egg

½–⅔ cup grated Parmesan cheese

1½ cups 00 Flour, plus extra for dusting

½ tsp salt

A pinch of nutmeg (optional)

Place ricotta in a fine-mesh sieve or cheesecloth for 15–30 minutes to remove excess moisture. Or overnight, for best results.

In a large bowl, combine the ricotta, egg, Parmesan, salt, and nutmeg. Mix gently until smooth. Gradually add 1½ cups flour and mix until a soft dough forms. It should be slightly sticky but hold together. Don’t overwork it. Lightly flour your work surface.

Divide dough into 4 portions.

Roll each into a rope about ¾ inch thick.

Cut into ¾–inch pieces.

Optionally, roll each piece over a fork or gnocchi board to make ridges. Bring a large pot of salted water to a boil.

Add gnocchi in batches.

They’re done when they float to the surface (2–3 minutes).

Remove with a slotted spoon and add to your favorite sauce.