Soft, Tender Gluten-Free Gnocchi with Ricotta

Dive into a plate of homemade gluten-free gnocchi in less than 30 minutes! Made with only a handful of ingredients —whole milk ricotta cheese, gluten-free flour, olive oil, egg, and a little parmesan cheese — I love the simplicity of ricotta gnocchi because it’s fast and easy to throw together for dinner. Toss with desired sauce, and enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl whisk together ricotta, egg, olive oil, and parmesan cheese. Stir in 2 cups flour until well mixed and the dough comes together.

Step 2

Turn the dough out onto a lightly floured surface or silicone rolling mat. Knead the dough together until it becomes a smooth ball. If necessary, sprinkle a little more flour in (1-4 tablespoons) until the dough just no longer sticks to your hands.

Step 3

Flatten the ball into a thick disc and cut into 4 sections. Roll two sections into long ropes, about 1 inch thick.

Step 4

Carefully rub a little flour on a sharp knife blade and cut 2 ropes at one time in ½" pieces. If desired, use the tines of a fork to make indentations. Transfer the cut gnocchi to a baking sheet and repeat with the remaining 2 sections.

Step 5

If preparing straight away, transfer the baking sheets to the refrigerator while a large pot of salted water boils. Otherwise, transfer the baking sheets to the freezer to freeze until solid, then transfer to airtight ziplock bag.

Step 6

Boil the gnocchi in small batches, about 1/8 of the recipe at a time. Add the gnocchi to the boiling water, give a brief stir to prevent sticking, and then cook until they rise to the top. TIP: For gluten free gnocchi, it's best to leave them in about 30-45 seconds longer after rising to make sure they are cooked through.

Step 7

Use a slotted spoon or skimmer to lift the cooked gnocchi out into a large colander. Repeat with the remaining pasta. Immediately serve or toss with desired sauce.

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