This simple ricotta gnocchi recipe is quicker than traditional gnocchi! Done in under an hour, this doughy fresh pasta is irresistible.
- 2 large eggs
- 10 ounces whole milk ricotta (about 2 cups)
- 3/4 cup finely grated Parmesan (plus more for serving)
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1 1/4 cup all-purpose flour
- One jar high-quality marinara sauce
- Olive oil
- Fresh basil (optional)
- Fill a large pot with well-salted water and bring it to a boil.
- In a large bowl, lightly beat the eggs. Add ricotta, Parmesan cheese, black pepper, and kosher salt, and mix until well combined. Add the flour; stir just until combined.
- Lightly flour a countertop, then turn out the dough and gently knead a few times until a very sticky dough forms. Divide the dough in 8 equal portions. (Wash your hands to remove the sticky dough!)
- Find a friend or significant other for this part! Shaping the gnocchi is much easier with two people. Prepare a baking sheet and lightly flour the countertop again. Roll one of the portions of the dough into a log about 14 inches long and 1/2 inch in diameter. Use a butter knife to cut the dough into 1-inch-long pillows. Place the formed gnocchi on the baking sheet. Reflour the countertop and shape another dough; repeat until all gnocchi are formed.
- Cook gnocchi in batches in a large pot of boiling salted water, stirring occasionally, until the gnocchi float for 30 seconds (about 2 to 3 minutes per batch).
- Remove the gnocchi with a slotted spoon and transfer to a plate.
- Heat the marinara sauce in a skillet, then add the cooked gnocchi. Remove the pan from the heat and serve immediately. Serve topped with Parmesan cheese and fresh basil sliced in thin strips (chiffonade), if desired.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: Gnocchi, Ricotta, Ricotta Gnocchi, Vegetarian, Italian, Pasta, Marinara