Ingredients

The following ingredients have 4 Servings
  • 15 ounce whole milk ricotta
  • 1 egg
  • 1 tablespoon olive oil
  • ¼ cup finely grated parmesan cheese
  • 2 cups all purpose gluten-free flour (Cup 4 Cup highly recommended), (plus more for rolling dough)

Instruction

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