Ricotta gnocchi - basic recipe
By Donna Hay. A basic ricotta gnocchi dough used as the base for the recipes that follow.
Ingredients
| 1½ cups (360g) | fresh ricotta | |
| 1 cup (80g) | finely grated parmesan | |
| 1 cup (150g) | plain (all-purpose) flour | |
| 3 | eggs | |
| 1½ teaspoons | 7.5 ml | sea salt flakes |
| — | cracked black pepper |
Instructions
- Place the ricotta, parmesan, flour, eggs, salt and pepper in a large bowl. Mix until combined and a sticky dough forms.
*For the best results, buy fresh full-cream ricotta.
Tip: This dough should be a little sticky to work with. Keep some extra flour on hand for dusting when it comes time to shape and slice the gnocchi in the recipes that follow.
Flour the work surface and very lightly roll and knead the dough so it stays soft. Then roll it into ropes and with a floured knife cut the gnocchi. The dough is expected to be sticky.