Super Moist and Tasty RICOTTA GNOCCHI

By Vincenzo's Plate · 45 min

Ingredients

Instructions

1. Put the ricotta in a bowl and work it with a fork.
2. Beat in the egg, then add a good sprinkle of flour and the pecorino and start to combine.
3. Add the flour a portion at a time, letting each portion combine before adding more.
4. Once most of the flour is stuck to the dough, turn it onto a wooden board and knead gently until soft, smooth and no longer sticky.
5. Shape into a ball, cover with a bowl and rest for 3-5 minutes.
6. Meanwhile, boil 5 L of water in a large pot and add a pinch of sea salt once boiling.
7. Dust the board with flour, place the dough on it and roll gently forward and back to about 1 inch (2.5 cm) thick.
8. Cut into horizontal strips, roll each into a snake shape, then cut into small pillows with a pastry cutter or sharp knife.
9. Dust the gnocchi lightly with flour and place on a lined tray; cook straight away or freeze.
10. Drop the gnocchi into the boiling water (2 handfuls per person) and drain as soon as they rise to the top.
11. Transfer them gently into a pan with your favourite sauce, mix carefully and serve hot.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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