This may be a project you would like to undertake with a friend:  Make a budget, make a big batch, have a little feast while you freeze up the surplus, then share the spoils.  Party in the kitchen!  

To check out the full blog posting featuring this recipe, and for LOTS of variations on the theme, click here.

Ricotta Gnocchi
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Ricotta Gnocchi
BigOven - Save recipe or add to grocery list
Print Recipe
  • 350 - 500 grams Ricotta cheese
  • 2 Egg yolks
  • 3/4 cup Grated Parmesan cheese (or other strongly flavored hard cheese)
  • 1/2 cup All Purpose Flour (Gluten-free flour can be substituted, with just a pinch of Xanthan gum)
  • Additional seasoning as desired See Full Blog Post
  1. Combine ricotta, egg yolks and cheese, mixing until smooth.
  2. Add just enough flour to make a soft, slightly sticky dough.
  3. On a well-floured surface, roll portions of the dough into ropes, about half an inch in diameter (1.5cm).
  4. Cut ropes into bite-sized pieces. Transfer to a floured surface until all gnocchi are formed. At this point, they may be frozen in a single layer on plastic wrap, then transferred to an airtight container or bag for storage.
  5. Bring a pot of well-salted water to the boil. Add the gnocchi, stirring very gently to prevent them sticking to each other or the bottom of the pot. Once they are floating, continue to cook at a gentle simmer for an additional 30 seconds if un-frozen, or 1 minute if frozen.
  6. Remove from the water with a spider or slotted spoon.
  7. Gnocchi may be browned in butter, or served with a favorite sauce.