Method

Step 1: Prepare the Dough

Combine Ingredients: In a large mixing bowl, combine the ricotta cheese, egg, grated Parmesan cheese, salt, and nutmeg (if using). Mix well until smooth.

Add Flour: Gradually add the flour, starting with half a cup, and mix with a wooden spoon or fork until a soft dough forms. The dough should be slightly sticky but manageable. If it’s too sticky, add more flour, a tablespoon at a time.

Step 2: Shape the Gnocchi

Knead the Dough: Lightly flour a clean surface and transfer the dough onto it. Knead gently for about 1 minute, just until the dough holds together without being too sticky.

Roll the Dough: Divide the dough into 4 equal parts. Roll each part into a long rope, about ½ inch thick. Use flour as needed to prevent sticking.

Cut the Gnocchi: Using a knife or pastry cutter, cut the ropes into 1-inch pieces. To create the classic gnocchi shape, you can press each piece with a fork to create ridges, which help hold the sauce later.

Step 3: Cook the Gnocchi

Boil Water: Bring a large pot of salted water to a boil.

Cook the Gnocchi: Gently drop the gnocchi into the boiling water in batches, being careful not to overcrowd the pot. When they float to the surface (about 2-3 minutes), they’re done! Use a slotted spoon to remove them and transfer to a plate.

Rest the Gnocchi: Allow the gnocchi to stand for about 5-10 minutes to firm up slightly before serving.

Step 4: Serve

Serve with Sauce: You can enjoy gnocchi with a variety of sauces—marinara, sage butter, or a light cream sauce work beautifully. Garnish with fresh herbs if desired.

Variations

Herbed Ricotta Gnocchi: Mix fresh herbs like basil, thyme, or spinach into the ricotta for added flavor.

Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend or almond flour.

Vegan Option: Replace ricotta with silken tofu and the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).