Homemade Ricotta Gnocchi
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32 oz. Galbani® Ricotta Cheese
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1/4 cup Galbani® Grated Parmesan Cheese
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2 eggs
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3 1/4 cups all-purpose flour - set aside 1/4 cup to coat surface to prepare the gnocchi
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1 1/2 oz. olive oil
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1 tsp. kosher salt
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1 - 24 oz. jar of tomato sauce
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Fork or gnocchi roller board
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Mix ricotta, eggs, flour, olive oil and salt in a bowl and knead until fully blended.
Remove and shape into a ball on a floured surface and cut into sections.
Roll out dough into ropes, about 1/2 inch thick. Cut each strip into 1inch pieces.
Using a fork or gnocchi board, roll each piece to make the ridges.
Refrigerate until ready to cook for up to 3 hours or freeze for later use.
In a sauce pan, heat up tomato sauce. In another pan, cook gnocchi in boiling water for about 2 minutes, drain, add the sauce and stir.
Serve and top with grated parmesan cheese.
-
32 oz. Galbani® Ricotta Cheese
-
1/4 cup Galbani® Grated Parmesan Cheese
-
2 eggs
-
3 1/4 cups all-purpose flour - set aside 1/4 cup to coat surface to prepare the gnocchi
-
1 1/2 oz. olive oil
-
1 tsp. kosher salt
-
1 - 24 oz. jar of tomato sauce
-
Fork or gnocchi roller board
Mix ricotta, eggs, flour, olive oil and salt in a bowl and knead until fully blended.
Remove and shape into a ball on a floured surface and cut into sections.
Roll out dough into ropes, about 1/2 inch thick. Cut each strip into 1inch pieces.
Using a fork or gnocchi board, roll each piece to make the ridges.
Refrigerate until ready to cook for up to 3 hours or freeze for later use.
In a sauce pan, heat up tomato sauce. In another pan, cook gnocchi in boiling water for about 2 minutes, drain, add the sauce and stir.
Serve and top with grated parmesan cheese.
« I was surprised at how easy this was to make! And as a bonus it is delicious! So happy to have this recipe! Thank you!!! »
Vicki - 12/21/2021