Chef Gianluca Deiana Abis: Ricotta Gnocchi

Prep. time: 20 minutes

Cook Time: 3 minutes

Difficulty: 2 out of 5

Serve: 4


2 cups of Ricotta 2 cups of All Purpose Flour 1/2 cup of grated Parmesan Cheese 2 large Eggs


Mix all ingredients together and knead till smooth, using extra flour if needed. Let dough rest for 20 minute. Shape the dough into a round disk with your hands, then transfer it to a lightly-floured cutting board and sprinkle the dough with flour. Using a knife, cut the dough into even pie wedges.  Then using your hands, gently roll out each wedge out into an even log, approximately 3/4-inch wide. Cut each log into individual bite-sized little gnocchi squares. Roll each piece against the ridged wooden paddle to make ridges; transfer to the baking sheet.

Meanwhile bring six quarts of salted water to a vigorous boil in a large pot over high heat. Drop about half the gnocchi into the boiling water a few at a time, stirring gently. Cook the gnocchi until tender, about 1 minute after they rise to the surface. Strain and serve immediately with a good pasta sauce.

Chef tips:

Store covered in the fridge for up to three days, or freeze uncovered and separated on a tray until solid, then transfer to freezer bags or containers for up to three months. Delicious served with blue cheese and parmesan, a rich tomato sauce or pesto.


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