Easy Homemade Ricotta Gnocchi

Ingredients

• ricotta (2 cups)
• large eggs (2 )
• flour (1 cup)
• Parmesan cheese (0.5 cup)
• salt (0 )
• pepper (0 )

Instructions

1. Add drained ricotta to a food processor and process until smooth. Add eggs and pulse a few times to incorporate. Add in flour, Parmesan cheese, salt, and pepper, and pulse a few times just until dough comes together.
2. Turn out dough onto a flour-dusted surface. Knead slightly to form a ball. Divide ball into four sections. Roll out each section into a rope of preferred size, about 1/2-inch thick. Cut rope into about 1-inch pieces with a knife or pastry cutter. Place dumplings onto a parchment-lined or floured baking sheet in a single layer.
3. Place the baking sheet into the freezer for at least 20 to 30 minutes so gnocchi can freeze individually without sticking together. Move gnocchi dumplings into a freezer-safe resealable plastic bag or container to store. Freeze for at least 24 hours (and up to 2 months) before cooking.
4. When ready to prepare, bring a large pot of salted water to a boil. Add in frozen gnocchi (right from the freezer) and cook for 3 to 3 1/2 minutes, in batches if needed so as not to crowd the pot.
5. Place gnocchi on a platter and serve with your sauce of choice.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 298
• fat: 13 g
• sats: 7 g
• carbs: 26 g
• fibre: 1 g
• protein: 19 g
• salt: 0 g