The other day I stumbled upon a recipe for easy ricotta gnocchi pinned from Budget Bytes. We had all of the ingredients but the ricotta in our kitchen, so I spent the $2.00 on the ricotta and splurged on Rao's tomato basil sauce (my favorite and it was actually on sale for $7 dollars) and set back to the apartment to test out my pasta making skills.
First I whisked together the ricotta cheese, olive oil, egg, salt, and pepper:
Next I added the flour, 1/2 a cup at a time (about 1.5 cups) to form a soft sticky dough:
Next I put a pot of water on the stove to boil and placed the dough on a floured sheet of wax paper and kneaded the remaining 1/2 cup of flour into the dough:
Next I broke the dough into six pieces and rolled each piece into a rope about an inch thick.
Then I cut each rope into 1 inch sections and rolled them with the back of a fork to give them that gnocchi texture you tend to see in stores and at restaurants (I thought it made it look more official):
Once the water begins to boil, I placed the dough into the water. They began to rise as they cooked. Once all of them were afloat, I let them boil for about a minute more - just to make sure they are really well-done.
Once they finished cooking, I drained them in a strainer and topped them with Rao's tomato basil sauce, but you could really top them with anything that sounds good to you.
These were filling and delicious. The ricotta can also easily be substituted for regular potato, or sweet potato (I am looking forward to testing this out soon). It took a little longer than I thought it might, but whatever, I made pasta, homemade pasta, for the first time ever. I am still proud of myself nearly a week later.
Check out the recipe for this easy ricotta gnocchi and other tasty foods on my What's Cookin' page.