Updated on November 3, 2017
I have a confession to make.
I didn’t realize this until recently, but there are two kinds of gnocchi. There is the cheese kind and the potato kind. (I know, I guess I should have known this. I am not sure why I didn’t.) I mean, I grew up eating this recipe on so many occasions that I thought that this was the only way to make gnocchi. My grandma’s next door neighbors and relatives were 100% Italian (I am not.). They would always bring over homemade sauce made with tomatoes from their own garden and fresh, homemade pasta whenever there was a get-together. This was one recipe they would bring over. Can you see why I thought there was only one gnocchi recipe? I seriously just did a quick search for simply gnocchi and I couldn’t even find any recipe even close to my version!
So, this is the cheese version. Gnocchi (Gnoccho) in Italian means “lump”, which is exactly what this is: lumps of dough and cheese. It is starchy, thick, and filling…meaning that it is my ideal dish. (Have I ever mentioned that I love starchy, doughy dishes before??) This recipe is lighter in texture than the potato version, and easier to make.
A great plus for this recipe is that it doesn’t need to be precooked, unlike its potato sister. Just stir together a whole container of ricotta cheese, a couple of eggs, and a whole lot of flour until it’s just enough to bring everything together. It will be so sticky that it’s almost like a batter, but not too sticky that you can’t mold it. Use a lot of flour to work with it! Your hands and surface should be covered with flour at all times. Roll it out like a snake, cut it with a pastry knife, and then press your thumb into each piece. Easy-peasy!
This doesn’t keep well, but that shouldn’t matter. You shouldn’t have any problem finishing it all right away or the next day!
Hm, I think I am going to make this for dinner now.