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How to make Very Easy Ricotta Gnocchi, make ahead and freeze

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

My Sunday mornings have become very special to me. I get to play in my favorite playground, my kitchen. Since I am free to take a long as I want, I can spend as much time playing as needed. But this recipe was so true to its title: Ricotta gnocchi in a flash. I visit many blogs, and one of these is Dinners for a Year and Beyond.

They are so easy, they a perfect project to do with kids or the whole family. Plus having a batch in the freezer is super handy for those busy days when you still need dinner, but you also need it to be easy on the cook. You will find the cooking directions at the bottom of the post.

Ricotta Gnocchi

adapted from, Dinners for a year and beyond

1 15oz container Ricotta
1/4 t salt
flour to fill the ricotta container

Sprinkle the salt in the bottom of a large bowl, add ricotta and flatten over the ricotta. Fill the ricotta container with flour, level the top by sweeping the extra back into your flour canister. Add flour to the ricotta and begin stirring.

The mixture appears to be dry, do not add any additional flour. Continue to fold the mixture over itself and before you know, the ingredients come together smoothly. 

I chose to knead the mixture lightly in the bowl, to make sure there were no overly wet or dry areas.

When you are ready to make Gnocchi, you will simply roll the dough into a 1-inch log shape, cut into 1/2 inch slices and "dimple" with a thumbprint or roll over a fork to score a pattern. I did some of both. 

This is what I did:

Using a large rimmed jelly roll pan, I first divided the dough into 4 parts. I like using a rimmed pan to work on, it helps contain flour, which for some reason lands in places I was not working!

Returned 3 to the bowl, dusted with flour. 

I had to squeeze the dough into a basic log shape, then rolled it to smooth the surface. 

The sliced dough was held, then dimpled with my index finger. 

After dimpled, the gnocchi was placed in the pan ready for freezing. 

I simply prepared the pan for freezing the Gnocchi, by spraying with a little Pam. I generally do not use parchment paper. I know the frozen solid Gnocchi will lift off the pan easily.

Very Easy Ricotta Gnocchi, make and freeze for quick meals as needed.
I dimpled half of the recipe, and fork turned the other half. 

Freeze until solid frozen, and then place into freezer bags for storage.

To cook, bring a large pot of salted water to a boil.

Add Gnocchi and cook until the Gnocchi float to the top, 3 - 5 minutes.
Serve with a sauce of your choosing.


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  1. I have never made my own but it is on my list!!

  2. So glad you gave the recipe a try.

    Weren't they fun to make?! I received the recipe from another personal chef and it has never been anything but a success.

    All of the photos in your post are very helpful too. I wish I had the patience to take lots of photos when I cook.


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