Gnocchis à la ricotta à 3 ingrédients (sans pommes de terre)

Ingrédients

• 2 cups ricotta cheese
• 2/3 cup all-purpose flour (plus plenty extra for rolling)
• 1/2 cup parmesan cheese (finely grated)

Préparation

1. 1

   Drain ricotta, then mix all ingredients together into a soft dough.: Let the ricotta stand for a minimum of 10 minutes, then carefully drain off any excess liquid. Then put the ricotta, flour and parmesan in a large mixing bowl and quickly knead everything together to form a soft, sticky dough.

2. 2

   Gather dough into a fat log on a well floured surface and cut into a few pieces.: Flour a clean work surface really well. Scrape the sticky dough onto the surface. Flour your hands and sprinkle the dough with more flour, if necessary - just enough to gather/pat the dough into a fat log. Cut the dough into 4 to 6 pieces.

3. 3

   Roll each piece of dough into a sausage shape.: Gently roll and pat out each piece into a long sausage shape, around 2 cm thick.

4. 4

   Cut the dough into 3cm long pieces.: Using a small sharp knife, cut the dough into equal sized shapes around 3 cm long. Cut straight or at a slight angle, as you prefer.

5. 5

   Cook immediately, or freeze.: Either cook immediately as described below, or freeze for later (see instructions in notes section also below).

6. 6

   --- Cooking the Gnocchi ---

7. 7

   Boil for a few minutes until they float.: Boil: Gently drop the gnocchi into salted boiling water. Once they float to the surface (about 2-3 minutes, or slightly longer if cooking from frozen), they're done. Scoop them out with a slotted spoon and serve immediately.

8. 8

   Pan fry for 2 to 3 minutes on each side until lightly crisp.: Pan-fry: For lightly crispy gnocchi, pan-fry them in olive oil or butter for 2-3 minutes on each side. Let one side brown before carefully flipping to avoid breaking.

9. 9

   Bake with meat and vegetables until crisp and golden.: Bake: Bake on a baking sheet for 20 to 30 minutes or until golden and lightly crisp with vegetables and/or meat (see notes for recipe idea). I don't recommend baking in sauce.