Ingredients
Method
Make the Base
- In a large bowl, whisk together the ricotta, egg, olive oil, and Parmesan until smooth and creamy.
Add the Flour
- Add the gluten free flour gradually and mix gently until a soft dough forms.
- The dough should feel soft and slightly sticky, but still workable.
- If too wet: add flour 1 tablespoon at a time
- If too dry: add a splash of warm water
Shape the Dough
- Lightly flour your work surface.
- Turn the dough out and gently knead for 1–2 minutes until smooth.
- Divide the dough into 4 equal pieces.
Roll and Cut
- Roll each piece into a rope about 1 inch thick.
- Cut into ½-inch pieces using a floured knife.
- Optional: roll each piece over a fork or gnocchi board to add ridges.
Boil the Gnocchi
- Bring a large pot of unsalted water to a rolling boil.
- Cook gnocchi in small batches (15–20 pieces at a time).
- Stir gently once after adding.
- When they float, let them cook 30–45 seconds longer, then remove with a slotted spoon.
Serve
- Serve immediately with your favorite sauce, or finish by sautéing gently in butter or olive oil.
Notes
- Do not salt the boiling water. Gluten free starches absorb salt quickly and can become overly salty.
- Whole milk ricotta is essential for a soft texture. Part-skim ricotta will make the gnocchi dry.
- Cup4Cup flour gives the most reliable results. Other blends may become gummy or grainy.
- The dough should always feel soft — adding too much flour is the most common mistake.
- Uncooked gnocchi freeze very well for up to 3 months. Cook straight from frozen.