Tuesday, November 13, 2012


Happy Tuesday!  Hope everyone had a nice Veteran's Day Weekend.  We actually had some cold weather move through Los Angeles.  It was the perfect weekend to make some comfort food.  Ricotta Gnocchi was on the menu and the best part was it only took about 10 minutes to make!  These little gnocchi are like fluffy pillows of amazelicousness (yes, I made up a word...they are THAT good).

What you'll need...

1 cup freshly grated parmesan
2 cups of part skim ricotta cheese
1 1/2 cups of all purpose flour
1/4 teaspoon of salt

First, you'll need some freshly grated parmesan cheese.  You can either do this by hand with a cheese grater (which will eat up your 10 minutes!) or whip out the food processor fitted with the sharp blade and you'll be done in seconds.

Next, blend the parmesan and ricotta cheeses in a medium sized bowl.  Add flour and salt until dough becomes a smooth ball.

On a floured board divide the dough into 4 pieces.

Roll each piece into a long rope and cut into gnocchi shapes as shown.

I like to add a little texture to the gnocchi pieces using a fork.  I find that marinara sauce "sticks" to the gnocchi better.

Line a baking sheet with parchment paper and lay all the gnocchi pieces out.  Refrigerate for at least 30 minutes before cooking.  You can freeze them at this point as well!

Bring a large saucepan of salted water to a boil and add the gnocchi about 20 pieces at a time.  When they rise to the surface test one to see if it's cooked through.  This usually takes 2 1/2 to 3 minutes for refrigerated gnocchi.

Remove to a bowl and toss with marinara sauce.  I would share my Italian Marinara Sauce recipe but you'll have to marry my little brother first.  Only family members get the "liquid gold" recipe!

Click here to print recipe.

As the weather gets colder what comfort foods are your favorites to make?

I'm linking to these fab blogs this week...
{Th} 52 Mantels * The 36th Avenue * Two Yellow Birds * Live Laugh


  1. These look awesome! I'm curious though, I've made some other ricotta gnocchi recipes before but none of them have had the refrigeration step, what does that do? Also, how much gnocchi does this recipe make? Thanks!


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