Easy ricotta gnocchi for the family
Get the kids in the kitchen rolling out an easy pasta dinner
If you love having the kids in the kitchen learning how to cook then this easy ricotta gnocchi is a great recipe for your household.
You won't believe how quickly it comes together and the kids will be able to get hands-on rolling and cutting out the little dumplings.
Warning, this will soon become a family favourite!
This recipe has been adapted from Donna Hay's cookbook, Simply Dinners.
- 500 grams of fresh ricotta (the tubs in the fridge section of your supermarket are perfect)
- 1/2 a cup of finely grated Parmesan cheese
- 2 eggs
- 1 cup of plain flour
- 1/2 teaspoon of salt
How to make:
Place all of the ingredients in a bowl and mix (you may like to lightly beat the eggs before adding). Once it comes together, turn the dough out onto a floured board and lightly sprinkle some more flour on top of the dough.
Knead just once or twice to make sure it has all come together and then with a knife cut into four sections. Get the kids to wash their hands and then flour them ready to make the gnocchi.
Let the kids roll out each section of dough into a sausage shape about 30 centimetres long. Then help them to cut the long sections into bite-sized pieces, roughly about 3 centimetres each. Move the gnocchi dumplings onto a floured tray (hint: a floured knife or spoon will help when cutting the pieces and you may like to flour each piece for easy handling).
Bring a large pot of salted water to the boil. Carefully add the gnocchi, cooking in small batches, not all at once. The gnocchi dumplings are cooked once they float to the surface, usually after three minutes. Remove with a slotted spoon, draining off any excess water, and place in a bowl.
Serve the gnocchi with any of your favourite sauces including:
- Napolitana (tomato, onion and garlic)
- Your family's favourite Bolognese
- Classic burnt butter and sage
- Roasted pumpkin puree
Make a note
This recipe is not great for reheating and the dough is best cooked straightaway.