30 minutes for a Ricotta Gnocchi recipe! This recipe will require refrigeration and a little bit of preparation but will be all worth it in the end. It will be served with a soft texture but a nice kick in the dumpling itself. You can freeze this to be stored for a later serving but if cooking these on the spot serve right away for full enjoyment! This goes great with any sauce, white, brown & red.
Key Takeaways:
- This Ricotta Gnocchi is very similar to the potato gnocchi. But it is quicker and easier to make.
- Make sure to let the Ricotta drain for as long as you can, overnight is possible, for the best results.
- This recipe is best if cooked and served when it is first made but can be frozen and saved for up to a month before the “freshness” factor begins to decline.
“Ricotta gnocchi is potato gnocchi’s lighter, fluffier, easier-to-make cousin, which is exactly why you should give it a try immediately.”
Read more: https://www.thekitchn.com/recipe-easy-ricotta-gnocchi-51370
