Crispy Ricotta Gnocchi

All PASTA 0

Serves 4. Preparation time 25 mins. Cooking time 15 mins.

Ingredients

250g ricotta

75 g freshly grated Parmesan cheese

50g plain all-purpose flour, plus more for dusting

1 egg

1 egg yolk

1/4 tsp salt

1 tbsp butter, Black pepper

Instructions

Combine the gnocchi ingredients in a bowl except for the flour.

Use a rubber spatula to mix until the egg is partially mixed into the ricotta. Then add 3/4 cup of flour and mix until just combined so it is a sticky very soft dough, but not like a batter. Use the remaining flour, 1 tbsp, to get the dough consistency right. I find 3/4 cup is enough.

Turn it out on a work surface lightly dusted with flour, sprinkle a tiny bit of flour on top then pat it down to a disc about 1"/2.5cm thick. Cut it into 8 pieces.

Roll a piece into a log about 3/5" / 1.5 cm in diameter and about 10"/25cm long. Repeat with the remaining dough.

Line 4 logs up, then cut them into 3/5" / 1.5cm pieces. Repeat with the remaining 4 logs.

Bring a large pot of water to a boil. Tumble the gnocchi in and cook for around 2 1/2 minutes, or until the gnocchi is floating on the surface for around 30 seconds.

When ready to serve, heat the butter in a frying pan, then fry the gnocchi in a few batches until crisp and golden. Keep warm and serve.

Article published at: January 8, 2026
Article author: Rural Table
Article comments count: 0

Cacio e Pepe

Serves: 3 standard portions(Easily adjusted based on your pasta packet. I use this as 3 portions, and somehow it always turns into 2 very generous serves… purely accidental 😄) Ingredients 340 g dried spaghetti, linguini or fettuccine 3 tbsp unsalted butter 75 g finely grated Pecorino Romano, plus extra to finish ¾ tsp freshly cracked black pepper, lightly toasted Instructions Bring a large pot of water to a rolling boil. Season generously with salt, then add the pasta. Cook, stirring occasionally, until just al dente, usually 6 to 8 minutes depending on the pasta. Before draining, reserve about 160 ml of the pasta cooking water. Drain the pasta and return it to the pot or transfer it to a large pan set over low heat. Add the butter and a splash of the reserved pasta water, tossing gently until the butter melts and coats the pasta. Add the grated Pecorino and toasted pepper, continuing to toss until the cheese melts and forms a silky, peppery sauce. Add a little more pasta water if needed to loosen. Finish with extra grated Pecorino and serve immediately. Simple ingredients, big comfort. Adjust quantities easily by following the weight on your pasta packet and scaling everything up or down to match.

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