Check out our wine pairings to complement this recipe!Find Out
1. Total time to prepare was 2 hours, but please note there is also 1 hour rest time in the refrigerator.
2. Ricotta asciutta is “dry” ricotta. If you must use fresh ricotta, place in a sieve or cheese cloth in the refrigerator for a least a few hours to allow some of the moisture to drain. If the ricotta is too wet, it will be difficult to form the gnocchi. Since the moisture levels will vary, you will need to adjust flour levels accordingly. The end result should be light and fluffy, so be careful not to add too much flour.