Ricotta gnocchi is my latest culinary obsession. Unlike the traditional potato, flour, and egg gnocchi recipes, ricotta gnocchi is really easy and also not very hard to mess up. Since gluten immediately causes nausea for me, I decided to search for a gluten-free flour that would work for this recipe. I found a white rice flour by Bob’s Red Mill that kicks ass for this purpose and makes a really nice light and fluffy gluten-free gnocchi. Another plus, the ricotta adds some protein to an otherwise all-carb dish. Finally, I would like to give Gar a shoutout because he is the one who came up with the method I use for shaping the gnocchi. So here it goes:
2 cups ricotta cheese
1/2 cup grated parmesan
2 eggs
1/2 tbsp. extra-virgin olive oil
1 tsp. salt
1 and 1/4 cup white rice flour
Semolina flour for dusting work surfaces