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Ricotta Gnocchi
February 17, 2025
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If you love gnocchi but are looking for a lighter, more delicate version, ricotta gnocchi is the answer. These soft, pillowy dumplings are made with ricotta cheese, offering a smoother texture and slightly tangy flavor. Ricotta gnocchi are a breeze to make and pair wonderfully with a variety of sauces, from a simple garlic butter to a rich pesto. Whether you’re new to gnocchi or a seasoned pro, this recipe will help you create the perfect batch of ricotta gnocchi every time.
Ingredients:
1 pound (450g) ricotta cheese, drained well
1 ½ cups (180g) all-purpose flour, plus more for dusting
1 large egg
1 teaspoon salt
Freshly ground black pepper to taste
Optional: A pinch of freshly grated nutmeg for extra flavor
Directions:
Prepare the Ricotta
To make the best ricotta gnocchi, start with the ricotta. Be sure to drain the ricotta cheese well to remove excess moisture. You can do this by placing the ricotta in a fine mesh strainer or cheesecloth and letting it sit for about 15 minutes. This step helps prevent the gnocchi dough from becoming too sticky.
Make the Dough
Once the ricotta is well-drained, transfer it to a large mixing bowl. Add the egg, salt, and pepper. If you'd like to add a little extra flavor, include a pinch of nutmeg at this point. Mix together until smooth and well-combined.
Gradually add the flour, one small handful at a time, until the mixture starts to come together. Use a spoon or your hands to gently mix the dough. It should be soft but not sticky, and just slightly tacky. If the dough feels too wet, add a bit more flour, but be careful not to overdo it. You want the dough to remain light and tender.
Shape the Gnocchi
Divide the dough into 4 smaller portions. Working with one portion at a time, gently roll it into a long rope on a lightly floured surface, about ¾-inch thick. Using a knife or bench scraper, cut the rope into 1-inch pieces.
To give the gnocchi their signature shape, gently press each piece with a fork to create small indentations. These indentations help the sauce cling to the gnocchi, making every bite more flavorful.
Cook the Gnocchi
Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water, working in batches to avoid overcrowding. When the gnocchi rise to the surface, usually within 2-3 minutes, they’re ready to be removed with a slotted spoon.
Use the slotted spoon to transfer the gnocchi to a plate or large bowl. They can be served immediately or kept warm while you finish cooking the rest of the gnocchi.
Serve and Enjoy
The beauty of ricotta gnocchi is how light and versatile they are. You can toss them with a variety of sauces, but a simple brown butter and sage sauce is a classic choice. To make the sauce, melt butter in a pan over medium heat and add fresh sage leaves. Let the butter cook until it becomes golden and fragrant, then toss the gnocchi in the sauce for a quick and delicious meal.
Alternatively, serve the gnocchi with marinara, a creamy Alfredo sauce, or even a drizzle of olive oil and freshly grated Parmesan cheese.
Tips for Perfect Ricotta Gnocchi:
Drain the ricotta well: Excess moisture in the ricotta can result in soggy gnocchi, so make sure to drain it well before using.
Be gentle with the dough: Overworking the dough can make the gnocchi tough, so mix it just until it comes together and avoid over-kneading.
Test before boiling: If you’re unsure whether the gnocchi dough is right, you can test a small piece by boiling it in water first. If it holds together well, you’re good to go!
Freeze for later: If you want to make gnocchi in advance, you can freeze them. Lay the uncooked gnocchi on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. When ready to cook, drop them directly into boiling water—no need to thaw.
Conclusion:
Ricotta gnocchi is the perfect alternative to traditional potato gnocchi for a lighter, fluffier texture. With minimal ingredients and simple preparation, it’s easy to make and endlessly customizable with your favorite sauces. Whether you’re a gnocchi expert or a beginner in the kitchen, these ricotta dumplings will quickly become a favorite in your culinary repertoire. Serve them at your next dinner and impress your guests with a homemade Italian classic. Buon appetito!
If you love gnocchi but are looking for a lighter, more delicate version, ricotta gnocchi is the answer. These soft, pillowy dumplings are made with ricotta cheese, offering a smoother texture and slightly tangy flavor. Ricotta gnocchi are a breeze to make and pair wonderfully with a variety of sauces, from a simple garlic butter to a rich pesto. Whether you’re new to gnocchi or a seasoned pro, this recipe will help you create the perfect batch of ricotta gnocchi every time.
