Ricotta gnocchi are a delightful departure from traditional potato versions, offering an unparalleled lightness and tenderness. This easy recipe guides you through creating these pillowy delights in just 30 minutes, proving that homemade pasta can be both quick and incredibly rewarding. Perfect for beginners and experienced cooks alike, these ricotta gnocchi are sure to become a weeknight favorite.
Pillowy Ricotta Gnocchi: Homemade Magic!
Ingredients
Method
- Mix wet ingredients: Combine ricotta, parmesan, egg, egg yolk, 1/4 tsp salt, and pinch of black pepper in a bowl. Stir with a spatula until just combined.
- Add flour: Add 3/4 cup of flour and mix until a very sticky dough forms. Add more flour, 1 tbsp at a time, only if needed, aiming for a dough that holds its shape but is still sticky. Over-flouring makes gnocchi tough!
- Shape logs: Flour your work surface lightly. Scrape the dough onto it and form it into a disc about 1″ thick. Cut into 8 wedges.
- Roll and cut: Roll each wedge into a log about 10″ long and 1/2″ wide. Cut the logs into 1/2″ pieces. (You can freeze these raw gnocchi at this point!)
- Boil gnocchi: Bring a large pot of salted water to a rolling boil. Gently add the gnocchi. Cook for about 2-3 minutes, until they float to the surface and bob for 30 seconds.
- Finish and serve: Reserve about a mug of the starchy cooking water. Drain the gnocchi and immediately add them to your favorite sauce with a splash of the reserved water. Toss gently to coat.
Notes
– Don’t overmix or over-flour the dough; this is key to light, tender gnocchi.
– Freeze raw gnocchi in a single layer on a baking sheet before transferring to a freezer bag for later use.
– Serve immediately with your favorite sauce; they cook very quickly! Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- Use full-fat ricotta for the best texture. Low-fat can make the dough too wet.
- Don’t overmix or over-flour the dough; this is key to light, tender gnocchi.
- Freeze raw gnocchi in a single layer on a baking sheet before transferring to a freezer bag for later use.
- Serve immediately with your favorite sauce; they cook very quickly!
Enjoy these wonderfully light and tender ricotta gnocchi. They are a testament to how simple ingredients can create something truly spectacular.
Try this next: Sweet Potato Gnocchi with Garlic Sage Butter
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Frequently asked questions
Why are my homemade ricotta gnocchi gummy?
Gummy gnocchi often result from overworking the dough or using too much flour. Ricotta is wet, so resist the urge to add excessive flour. Mix just until combined, then gently shape. Cook them in boiling salted water; they are done when they float to the surface, usually within 2-3 minutes.
Can I make ricotta gnocchi ahead of time?
Yes, you can prepare the gnocchi dough and shape them a day in advance. Arrange the uncooked gnocchi on a lightly floured baking sheet, ensuring they don’t touch. Cover them loosely with plastic wrap and refrigerate. Cook them directly from the refrigerator; they may take an extra minute to float.
What’s the best sauce for ricotta gnocchi?
Ricotta gnocchi are delicate and pair wonderfully with lighter sauces. A simple brown butter and sage sauce is classic. Alternatively, a fresh pesto, a light tomato sauce, or a creamy lemon sauce complements their subtle flavor without overpowering them. Avoid overly heavy or chunky sauces.
How do I store uncooked homemade ricotta gnocchi?
To store uncooked gnocchi, place them in a single layer on a parchment-lined baking sheet. You can then freeze them until solid. Once frozen, transfer the gnocchi to a freezer-safe bag or container. They will keep for up to 1-2 months. Cook directly from frozen, adding a minute or two to cooking time.
