I can’t cease making ricotta gnocchi, and the second you notice how straightforward and scrumptious they’re, I don’t assume it is possible for you to to cease, both! This recipe is a keeper!
Making ricotta gnocchi for the primary time made me really feel like a complete rockstar! It’s a type of recipes that appears nearly too straightforward. You’ll be able to’t assist however marvel, ‘Is that actually it?’ And truthfully, sure, it’s genuinely so easy, to not point out it seems simply in addition to our beloved potato gnocchi recipe!
Ricotta makes gnocchi unbelievably mild, fluffy, and nearly cloud-like! I adore it SO a lot! About 20 minutes stand between you and probably the most scrumptious home made gnocchi. You’ll make our easy dough, roll it into ropes, and shortly reduce it into little squares. Then, you solely want 5 minutes to prepare dinner them! I genuinely can’t wait so that you can do that recipe!
Key Components
- Flour: You need to use both all-purpose or “00” flour. Many conventional Italian recipes name for “00” flour, however don’t stress in case you don’t have it. All-purpose works completely nicely. For those who purchase “00” flour and have some leftover, I additionally use it to make home made pasta and pizza dough.
- Ricotta: That is the star of our recipe, so use the best high quality you will discover. Entire milk is a should for this one, and we wish it to be thick. In case your ricotta appears watery, add it to a high-quality mesh strainer and let it sit for 10 minutes to empty any extra water.
- Egg: One egg helps our dough come collectively, provides a little bit of fats, and retains it mild and fluffy.
- Parmesan: For the most effective taste, use Parmigiano-Reggiano and finely grate it your self. Pre-grated cheese doesn’t soften as nicely and received’t be as high-quality.
- Lemon: That is optionally available, however I really like including a little bit finely grated lemon zest to my ricotta gnocchi dough. For those who aren’t into it or don’t have a lemon, don’t fear, the gnocchi will nonetheless be glorious with out it. As an alternative, you’ll be able to add finely chopped contemporary herbs (like basil, dill, or parsley).
The way to Make Ricotta Gnocchi
I’ve made this ricotta gnocchi so many occasions! It has turn into one in all our absolute favourite go-to recipes. Belief me. It’s extremely straightforward to make. Ricotta gnocchi dough comes collectively in about 20 minutes!
You stir the dough elements along with a spoon, after which kind it right into a rectangle to chop the dough into 4 equal(ish) items. Then, use your childhood play dough expertise and roll them into ropes. From there, reduce into little squares. At this level, you’ll be able to prepare dinner them or freeze them (freezing suggestions are within the recipe).
My favourite technique to prepare dinner ricotta gnocchi is to boil them in salted water (similar to home made pasta). It solely takes 2 to three minutes. Then, toss them right into a skillet with melted butter to get them a little bit crispy across the edges.
You’ll be able to serve them like this with some further cheese or toss them in your favourite sauce. My favorites are my fast marinara, barely extra decadent purple pasta sauce, and basil pesto.
Good Ricotta Gnocchi
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PREP
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COOK
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TOTAL
Simply create restaurant-quality ricotta gnocchi at residence. The dough comes collectively in below twenty minutes, permitting you to prepare dinner it instantly or freeze for later. Serve the gnocchi plain with olive oil, parmesan cheese, and herbs, or elevate it with a buttery crust and mild marinara sauce. Comply with the directions under for making the dough, cooking, and freezing.
Makes 4 servings
You Will Want
3/4 cup (98g) all-purpose flour, plus extra for baking sheet and workbench
1 ounce (28g) Parmigiano-Reggiano cheese, finely grated, about 1/3 cup, plus extra for serving
2 teaspoons finely grated lemon zest
1 cup (250g) entire milk ricotta cheese
1 massive egg
Salt for cooking
2 tablespoons butter, optionally available for cooking
2 cups warmed marinara sauce, optionally available for serving
Instructions
1Line a baking sheet with parchment paper and dirt with 1 to 2 tablespoons of flour.
2Make gnocchi dough: Combine 3/4 cup of flour, 1 ounce of finely grated parmesan cheese, and a pair of teaspoons finely grated lemon zest in a big bowl till nicely blended.
3Make a nicely within the middle of the flour combination, after which add 1 cup of ricotta cheese and 1 egg. Utilizing a wood spoon, stir till the dough comes collectively. The dough ought to come collectively inside 20 to 30 strokes of your spoon. Watch out to not overwork the dough to maintain the gnocchi mild when cooked.
4Lower the gnocchi: Switch the dough to a well-floured work bench and pat it collectively. Form right into a rectangle, then reduce into 4 even items. If the dough is cheesy, add a little bit extra flour.
5Gently roll each bit right into a 12-inch lengthy rope about 3/4-inch thick, including extra flour as essential to stop sticking.
6Lower the ropes into 3/4-inch items, then switch to the ready baking sheet with flour. Shimmy the baking sheet in order that the flour evenly coats each bit. Prepare dinner gnocchi or freeze for later (see freezing suggestions under).
7Prepare dinner gnocchi: Deliver a pot of salted water to a boil. Add gnocchi and prepare dinner for two to three minutes or till the gnocchi begins to drift to the highest. As they end cooking, use a slotted spoon to take away from the water.
8If serving with butter and marinara sauce, whereas the gnocchi prepare dinner, soften 2 tablespoons of butter in a large skillet over medium warmth. When the butter is effervescent, add the cooked gnocchi. Prepare dinner, shaking the pan sometimes, till the gnocchi has browned on all sides, about 3 minutes. Toss with warmed marinara sauce and serve topped with parmesan cheese.
Adam and Joanne’s Suggestions
- To freeze ricotta gnocchi: Place a baking sheet with gnocchi into the freezer and freeze for 1 hour or till the person items are exhausting. Switch the semi-frozen gnocchi to hermetic freezer-friendly baggage. Preserve within the freezer for as much as 3 months. If you end up able to prepare dinner, take away it from the freezer and prepare dinner it from frozen utilizing the instructions above.
- This recipe has been impressed by Michael Symon.
- The diet details supplied under are estimates.
Diet Per Serving
Serving Dimension
1/4 of the recipe
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Energy
357
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Complete Fats
19g
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Saturated Fats
11g
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Ldl cholesterol
102mg
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Sodium
218mg
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Carbohydrate
30g
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Dietary Fiber
3g
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Complete Sugars
7g
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Protein
16g
We’re Adam and Joanne, a pair enthusiastic about cooking and sharing scrumptious, dependable recipes since 2009. Our purpose? To encourage you to get within the kitchen and confidently prepare dinner contemporary and flavorful meals.Extra About Us
