Go Back
#gnocchi #gnocchidiricotta #gnocchisenzapatate #gnocchisenzauova #ricettadasalvare #ricettesane #ricettaveloce #foodaholic #easyrecipe #pranzo #cenaleggera

#Gnocchi di ricotta

Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed: Mixing bowl, fork, pot, slotted spoon, and baking sheet

Ingredients
  

  • Ingredients
  • For the Gnocchi:
  • 1 cup ricotta cheese drained
  • 1 cup all-purpose flour plus extra for dusting
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg optional
  • For Serving:
  • Your choice of sauce e.g., marinara, pesto, or brown butter with sage
  • Grated Parmesan cheese optional
  • Fresh herbs e.g., basil or parsley for garnish

Instructions
 

  • Method for Making Gnocchi di Ricotta
  • Prepare the Ricotta:
  • Start by draining the ricotta cheese to remove excess moisture. You can do this by placing it in a fine mesh sieve or cheesecloth for about 30 minutes. A drier ricotta will yield better gnocchi.
  • Mix the Dough:
  • In a mixing bowl, combine the drained ricotta, flour, egg, salt, and nutmeg (if using). Mix until the ingredients come together to form a soft dough. It’s best to use your hands to gently knead the mixture until it's smooth. Be careful not to overwork the dough, as this can make the gnocchi tough.
  • Shape the Gnocchi:
  • On a lightly floured surface, divide the dough into smaller portions. Roll each portion into a long rope, about 1/2 inch thick. Cut the ropes into 1-inch pieces. If desired, use a fork to create ridges on each piece, which helps the sauce cling better.
  • Cook the Gnocchi:
  • Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the water, making sure not to overcrowd the pot. Cook until they float to the surface, which usually takes about 2-3 minutes. This indicates they are done. Use a slotted spoon to remove them from the water and transfer them to a baking sheet.
  • Serve:
  • Toss the cooked gnocchi with your choice of sauce. For a simple brown butter sauce, melt butter in a pan over medium heat, add fresh sage leaves, and sauté until the butter turns golden. Pour this over the gnocchi and toss to coat. Finish with grated Parmesan and fresh herbs, if desired.
  • Variations and Tips
  • Flavored Gnocchi: Add pureed spinach or beetroot to the dough for colorful variations.
  • Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend. You may need to adjust the flour quantity based on the blend's absorbency.
  • Dairy-Free Option: Use a dairy-free ricotta alternative and egg replacer (like a flax egg) for a vegan version.
  • Storage: Uncooked gnocchi can be frozen. Place them on a baking sheet in a single layer until frozen, then transfer to a freezer bag. They can be cooked directly from frozen; just add a couple of extra minutes to the cooking time.