Craving pillowy, melt-in-your-mouth gnocchi but intimidated by the thought of making them from scratch? Fear not! This easy homemade ricotta gnocchi recipe is your ticket to pasta paradise. Unlike traditional potato gnocchi, ricotta gnocchi are incredibly simple to prepare, requiring minimal ingredients and effort. The result is a light, delicate, and utterly delicious dish that will impress your family and friends.
**Why Ricotta Gnocchi?**
Traditional potato gnocchi can be a bit finicky. Achieving the right texture requires careful attention to potato type, cooking method, and moisture content. Ricotta gnocchi, on the other hand, are much more forgiving. The ricotta cheese provides a naturally creamy and tender base, making the gnocchi light and airy. Plus, the prep time is significantly shorter!
**The Secret to Perfect Ricotta Gnocchi**
The key to achieving perfect ricotta gnocchi lies in a few simple techniques. Here’s what you need to know:
* **Use High-Quality Ricotta:** Opt for whole-milk ricotta cheese for the best flavor and texture. Avoid ricotta that is overly watery or grainy.
* **Drain the Ricotta:** Excess moisture is the enemy of light and fluffy gnocchi. Drain the ricotta thoroughly by placing it in a cheesecloth-lined sieve over a bowl for at least 30 minutes, or even better, overnight in the refrigerator.
* **Don’t Overwork the Dough:** Overmixing develops the gluten in the flour, resulting in tough, chewy gnocchi. Mix the ingredients just until they come together.
* **Handle with Care:** Ricotta gnocchi are delicate, so handle them gently to prevent them from falling apart.
* **Cook Gently:** Simmer the gnocchi in gently simmering water, not a rolling boil. They’re done when they float to the surface.
**Easy Homemade Ricotta Gnocchi Recipe**
**Yields:** 4 servings
**Prep time:** 30 minutes (plus draining time for ricotta)
**Cook time:** 5 minutes
**Ingredients:**
* 15 ounces (425g) whole milk ricotta cheese, drained well
* 1 large egg, lightly beaten
* 1/2 cup grated Parmesan cheese, plus more for serving
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 3/4 – 1 cup all-purpose flour, plus more for dusting
**Equipment:**
* Cheesecloth
* Sieve
* Large bowl
* Fork
* Pastry scraper or bench knife (optional)
* Large pot
* Slotted spoon
**Instructions**
**Step 1: Drain the Ricotta**
Line a sieve with cheesecloth. Place the ricotta cheese in the cheesecloth-lined sieve and set the sieve over a bowl. Cover and refrigerate for at least 30 minutes, or preferably overnight, to drain excess moisture. This step is crucial for achieving light and fluffy gnocchi.
**Step 2: Combine the Ingredients**
In a large bowl, combine the drained ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix with a fork until well combined.
**Step 3: Add the Flour**
Gradually add the flour, starting with 3/4 cup. Mix gently with a fork until the dough just comes together. Be careful not to overmix. The dough should be soft and slightly sticky. If the dough is too wet, add a little more flour, 1 tablespoon at a time, until it reaches the desired consistency. Remember, less flour is better for tender gnocchi.
**Step 4: Shape the Gnocchi**
Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently roll the dough into a long rope, about 1/2 inch in diameter. Use a pastry scraper or bench knife to cut the rope into 1-inch pieces. These are your gnocchi!
Optional: For a more traditional look, roll each gnocchi over the tines of a fork to create ridges. This helps the sauce cling to the gnocchi.
**Step 5: Cook the Gnocchi**
Bring a large pot of salted water to a gentle simmer. Gently drop the gnocchi into the simmering water in batches. Do not overcrowd the pot. The gnocchi are done when they float to the surface, which should take about 2-3 minutes.
**Step 6: Remove and Serve**
Use a slotted spoon to remove the gnocchi from the water and transfer them to a serving dish. Toss with your favorite sauce and serve immediately. Garnish with extra Parmesan cheese, fresh herbs, or a drizzle of olive oil.
**Sauce Suggestions**
Ricotta gnocchi are incredibly versatile and pair well with a variety of sauces. Here are a few suggestions:
* **Brown Butter and Sage:** This classic sauce is simple to make and incredibly flavorful. Brown butter until it’s nutty and fragrant, then add fresh sage leaves and a squeeze of lemon juice.
* **Pesto:** A vibrant pesto sauce is a perfect complement to the delicate flavor of ricotta gnocchi. Use homemade or store-bought pesto.
* **Tomato Sauce:** A simple marinara or tomato sauce is always a winner. Add a pinch of red pepper flakes for a little heat.
* **Creamy Gorgonzola Sauce:** For a richer, more decadent sauce, try a creamy Gorgonzola sauce. Melt Gorgonzola cheese with cream and a touch of garlic.
* **Lemon Butter Sauce:** A light and bright lemon butter sauce is a refreshing option. Melt butter with lemon juice and zest, then add a pinch of red pepper flakes.
**Tips and Variations**
* **Add Flavor:** Experiment with adding different flavors to the gnocchi dough. Try adding a pinch of nutmeg, lemon zest, or chopped herbs.
* **Gluten-Free Option:** Use a gluten-free all-purpose flour blend to make gluten-free ricotta gnocchi.
* **Freeze for Later:** Ricotta gnocchi can be frozen for later use. Spread the uncooked gnocchi on a baking sheet lined with parchment paper and freeze for about 2 hours, or until solid. Then, transfer the frozen gnocchi to a freezer bag or container. Cook directly from frozen, adding a minute or two to the cooking time.
* **Brown the Gnocchi:** For a crispy exterior, pan-fry the cooked gnocchi in a little butter or olive oil until golden brown.
* **Roast the Gnocchi:** Toss cooked gnocchi with olive oil and your favorite vegetables, then roast in a hot oven until the gnocchi are golden brown and the vegetables are tender.
**Troubleshooting**
* **Gnocchi are too sticky:** If the gnocchi dough is too sticky to handle, add a little more flour, 1 tablespoon at a time, until it reaches the desired consistency. Be careful not to add too much flour, as this will make the gnocchi tough.
* **Gnocchi are falling apart:** If the gnocchi are falling apart while cooking, it could be due to a few reasons: the ricotta wasn’t drained well enough, the dough was overmixed, or the water is boiling too vigorously. Make sure to drain the ricotta thoroughly, mix the dough gently, and cook the gnocchi in gently simmering water.
* **Gnocchi are tough:** If the gnocchi are tough, it’s likely because the dough was overmixed. Be careful not to overwork the dough, and use just enough flour to bring it together.
**Serving Suggestions**
Ricotta gnocchi can be served as a main course or as a side dish. Here are a few serving suggestions:
* Serve with a simple salad and crusty bread for a complete meal.
* Pair with grilled chicken or fish for a more substantial dish.
* Use as a base for a baked gnocchi casserole.
* Add to soups or stews for a hearty and comforting meal.
**Nutritional Information (per serving)**
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
* Calories: Approximately 350-450
* Protein: 20-25g
* Fat: 15-25g
* Carbohydrates: 30-40g
**Conclusion**
This easy homemade ricotta gnocchi recipe is a simple and satisfying way to enjoy a classic Italian dish. With just a few ingredients and a little bit of patience, you can create light, fluffy, and delicious gnocchi that will impress everyone at your table. So, ditch the store-bought stuff and give this recipe a try – you won’t be disappointed! Enjoy your homemade ricotta gnocchi, and buon appetito! Whether you are an experienced cook or a beginner, these gnocchi are easy to make and hard to resist. Experiment with different sauces and seasonings to create your own signature version. Don’t be afraid to get creative and have fun in the kitchen! The possibilities are endless when it comes to ricotta gnocchi. From simple brown butter and sage to rich and creamy Gorgonzola sauce, there’s a sauce to suit every taste. And with the option to freeze the gnocchi for later, you can always have a batch on hand for a quick and easy meal. So go ahead, give this recipe a try and discover the joy of homemade ricotta gnocchi! You’ll be amazed at how easy and delicious they are. Share your creations with friends and family, and watch their faces light up with delight. After all, nothing brings people together like a warm plate of homemade pasta. Buon appetito!
This recipe is a testament to the fact that you don’t need to be a professional chef to create delicious, restaurant-quality meals at home. With a little bit of effort and a few simple ingredients, you can impress your friends and family with your culinary skills. So, gather your ingredients, put on your apron, and get ready to make some magic in the kitchen. You’ll be amazed at how rewarding it is to create something from scratch, and the taste of homemade ricotta gnocchi is simply unbeatable. Whether you’re cooking for a special occasion or just a weeknight dinner, this recipe is sure to become a new favorite. And who knows, you might even inspire others to try their hand at making homemade pasta. So go ahead, spread the love of cooking and share this recipe with everyone you know. The world needs more delicious, homemade food, and you can be a part of making it happen. Happy cooking! Remember to tag me in your photos if you make this dish, I’d love to see them!