Fluffy Ricotta Gnocchi: A Step-by-Step Guide to Homemade Perfection

Ricotta gnocchi are a lighter, airier cousin to traditional potato gnocchi. They’re pillowy soft, melt-in-your-mouth delicious, and surprisingly simple to make at home. This recipe provides a detailed, step-by-step guide to creating perfect ricotta gnocchi every time. Get ready to impress your friends and family with this authentic Italian delicacy!

Why Ricotta Gnocchi?

While potato gnocchi are a classic, ricotta gnocchi offer several advantages:

* **Lighter Texture:** Ricotta inherently contains less starch than potatoes, resulting in a more delicate and airy texture.
* **Faster Preparation:** No boiling and ricing potatoes! Ricotta gnocchi come together much quicker.
* **Subtle Flavor:** Ricotta adds a subtle sweetness and creaminess that complements a wide range of sauces.

Ingredients You’ll Need

* **500g (about 2 cups) Whole Milk Ricotta Cheese:** The quality of your ricotta is crucial. Opt for whole milk ricotta, as it’s richer and contains more moisture, leading to a more tender gnocchi. Avoid using ricotta that is too watery or grainy. If your ricotta seems very wet, drain it through cheesecloth for a couple of hours before starting.
* **1 Large Egg:** The egg acts as a binder, helping to hold the gnocchi together.
* **100g (about ¾ cup) All-Purpose Flour, plus extra for dusting:** Start with a small amount of flour and add more gradually as needed. Overworking the dough will result in tough gnocchi. You might need slightly more or less flour depending on the moisture content of your ricotta.
* **50g (about ½ cup) Grated Parmesan Cheese:** Parmesan adds a salty, savory note and helps bind the dough. Pecorino Romano can also be used, or a combination of both.
* **1/4 Teaspoon Salt:** Enhances the flavor of the gnocchi.
* **Pinch of Nutmeg (optional):** A touch of nutmeg adds a warm, subtle spice that complements the ricotta beautifully.
* **Freshly Ground Black Pepper (to taste):** Adds a touch of spice and complexity.

Equipment

* Large Mixing Bowl
* Fork
* Bench Scraper or Knife
* Large Pot
* Slotted Spoon
* Baking Sheet lined with Parchment Paper

Step-by-Step Instructions

1. Prepare the Ricotta

* If your ricotta seems very wet, place it in a cheesecloth-lined sieve set over a bowl. Let it drain in the refrigerator for at least 2 hours, or even overnight. This will help prevent the gnocchi from becoming too sticky.

2. Combine the Ingredients

* In a large mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, salt, nutmeg (if using), and black pepper.
* Use a fork to gently mix the ingredients until just combined. Avoid overmixing, as this can develop gluten and make the gnocchi tough.

3. Add the Flour

* Start by adding half of the flour (50g) to the ricotta mixture. Gently mix with the fork until just incorporated.
* Gradually add the remaining flour, a tablespoon at a time, mixing gently after each addition.
* The dough should be soft and slightly sticky, but not overly wet. It should hold its shape when lightly pressed. Be careful not to add too much flour, as this will make the gnocchi dense.

4. Knead (Very Gently!)

* Lightly flour a clean work surface.
* Turn the dough out onto the floured surface.
* Gently knead the dough for just a few seconds, until it comes together into a cohesive ball. The goal is not to develop gluten, but simply to bring the dough together. Over-kneading will result in tough gnocchi.

5. Shape the Gnocchi

* Divide the dough into 4 equal portions.
* Roll each portion into a long rope, about ½ inch (1 cm) in diameter. Keep the surface lightly floured to prevent sticking.
* Use a bench scraper or knife to cut the ropes into ½-inch (1 cm) pieces. These are your gnocchi!

6. Optional: Create Ridges

* For a more traditional look and texture, you can create ridges on the gnocchi. This also helps the sauce cling to the gnocchi better.
* There are several ways to do this:
* **Gnocchi Board:** The easiest way is to use a gnocchi board. Simply roll each gnocchi down the board with your thumb, pressing lightly to create the ridges.
* **Fork:** If you don’t have a gnocchi board, you can use a fork. Gently roll each gnocchi over the tines of the fork, pressing lightly to create ridges.
* **Thumb:** You can also simply use your thumb to make a small indentation in each gnocchi.

7. Arrange the Gnocchi

* As you shape the gnocchi, arrange them in a single layer on a baking sheet lined with parchment paper. This will prevent them from sticking together.

8. Cook the Gnocchi

* Bring a large pot of salted water to a rolling boil.
* Gently drop the gnocchi into the boiling water in batches. Do not overcrowd the pot, as this will lower the water temperature and cause the gnocchi to stick together.
* The gnocchi will initially sink to the bottom of the pot. Once they float to the surface, cook for another 1-2 minutes, or until they are light and fluffy. Be careful not to overcook them, as they can become mushy.

9. Remove and Drain

* Use a slotted spoon to carefully remove the gnocchi from the boiling water and transfer them to a bowl or serving dish.

10. Serve Immediately

* Serve the ricotta gnocchi immediately with your favorite sauce. Some suggestions include:
* **Brown Butter and Sage:** A classic pairing that highlights the delicate flavor of the gnocchi.
* **Tomato Sauce:** A simple and flavorful option that is always a crowd-pleaser.
* **Pesto:** A vibrant and herbaceous sauce that complements the ricotta beautifully.
* **Cream Sauce:** A rich and decadent sauce that is perfect for a special occasion.
* **Four Cheese Sauce:** A cheesy and flavorful sauce that is sure to be a hit.

Tips for Perfect Ricotta Gnocchi

* **Use high-quality ricotta:** As mentioned earlier, the quality of your ricotta is crucial. Opt for whole milk ricotta that is not too watery or grainy.
* **Drain the ricotta if necessary:** If your ricotta seems very wet, drain it through cheesecloth for a couple of hours before starting.
* **Don’t overmix the dough:** Overmixing will develop gluten and make the gnocchi tough. Mix the ingredients gently until just combined.
* **Add flour gradually:** Start with a small amount of flour and add more gradually as needed. You might need slightly more or less flour depending on the moisture content of your ricotta.
* **Don’t over-knead the dough:** Knead the dough very gently for just a few seconds, until it comes together into a cohesive ball.
* **Work quickly:** Ricotta gnocchi are best made and cooked immediately. If you let the dough sit for too long, it can become sticky.
* **Cook in batches:** Do not overcrowd the pot when cooking the gnocchi. Cook them in batches to ensure they cook evenly.
* **Don’t overcook the gnocchi:** Overcooked gnocchi will be mushy. Cook them until they float to the surface and then for another 1-2 minutes.
* **Serve immediately:** Ricotta gnocchi are best served immediately. If you need to keep them warm, toss them with a little sauce to prevent them from sticking together.

Sauce Suggestions

Ricotta gnocchi are incredibly versatile and pair well with a wide variety of sauces. Here are a few ideas to get you started:

* **Brown Butter and Sage:** This classic Italian sauce is simple yet elegant. The nutty flavor of the brown butter and the aromatic sage complement the delicate flavor of the ricotta gnocchi perfectly. To make it, simply melt butter in a pan over medium heat until it turns golden brown and nutty-smelling. Add fresh sage leaves and cook for a minute or two until they are crispy. Toss the gnocchi with the brown butter and sage, and sprinkle with Parmesan cheese.

* **Tomato Sauce:** A simple tomato sauce is always a good choice. You can use store-bought tomato sauce, or make your own from scratch. To make your own, sauté some garlic and onions in olive oil, then add crushed tomatoes, tomato paste, and herbs like basil and oregano. Simmer for at least 30 minutes to allow the flavors to meld. Toss the gnocchi with the tomato sauce, and sprinkle with Parmesan cheese.

* **Pesto:** The bright, herbaceous flavors of pesto are a delicious complement to ricotta gnocchi. You can use store-bought pesto, or make your own from scratch. To make your own, combine basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil in a food processor and blend until smooth. Toss the gnocchi with the pesto, and sprinkle with Parmesan cheese.

* **Cream Sauce:** A creamy sauce adds richness and indulgence to ricotta gnocchi. You can make a simple cream sauce by simmering heavy cream with Parmesan cheese and a pinch of nutmeg. For a more complex flavor, try adding mushrooms, peas, or pancetta. Toss the gnocchi with the cream sauce, and sprinkle with Parmesan cheese.

* **Four Cheese Sauce:** If you’re a cheese lover, you’ll love this sauce. Combine fontina, gorgonzola, Parmesan, and mozzarella with heavy cream. Toss the gnocchi in the sauce and serve immediately.

## Variations and Adaptations

* **Spinach Ricotta Gnocchi:** Add finely chopped cooked spinach to the ricotta mixture for a vibrant green color and added nutrients. Make sure to squeeze out as much excess moisture as possible from the spinach before adding it to the dough.
* **Lemon Ricotta Gnocchi:** Add lemon zest to the ricotta mixture for a bright, citrusy flavor.
* **Brown Butter and Walnut Gnocchi:** Toast walnuts and add them to the brown butter sauce for a nutty twist.
* **Sage Infused Ricotta Gnocchi:** Infuse the ricotta with fresh sage leaves for a more intense sage flavor. Simply place the sage leaves in the ricotta and let it sit in the refrigerator for a few hours, then remove the leaves before making the gnocchi.
* **Gluten-Free Ricotta Gnocchi:** Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to adjust the amount of flour depending on the blend you use. Look for a blend that contains xanthan gum for better binding.

## Storage Instructions

* **Uncooked Gnocchi:** Uncooked ricotta gnocchi can be stored in the refrigerator for up to 24 hours. Arrange them in a single layer on a baking sheet lined with parchment paper and cover tightly with plastic wrap. You can also freeze uncooked gnocchi for up to 2 months. Freeze them in a single layer on a baking sheet, then transfer them to a freezer bag.
* **Cooked Gnocchi:** Cooked ricotta gnocchi are best served immediately. However, you can store leftovers in the refrigerator for up to 2 days. Reheat them gently in a pan with a little sauce, or in the microwave.

## Conclusion

Ricotta gnocchi are a delicious and relatively easy dish to make at home. With a few simple ingredients and these detailed instructions, you can create light, fluffy gnocchi that are sure to impress. Experiment with different sauces and variations to find your favorite combination. Buon appetito!