When it comes to comfort food, there’s something about gnocchi that just hits the spot—it’s like a warm hug for your taste buds. And hey, with this ricotta gnocchi recipe, you don’t need to be a master chef to whip up something incredible at home. I remember the first time I made it, the fresh dough felt like soft clouds in my hands, and the results were divine—little pillows of cheesy goodness.
Steps
- Prepare the Water: Fill a large pot with salted water and heat it on high until it boils.
- Drain the Ricotta: Place ricotta between paper towels on a plate, pressing gently to absorb moisture. Transfer the drained ricotta, which should weigh about 12 ounces, to a mixing bowl.
- Mix the Dough: Add egg yolks to the ricotta and stir to combine. Incorporate flour, Parmesan, salt, and pepper, mixing just until combined, ensuring the dough remains cohesive and not overly sticky.
- Shape and Cut the Dough: Form the dough into a disk and place it on a floured surface. Cut into eight wedges, and roll each into a 3/4-inch wide log. Slice into bite-sized pieces, dusting with flour to prevent sticking.
- Cook the Gnocchi: Place the gnocchi in boiling water. Once they float, typically in about 30 seconds, remove and drain them.
- Serve: Immediately serve the gnocchi with your preferred sauce and accompaniments.
Ingredients
- 1 1/2 cups (15 ounces) whole milk ricotta cheese, drained
- 3 egg yolks
- 1 cup (approximately 4 ounces) ’00’ flour or all-purpose flour
- 3/4 cup (approximately 1 ounce) freshly-grated Parmesan cheese
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon freshly-cracked black pepper
FAQ
- Can I use any type of flour for ricotta gnocchi?
- While “00” flour is preferred for its lightness, all-purpose flour works just as well for making ricotta gnocchi.
- How do I ensure the ricotta is properly drained?
- To quickly drain ricotta, place it between several layers of paper towels and gently press down. This method absorbs excess moisture without the need for lengthy straining.
- What are some serving suggestions for ricotta gnocchi?
- Ricotta gnocchi can be tossed with a variety of sauces such as tomato, cream, or pesto. They can also be used in “gnocchi and cheese” or fried for a crispy texture. Additionally, they make great additions to soups.
- How can I freeze ricotta gnocchi?
- To freeze, spread the gnocchi on a floured baking sheet and freeze until solid. Then, transfer them to a sealed container or bag and store for up to two months. Cook them directly from frozen by boiling them.
- Is special equipment needed to make ricotta gnocchi?
- No special equipment is necessary. A mixing bowl, knife or bench scraper, and a stockpot for boiling are all you need. A kitchen scale is recommended for precise measurements, though measuring cups will suffice.
Tips
- Drain the Ricotta Thoroughly: To ensure a light and non-soggy dough, drain the ricotta by pressing it between paper towels to remove excess moisture quickly, much like draining tofu.
- Use High-Quality Ingredients: Opt for the best-quality whole milk ricotta and freshly-grated Parmesan cheese for maximum flavor. If possible, use “00” flour for an extra light texture, though all-purpose flour will also work.
- Avoid Over-Mixing the Dough: When combining the ingredients, mix until just combined to prevent the dough from becoming too dense. If the dough feels too wet, add flour gradually, a few tablespoons at a time.
- Freeze Gnocchi for Future Use: To store gnocchi for later, freeze them on a floured baking sheet before transferring them to a sealed container. Cook them from frozen by adding directly to boiling water, allowing a few extra minutes for cooking.
Equipment
- Minute Ricotta Gnocchi recipe, the main equipment that you might not typically have at home and could consider purchasing on Amazon includes:
- Kitchen Scale – For accurately measuring ingredients by weight.
- Bench Scraper – To cut the dough easily.
