homemade ricotta gnocchi

Easy homemade ricotta gnocchi served with a delicious broccoli cream and parmesan sauce. You won't believe how easy it is to make these ricotta&nbsp;dumpling from scratch and how light and delicious they are.

Homemade ricotta gnocchi broccoli cream sauce

flour

eggs

oz ricotta cheese ((400 grams))

parmesan cheese (, grated (20 grams))

salt and pepper (to season)

broccoli

garlic

heavy (double) cream ((300 milliliters))

parmesan cheese ((50 grams))

olive oil

nutmeg

salt and pepper

Add all the gnocchi ingredients apart from the flour in a large mixing bowl and stir with a wooden spoon or spatula until thoroughly&nbsp;combined.

Gradually add the flour while stopping to fold it into the ricotta mixture. Keep doing this until a soft dough forms. *See notes

Tip: I find the amount of flour needed depends on the creaminess of the ricotta (some can be wetter than others). Keep adding the flour until the dough is soft and easy to handle without sticking to your hands.

Dust a work surface with flour and tip the dough out from the bowl. Shape the ricotta gnocchi dough into a rough rectangle log shape and cut it in half. The dough will be quite sticky at the edges you cut so always dust the knife with flour before cutting and then lightly dust the cut edges.

Divide each half in half again so you have 4 pieces of dough (photo 6).&nbsp;Carefully roll each piece of dough into a long log around 1/2 inch to 1 inch thick.

Cut each rolled out log into gnocchi (small-medium sized) and set them aside on a flour-dusted chopping board or surface.

Bring a large pot of salted water to a boil. Cut the thick stalk off the broccoli so you only have florets left. Add them to the boiling water for 1 minute then remove with a slotted spoon and set aside (keep the water boiling).

Finely chop the garlic and fry it in a little olive oil in a large pan. Roughly chop the broccoli into small-medium pieces and add to the garlic.

Fry for 30 seconds to 1 minute then add the cream, nutmeg and salt and pepper. At this point add the gnocchi to the boiling water.

Bring the cream to a boil then add the parmesan. Keep the sauce simmering until it started to thicken then remove the gnocchi from the water with a slotted spoon and add to the sauce.

Toss to coat in the sauce, season with more salt and pepper and serve.

Inspired by ndunderi from the Amalfi coast, gnocchi are coated in a vibrant creamy lemony sauce.

Lemon Gnocchi

ricotta gnocchi

lemon

unsalted butter

black pepper (plus more for topping)

parmigiano-reggiano cheese (loosely packed)

Salt

parsley

Bring a large pot of water to a boil.

Zest 1 medium lemon, and juice half of the fruit. Set aside.

Meanwhile, melt 4 tablespoons unsalted butter in a large skillet or Dutch oven over medium-low heat.

Add the zest, half of the lemon juice, and 3/4 teaspoon freshly ground black pepper to the skillet. Stir frequently, about 1 - 2 minutes, until the black pepper is slightly toasted and aromatic and the lemon juice has reduced slightly. Reduce the heat to low.

Once the pot of water has come to a boil, season generously, and add 1 batch ricotta gnocchi.Once they float to the surface, boil for another 30 seconds (in total, they should take about 1 - 3 minutes to cook).Remove immediately with a slotted spoon and transfer to the skillet, reserving about ½ cup of pasta water.

Add ¼ cup of the pasta water to the skillet, and increase the heat to medium-low. Let the sauce reduce for a minute, occasionally stirring the gnocchi.

Turn the heat off, then slowly sprinkle ¾ of the parmigiano-reggiano cheese evenly over the gnocchi, stirring constantly until the sauce begins to emulsify, appear creamy, and clings to the gnocchi. Add any additional pasta water if the sauce is too thick.

Note: If the sauce is not thickening, you can turn the heat on the lowest setting to help it thicken slightly. Make sure to keep vigorously stirring or the sauce won’t emulsify properly.

Taste the sauce, and adjust seasonings as needed; season with salt, pepper, and/or additional reserved lemon juice if you want it more tart. The pepper should really come through, as it will help balance the acidity of the lemon juice and add a bit of heat, so I like to give the dish a generous grind at the end.

Garnish with the remaining cheese and herbs. Serve immediately.

Love this dish! The flavors are so fresh and comforting. The texture of these gnocchi is amazing!

It's definitely a weekend activity for me, but well worth the effort. I love how soft this gnocchi comes out and the lemon sauce is the perfect accompaniment. Can't wait to make this again soon!

https://www.youtube.com/watch?v=MoRml17E_Sk

Ricotta Gnocchi al Limone is pure comfort food for me. Soft, pillowy cheesy gnocchi with a tart lemon butter sauce makes for a warm, cozy dinner. This is a fun weekend project!

Full recipe: https://homecookingcollective.com/ricotta-gnocchi-al-limone/

Ricotta Gnocchi al Limone

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Lemon Gnocchi

Top 2 homemade ricotta gnocchi recipes from across the web

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Homemade ricotta gnocchi broccoli c...

Lemon Gnocchi

The most viewed homemade ricotta gnocchi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine