ricotta gnocchi

The easiest and most delicious soft and fluffy Thermomix Ricotta Gnocchi... that&#039;s ready in less than 20 minutes!

Thermomix Ricotta Gnocchi

cheese

500 g ricotta (see notes)

250-300 g plain flour (or 00 pasta flour)

eggs

extra egg yolks

salt and pepper

Place the parmesan cheese into the Thermomix bowl. Mix on Speed 8, 10 seconds or until finely grated.

Add the remaining ingredients and knead (Interval function) for 30 seconds or until combined.

Sprinkle extra flour over a flat bench. Place the gnocchi mixture onto the floured bench, sprinkle with a little extra flour and gently work into a ball.

Cut the ball into 4 equal portions and then cut each of those portions in half (so you end up with 8 equal-sized pieces.

Roll each of the 8 pieces into long longs (approx 1.5cm wide). Using a sharp knife, cut each of the logs into 1.5cm pieces. Repeat until all of the logs have been cut into pieces.

At this stage you can either freeze the ricotta gnocchi to use at a later date (it can be cooked from frozen), or you can cook it.

To cook the gnocchi, bring a large pot of water to the boil. Gently add the gnocchi. Once the gnocchi has risen to the top and is floating (approximately 2 minutes), remove it with a slotted spoon and serve with your choice of sauce (see recipe notes).

Once cooked, the gnocchi should be served immediately as it will begin to harden after 15 minutes.

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

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

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.

Gnocchi is one of those dishes that’s expensive in a restaurant and yet super affordable and surprisingly easy to make at home. Traditionally made with ricotta or potatoes, this recipe uses cottage cheese for a clever cost hack.

Easy Peesy Gnocchi 

500 g cottage cheese

plain flour + extra as needed

g parmesan, grated

parsley and basil, chopped

tsp sea salt

Tomatoes for topping (optional)

Mix the gnocchi ingredients together in a big bowl to form a soft, just-sticky dough. Don’t over mix. Turn out onto a well-floured surface.

Divide dough into six portions, then roll each into a 3cm-thick log. Cut into 2cm lengths, dusting the little pillows with flour as you go.

Bring a large pot of salted water to a rolling boil. Cook gnocchi in batches, dropping handfuls of the little dumplings into the water and cooking for 4-5 minutes only (they will sink then rise to the surface), removing with a slotted spoon and transferring them directly to serving plates.

To serve, add a splash or olive oil and some chopped basil or parsley or tomatoes to the dumplings.

Serve with grated parmesan and a squeeze of lemon juice.

Once you master Italian Dumplings you'll never open a bag of dried pasta again. You'll laugh at the idea of bringing home those dried up store bought gnocchi! All you need in your kitchen is a mixing bowl, wooden spoon, large pot and slotted spoon.

Italian Dumplings

ricotta cheese

tsp kosher salt

cracked pepper

tsp nutmeg

Bring a large pot of salted water to boil then reduce to a simmer.

Brush a large baking sheet with olive oil.

Whisk eggs in a large bowl, then incorporate ricotta, flour salt, pepper and nutmeg.

Use two small soup spoons to drop rounds gently into boiling water.

Simmer Italian dumplings for 4-5 minutes then using a slotted spoon place onto greased oiled sheet.

Recipe video above. An easy recipe for pillowy soft gnocchi made using ricotta instead of potato. It&#39;s real Italian food - fast! Takes a third of the time to make compared to potato gnocchi, and it&#39;s lighter and softer so you won&#39;t feel as weighed down. Served with a creamy mushroom sauce which is to-die-for sauce for pillowy soft gnocchi. See below recipe card for more gnocchi sauces. Serves 3 as a main, 4 to 5 as a starter.

Easy Ricotta Gnocchi with creamy mushroom sauce

/ 8 ounces ricotta (, must be full fat (Note 1))

(75 grams) freshly grated parmesan cheese ((Note 2))

egg white use ideas here))

tsp cooking salt / kosher salt

black pepper

flour ((plain/all-purpose),

/ 2 tbsp unsalted butter

garlic (, finely minced)

onion

thyme ((sub 1/2 tsp dried thyme))

white mushrooms

tsp black pepper

chicken stock/broth (, low sodium)

heavy cream ((or pure cream))

parsley (, finely chopped (optional))

Mix - Put all the gnocchi ingredients in a bowl except the flour. Use a rubber spatula or wooden spoon to mix until combined (smear up the wall if needed, to help cream the ricotta).

Add flour - Add 3/4 cup of flour and mix until just combined so it is a very sticky dough that will hold its shape in a mound, but is not runny like a muffin batter (see video for consistency). Stickier dough = softer gnocchi! Use the remaining flour, 1 tbsp at a time, if needed, but try to stick with 3/4 cup. You can always add more flour in the next step. (Note 3)

Form disc - Sprinkle a work surface with flour then scrape the dough out onto it. Sprinkle the top lightly with flour then use your hands to give the dough a light knead to bring it into a ball then pat it into a disc about 2.5cm/1&quot; thick. Cut it into 8 wedges, using a knife or dough scraper dusted with flour as needed between each cut

Roll and cut - Roll each piece into a log 25cm/10&quot; long, about 1.25cm / 1/2&quot; wide. Cut into 1.5 cm / 3/5&quot; pieces (Can freeze at this point - Note 4)

Homemade ricotta gnocchi

Cook mushrooms - Melt the butter in a large pan over high heat. Add the onion, garlic and thyme sprigs. Cook for 1 minute. Add mushrooms, salt and pepper. Cook for 5 minutes until the mushrooms is softened.

Sauce - Add the wine and simmer rapidly for 1 to 2 minutes, stirring to scrape the base of the pan, until mostly evaporated. Add the stock/broth and cream, then stir.

Simmer - Bring to a simmer then reduce the heat to medium low and simmer gently for 5 minutes until thickened. (It&#39;s ok if it seems a bit thin, the starch from gnocchi will thicken it quickly, have faith!).

Creamy mushroom sauce

Cook gnocchi - Bring a large pot of water to the boil with 2 teaspoons of salt. Tumble the gnocchi in and cook for around 2 1/2 minutes, or until the gnocchi is floating on the surface for around 30 seconds, no longer (else they overcook!)

Sauce it - Use a spider or large slotted spoon to scoop the gnocchi out of the water and straight into the sauce (excess water drips in the sauce are good!). Turn the heat up to medium and toss gently for 1 minute or until the sauce thickens and coats the gnocchi. If the sauce gets too thick, add a splash of the gnocchi cooking water.

Serve immediately, garnished with freshly grated parmesan and parsley, if desired.

Cook gnocchi &amp; sauce it

The best. Had a class from an
Old Italian Nonna on how to make potato based gnocchi. Never came out the same as hers ( I think Italians always leave out something) . This one was almost as good, but so much easier. Loved it. Will make again and again

Absolutely stunning flavour in the mushroom sauce! I'd drink it just by itself! And then adding the pilloey clouds of devine goodness into the mix just takes it to the next level. As soon as my bathroom scales stop yelling "One at a time please!" I'll be making this recipe again. Another winner Nagi, thank you! 😍

Delicious.  I planned a cook at home date night with my husband.  We had fun and a great meal without spending an arm and a leg!

I've struggled with potato gnocchi in the past, but this was a winner! Loved the sauce (added some semi-cooked bacon while sautéing the mushrooms and a handful of fresh peas from the garden). Looking forward to trying these pillow fluffs with other sauces.

I have made potato gnocchi many times but don't think i will again!  Delicous, easy and no leftovers 🙂

Yum yum yum! Thank you for another amazing recipe. So quick and easy to make. This will be added to our rotation!

Very easy to make and beautifully soft to eat.  Another winner.  Thank you Nagi.

/ 8 ounces

ricotta

(75 grams)

/ 2 tbsp

unsalted butter

thyme

mushrooms

Form disc - Sprinkle a work surface with flour then scrape the dough out onto it. Sprinkle the top lightly with flour then use your hands to give the dough a light knead to bring it into a ball then pat it into a disc about 2.5cm/1' thick. Cut it into 8 wedges, using a knife or dough scraper dusted with flour as needed between each cut

Roll and cut - Roll each piece into a log 25cm/10' long, about 1.25cm / 1/2' wide. Cut into 1.5 cm / 3/5' pieces (Can freeze at this point - Note 4)

This Italian Gnocchi Recipe made with Ricotta are easier and faster to make than Potato Gnocchi. Soft simple and delicious.

Soft Ricotta Gnocchi

parmesan cheese

salt

pepper

all purpose flour

butter

sage leaves

Place the ricotta in a sieve and let drain for approximately 15 minutes.

In a large bowl whisk until creamy and thick the ricotta, egg, parmesan, salt and pepper.

Then add the flour and mix until almost combined, then move to a flat surface and form into a compact soft dough, remove pieces and form into a rope and cut into 3/4 inch  (2 cm) pieces, roll the pieces off a fork to make ridges or leave plain.

In a large pot of boiling salted water cook the gnocchi for approximately 1-2 minutes or until they float to the top. Remove with a slotted spoon and add to the sauce and toss and serve, sprinkle with parmesan cheese before serving. Enjoy!

In a large pan add the butter and sage leaves, cook on medium heat until butter has melted, cook for about 2 minutes. Add the gnocchi and toss and serve.

SAUCE

Easy to make and definitely a crowd pleaser. I will be making again.

This was so easy to make. My ricotta didn't actually drain much, I bought a premium brand and it was quite dense without much water. I did have to four the surface to roll out the dough. I will be making this again!

We call gnocchi with potato gnocchi. We call them made with ricotta cavatelli. Cavatelli are our favorite.

These were delicious! And SO easy!
I wanted to know if they would work in place of potato gnocchi in any dish? 
I make a gnocchi casserole that you stir packet gnocchi into the sauce to cook in there for 5 mins before serving - would these gnocchi hold up to this? Should I boil them first? 
Thanks!

Fantastic recipe, Use double the butter and Lawrys garlic salt in the sauce.
Let the butter brown before adding sage, this gives a beautiful color and better flavor to your dish👌

I made this tonight. I jumped the gun and mixed all of the ingredients with a hand mixer. I think that made the dough extra sticky. I had to do some research on gnocchi and learned that gnocchi needs a gentle hand. This is all means user (me) error. Meaning all me. My dough was so sticky I couldn’t even form it without dough building on my hands with every move I made. I also learned that if I just spooned some out in my floured hands and rolled it in the air to get it started, then place on the counter for further rolling… it worked. My gnocchi seemed to take longer to float to the top ( about 6 minutes). I don’t know why. Knowing now how to make it easier for me, I can’t wait to make it again to master this yummy yummy recipe. I also made your tomato sauce for this and it was delicious. I added Calabrian pepper paste to it and boy oh boy. What a treat!! Thank you for sharing. I will make again!!

Made these for my family tonight. They were so easy and fun to prepare.We had them with butter and sage and extra parmesan - absolutely delicious!

Ricotta Gnocchi are a light and delicate version of this classic Italian dish. The ricotta makes the flavor similar to a cheese ravioli and they pair perfectly with a simple light tomato sauce.

Ricotta Gnocchi

whole milk ricotta cheese ((well drained))

Parmigiano Reggiano cheese,

basil leaves, finely chopped

½ cups all purpose flour

In a large bowl, whisk the eggs until they are light and frothy. Add in the drained ricotta cheese, grated cheese, basil, salt and pepper, and stir well to combine. Add in two cups of the flour and stir until just combined.

Sprinkle some of the remaining flour on your clean countertop and place the dough on top of it. Very gently knead the dough and add only as much remaining flour as needed to make a soft dough that is not sticky.

Cut the dough into quarters and roll one quarter of the dough into a 1-inch log. Cut it into ½-inch pieces. Place the pieces of dough on a lightly floured baking sheet so they do not touch. Repeat with the remaining dough.

When ready to cook, bring a large pot of salted water to boil. Drop half of the gnocchi (a few pieces at a time) into the boiling water so that they don&#39;t stick; stir gently. Simmer the gnocchi for a few minutes until they rise to top. When the gnocchi rise to surface, cook for 30 seconds more then remove the gnocchi from the boiling water with a slotted spoon. Repeat with remaining gnocchi.

Gently toss the gnocchi with your desired sauce and serve immediately.

I love your website from what I can read, but using gray text makes it very difficult for me. At 86 with eyesight less than when I was 26 doesn't allow me to read it as I'd sure like to do. Please put ability to darken text or use regular text. I think other may get more out of it then and spread the word more widely about it's contents.
Thank you in advance,
Bob Sindelar

Very good. They are our favorite. We call these cavatelli.

Ricotta Gnocchi satisfy the craving for gnocchi with very little effort. No need to fuss with potatoes since the star ingredient is ricotta cheese. I finish these by sautéing in bacon butter until they are golden brown at the edges, and love them served with sour cream. You can also toss them with your favorite sauce.Makes about 140 gnocchi for about 8 dinner servings

oz ricotta whole milk

egg egg

Parmesan cheese

salt water)

all-purpose flour (plus more for dusting)

oz bacon

Tbsp butter

Make Dough: In the bowl of a stand mixer (or in a large mixing bowl using a wooden spoon), combine the ricotta, eggs, parmesan, salt, pepper, and nutmeg. Stir until well combined. Add the flour, 1/2 cup at a time, stirring between each addition just until incorporated. Add the last half a cup sparingly (depending on the moisture content of your ricotta, you may need more or less). The dough should be soft and sticky but not wet.

Chill Dough: Dust a dinner plate with flour and turn the dough out onto the plate. Dust the top of the dough with flour to make it easier to handle, then shape it into a disk, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 4 hours (or up to 24 hours - see make-ahead tips below).

Cook the bacon -optional - if sautéing finished gnocchi: in a large skillet, add chopped bacon and sauté until crisp and browned. Use a slotted spoon to remove the bacon to a plate. Stir in and melt the butter, and turn off the heat while you form and cook your gnocchi.

Boil Water: When ready to form and cook, bring a large pot of water to a boil and add salt (it should taste like ocean water).

Shape Gnocchi - Line a rimmed baking sheet with parchment paper and dust with flour, and set aside. Turn the dough out onto a floured surface and divide into 4 pieces. Work with 1 piece of dough at a time and keep the rest covered with plastic wrap. Dust the dough with flour and roll it into a log, about 3/4” thick. Use a knife or bench scraper to cut into 3/4” wide pieces. Transfer gnocchi to the prepared baking sheet. Repeat with the remaining dough.

Cook gnocchi in 3 batches in the salted water over medium heat. Once they float to the top (1-2 minutes), let them cook another 2 minutes, then remove with a slotted spoon and repeat with the next batch. Serve warm with butter or your favorite warm sauce. To finish on a skillet, proceed with the next step.

To Sauté Gnocchi (optional): Transfer the drained gnocchi to an oiled rimmed baking sheet as you cook the batches. Heat the butter and bacon grease until hot, and the butter is foaming. Add the cooked gnocchi to the hot skillet and sauté over medium heat for 2 minutes per side or until golden brown. Using a 12-inch skillet, I was able to fit everything together, but you could divide it into two skillets if needed. Serve garnished with the crispy bacon. I love dipping the sautéed gnocchi in sour cream - so yummy!

Melt in your mouth awesome!!!! It was ahead of the party. Now everybody at the dinner wants your cookbook lol. They figured if I can make something like that with no problem anybody could. It was really good though.

I have made this twice now, and I think it's such a great recipe. Both times I used home made ricotta as I had milk I needed to use up, and now I can turn milk into pasta! Incredible! I have not tried boiling these, only pan frying. Absolutely delightful texture. I find the recipe to be pretty forgiving. I didn't measure out how much ricotta I had, nor did I bother straining it. I just added flour until I got the texture I thought would be good. The first time I made this I let the dough refrigerate overnight and the second time about an hour. I found overnight was easier to work with, but honestly both were easy. Highly recommend giving this a try.

HI Monica here is a trick, put your ricotta in cheese cloth in a stainer and bowl so the ricotta can drain the liquid over night up to two days. You can also blot the ricotta on paper towels if in an hurry. Only get whole milk ricotta avoiding stabilizers. I found one at Fred Meyers there label too.

https://www.youtube.com/watch?v=B20FYYJyhLA

I will teach you how to make soft, fluffy ricotta gnocchi from scratch with simple ingredients and finish them in bacon butter for an easy, comforting dinner.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️
RICOTTA GNOCCHI INGREDIENTS:
▶ 15 oz ricotta whole milk
▶ 1 egg plus 1 egg yolk
▶ 1/2 cup grated Parmesan cheese
▶ 1/2 tsp salt plus more salt to salt water
▶ 1/4 tsp nutmeg
▶ 1/4 tsp freshly cracked black pepper
▶ 1 1/2 cups all-purpose flour plus more for dusting
▶ 4 oz bacon
▶ 3 Tbsp butter

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/ricotta-gnocchi/

📖 ORDER MY COOKBOOK HERE: https://amzlink.to/az0vR1N8PiUPw

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⏱️TIMESTAMPS⏱️
0:00 Intro
Why this gnocchi is easier and lighter
0:30 Mix the Dough
Ingredients + dough texture
1:20 Chill & Prep
Resting the dough, boiling water, bacon prep
2:15 Shape the Gnocchi
Rolling, cutting, tray setup
3:00 Cook the Gnocchi
Boiling until tender
3:30 Sauté & Serve
Crispy bacon butter finish and serving ideas
4:41 Taste Test

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PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #ricottagnocchi #homemadegnocchi

Homemade Ricotta Gnocchi — No Potatoes Needed

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

Lemon Gnocchi

lemon

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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