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)

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