ricotta gnocchi recipe

Make dinner the easiest thing you do all week with this comforting dish by Valli Little.

Comforting ricotta gnocchi with pistachio pesto

desiree potatoes, peeled,

ricotta, drained

(150 grams) plain flour

egg, lightly beaten

tbs finely chopped flat-leaf parsley

tbs extra virgin olive oil,

unsalted butter

soft goat’s cheese, sliced

basil, leaves picked

mint, leaves picked

pistachios

garlic clove, chopped

(80 milliliters) extra virgin olive oil

lemon

tbs finely grated parmesan

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

Soft Ricotta Gnocchi

ricotta

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!

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