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!

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

Ricotta Gnocchi

oz ricotta whole milk

egg egg

Parmesan cheese

salt water)

tsp black pepper

tsp nutmeg

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/

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▶ Rimmed baking sheet: https://amzlink.to/az0WGPlCbrOp3
▶ Giant Pepper Mill: https://amzlink.to/az0PJ2bMrJpB2
▶ 12-inch cast iron skillet: https://amzlink.to/az0lJosijKVTD
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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

💌Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #ricottagnocchi #homemadegnocchi

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