Ricotta Gnocchi

Ricotta gnocchi are a delicious basic preparation, a tasty and very easy alternative to Authentic Homemade Gnocchipotato gnocchi. They are prepared in a few minutes by mixing fresh ricotta with flour, eggs, Parmigiano cheese, and a pinch of salt. The dough is very easy to work with right away, and once cooked, ricotta gnocchi are delicious!

RICOTTA GNOCCHI Recipe

Serves 4
Ingredients

  • ricotta 250 gr.=1 cup
  • 00 flour /all purpose/plain flour 150 gr.= 1 cup plus flour for working
  • egg 1
  • grated parmigiano 50 gr.=1/4 cup
  • nutmeg
  • fine salt

Procedure

  • Put the ricotta in a bowl, add parmigiano, flour, egg, nutmeg and salt, and start kneading
  • Work until you get a smooth dough. Then on a floured pastry board, form some cords with the dough and cut them into pieces of about 2 cm/ 1 inch
  • As they are ready, place the gnocchi on a floured surface and give them the characteristic shape, hollowing them out with your finger and at the same time pressing on the prongs of a fork.
  • Cook the gnocchi in plenty of salted water and, as soon as they rise to the surface, lift them with a slotted spoon.
    Seve them with the chosen sauce.
    This time we have chosen a tomato sauce

Tips

Ricotta:
There are at least three different types of ricotta, depending on the milk used: cow’s milk ricotta, sheep’s milk ricotta, and goat’s milk ricotta; and then there are mixed milk ricottas. For ricotta gnocchi, of course, the choice of ricotta is crucial. The most suitable is cow’s milk ricotta, as it has a softer consistency and a delicate flavor that pairs well with various condiments. However, some traditional recipes also use sheep’s milk ricotta for a more pronounced taste. One of the most important technical aspects in preparing ricotta gnocchi is the proper management of moisture. The ricotta must be well-drained to remove excess whey, preventing the dough from being too soft and requiring too much flour, which could make them too hard. Another critical point is the processing of the dough: it must be quick and gentle to avoid the development of the gluten mesh, which would make the gnocchi chewy rather than soft.

Condiments:
Ricotta gnocchi are perfect with all dressings! From the classic tomato sauce, to cheese sauce, to a simple sauté in the pan with butter and sage or pesto.

Gluten free ricotta gnocchi:
It’s possible to realise Gluten Free Ricotta gnocchi replacing flour with a Gluten Free flour

Preserving:
To preserve the gnocchi, we can freeze them. Once ready, when they are raw, we place them on a tray with a little flour and spread them out well with our hands. We cover them with a food bag and take them to the freezer to freeze.

Buon appetito !