Pasta - Ricotta Gnocchi Recipe

Author: Margaret Muhlbauer  

These delicate, fluffy gnocchi are much easier and quicker than traditional potato gnocchi, and best made with good-quality fresh ricotta. The gnocchi is light and fluffy, just like potato gnocchi.

Easy Homemade Ricotta Gnocchi

Easy Homemade Ricotta Gnocchi
Using ricotta, you can make homemade gnocchi from scratch in less than 30 minutes. It's real Italian food - fast! The gnocchi is light and fluffy, just like potato gnocchi. I've provided two sauces because I can't decide which is better so choose which one you prefer! The browned butter lets the flavour of the gnocchi shine through. But you can't be too generous with butter and I like my pasta saucy, so I've provided a classic tomato sauce too.
Provided by: Nagi | RecipeTin Eats
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 3 servings
Cuisine: Italian
Number of ingredients: 19
  • 8 oz / 250g ricotta - ordinary supermarket ricotta (, not expensive fresh Italian ricotta (Note 1))
  • 3/4 cup / 75 g freshly grated parmesan cheese ((Note 2))
  • 3/4 to 1 cup / 112 - 150g plain flour (, plus more for dusting (Note 3))
  • 1 egg
  • 1 egg yolk
  • 1/4 tsp salt
  • Black pepper
  • 4 tbsp / 60 g unsalted butter
  • 1/4 tsp salt ((or omit if using salted butter))
  • Black pepper
  • 2 tbsp olive oil
  • 3 garlic cloves (, minced)
  • 1/2 brown onion (, finely diced)
  • 28 oz / 800 g canned crushed tomatoes
  • 1 tbsp mixed dried Italian herbs ((or any combination of dried parsley, basil, oregano and thyme))
  • 1 tsp salt
  • Black pepper
  • Freshly grated parmesan
  • Fresh parsley (, finely chopped (optional))
How to cook:
  1. Gnocchi
  2. Combine the gnocchi ingredients in a bowl except the flour.
  3. Use a rubber spatula to mix until the egg is partially mixed into the ricotta. Then add 3/4 cup of flour and mix until just combined so it is a sticky very soft dough, but not like batter. Use the remaining flour, 1 tbsp at a time to get the dough consistency right. I find 3/4 cup is enough. (Note 3)
  4. Turn it out on a work surface lightly dusted with flour, sprinkle a tiny bit of flour on top then pat it down to a disc about 1"/2.5cm thick. Cut it into 8 pieces.
  5. Roll a piece into a log about 3/5" / 1.5 cm in diameter and about 10"/25cm long. Repeat with remaining dough.
  6. Line 4 logs up, then cut them into 3/5" / 1.5cm pieces. Repeat with remaining 4 logs. (Note 4)
  7. Bring a large pot of water to boil. 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.
  8. Reserve 1 mug of cooking water. Then drain and add the gnocchi into the frypan with your sauce of choice (you only need one of them, not both). Follow the instructions below.
  9. Browned Butter Sauce
  10. Melt the butter in a large fry pan over medium high heat. Let it bubble until it turns brown. Add the salt and pepper. If the gnocchi isn't ready yet, remove from the stove until ready.
  11. Pour the cooked gnocchi into the fry pan along with 1/2 cup of the reserved cooking water. Gently stir, coating the gnocchi in the melted butter, cooking for 1 minute. This is the step when the butter and starch in the water emulsify so the sauce coats each piece of gnocchi.
  12. Do a taste test and add more salt if required. Serve immediately.
  13. Tomato Sauce
  14. Heat the olive oil over medium high heat.
  15. Add the garlic and onion. Sauce for 3 to 5 minutes until the onion is translucent.
  16. Add the remaining ingredients and cook for 10 minutes. Do a taste test and adjust saltiness to taste.
  17. Add the gnocchi and 1/2 cup of the reserved cooking water. Cook for 1 minute, stirring gently. The olive oil and starch in the water will emulsify to thicken the sauce so it clings to the gnocchi better.
  18. To Serve
  19. Serve immediately as the gnocchi will start to harden after about 15 minutes as it cools. You can reheat in the microwave to soften.
  20. Garnish with freshly grated parmesan and parsley, if desired.
Notes: How To Make Gnocchi, Gennaro’s back with love and passions Food Tubers! Showing you how to make gnocchi in a beautifully thick squash sauce infused with chilli and rosemary - the

How To Make Gnocchi

Gennaro’s back with love and passions Food Tubers! Showing you how to make gnocchi in a beautifully thick squash sauce infused with chilli and rosemary - the

Ricotta Gnocchi Recipe

Ricotta Gnocchi Recipe
This Italian Gnocchi Recipe made with Ricotta are easier and faster to make than Potato Gnocchi. And I must admit tastier too.
Provided by: Rosemary Molloy
Total time: 22 minutes
Cook time: 2 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 8
  • 1 cup ricotta ((250 grams))
  • 1 large egg
  • 1/2 cup freshly grated parmesan cheese ((50 grams))
  • 2-3 pinches salt
  • 2 dashes pepper
  • 1 cup all purpose flour ((125 grams))
  • 1/4 cup butter ((52.5 grams))
  • 6-7 leaves sage leaves
  • Calories: 398 kcal
  • Carbohydrate: 27 g
  • Protein: 17 g
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Cholesterol: 126 mg
  • Sodium: 559 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Serving Size: 1 serving
How to cook:
  1. Place the ricotta in a sieve and let drain for approximately 15 minutes.
  2. In a large bowl whisk until creamy and thick the ricotta, egg, parmesan, salt and pepper.
  3. 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.
  4. In a large pot of boiling salted water cook the gnocchi for approximately 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!
  5. SAUCE
  6. 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.
Notes: Soft Ricotta Gnocchi Recipe, In a large bowl whisk until creamy the ricotta, egg, parmesan cheese and salt. Add the flour and mix until almost combined. Move the mixture onto a …

Ricotta gnocchi

Ricotta gnocchi
These delicate, fluffy gnocchi are much easier and quicker than traditional potato gnocchi, and best made with good-quality fresh ricotta. When I'm short on time, this ricotta gnocchi is perfect. They're delicate, soft pillows that melt in your mouth and are unbelievably easy to make. A simple sauce from three ingredients and dinner's done.
Provided by: Caroline Velik
Total time: 30 minutes
Yields: 4 servings
Number of ingredients: 9
  • 500g fresh ricotta
  • 2/3 cup grated parmesan cheese, plus a little extra to serve
  • 2 large eggs, beaten
  • 1 tsp salt
  • 1 cup plain flour, plus extra if required
  • 1 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 2 punnets cherry tomatoes, quartered
  • 1/2 cup basil leaves, torn
How to cook:
  1. Place ricotta in a fine sieve over a bowl for 30 minutes to drain off any excess liquid. Place drained ricotta in a bowl with grated cheese, eggs and salt. Add flour and mix to form a dough. Add a little extra flour if the dough is too sticky and wet. Be careful not to overwork.
  2. Divide dough into quarters and gently roll into two-centimetre-diameter logs on a lightly floured surface. Cut into two-centimetre pieces and gently place on a lightly floured tray. Press down with back of a fork to make indents in each gnocchi. Continue with remaining dough.
  3. To make the sauce, heat oil, add garlic and cook for a few minutes over medium heat. Add tomatoes and basil, cook until hot, then reduce to low and simmer for eight minutes.
  4. To cook gnocchi, drop into a saucepan of simmering, lightly salted water and remove as soon as they float to the top, after one or two minutes. Place in a warmed bowl, top with some tomato sauce and gently mix. Serve with a little extra parmesan.
Notes: Gnocchi Recipes From Scratch, Whisk together egg, ricotta, and salt in a small bowl and then pour into the well in the potatoes. Aug 10, 2018 · bake potatoes until cooked. It’s a …

20-Minute Ricotta Gnocchi

20-Minute Ricotta Gnocchi
The easiest homemade gnocchi recipe -- made with just 4 main ingredients in 20 minutes (no potatoes required!), and just as light and delicious as ever!
Provided by: Ali
Total time: 20 minutes
Cook time: 1 minutes
Prep time: 19 minutes
Yields: 3 servings
Number of ingredients: 6
  • 1 1/2 cups (one 15-ounce container) whole milk ricotta cheese
  • 3 egg yolks
  • 1 cup (about 4 ounces) ‘00’ flour or all-purpose flour*
  • 3/4 cup (about 1 ounce) freshly-grated Parmesan
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly-cracked black pepper
How to cook:
  1. Prep the water:
  2. Bring a large stockpot of generously-salted water to a boil over high heat.
  3. Drain the ricotta:
  4. While your water is heating, place 3-4 paper towels on a large plate and spread the ricotta on the paper towels in an even layer. Place another layer of 3-4 paper towels on top of the ricotta. Then press down gently to let the excess moisture soak into the paper towels, trying to soak up as much of the excess liquid as possible. Transfer the ricotta to a large mixing bowl. (If it sticks to the paper towels, just use a rubber spatula to scrape it off.) The drained ricotta should now weigh about 12 ounces.
  5. Mix your dough ingredients.
  6. Add the egg yolks to the ricotta and stir briefly to combine. Add in the flour, Parmesan, salt and pepper, and stir until evenly combined. Avoid over-mixing. The dough will be a bit moist and maybe a bit sticky, but it should be holding together well. If it feels too wet, just add in another few tablespoons of flour.
  7. Roll out and cut the dough.
  8. Shape the dough into a round disk with your hands, then transfer it to a lightly-floured cutting board and sprinkle the dough with lightly with flour. Using a knife or a bench scraper, cut the dough into eight even pie wedges. Using your hands, gently roll out each wedge out into an even log, approximately 3/4-inch wide. Cut each log into individual bite-sized little gnocchi squares. Lightly dust the gnocchi with flour once more and give them a quick toss so that they are all lightly coated with flour. (This will help prevent them from sticking together.)
  9. Boil the gnocchi.
  10. Carefully transfer the gnocchi to the boiling water to cook. Then once they float — usually after 30 seconds or so — drain the gnocchi.
  11. Serve.
  12. Serve immediately, tossed with your favorite sauce and whatever other ingredients sound good!
Notes: Ricotta gnocchi jamie oliver, My light and fluffy no eggs gnocchi comes with a sweet tomato sauce and bombs of punchy homemade pesto. JAMIE OLIVER IS BACK WITH OVER 100 …
Write a comment: