I can’t stop making ricotta gnocchi gnocchiwhen you realize how easy and delicious they are, I don’t think you can stop either! This recipe is a goalkeeper!
The first time making ricotta made me feel like a total rock star! This seems to be one of these recipes Almost too easy. You can’t help asking, “Really?” Honestly, yes, it’s really so simple, not to mention it’s just like our beloved potato gnocchi recipe!
The ricotta grilled the noodles with gno feet, incredibly lightweight, fluffy and almost cloud-like! I really like it! About 20 minutes between you and the most delicious homemade gnocchi. You will make our simple dough, roll it into ropes, and quickly cut it into small squares. Then, you only need 5 minutes to cook! I can’t really wait for you to try this recipe!
Key Ingredients
- flour: You can use general purpose or “00” flour. Many traditional Italian recipes require “00” flour, but don’t emphasize if not. The general effect is very good. If you buy “00” flour and have some leftovers left, I also use it to make homemade pasta and pizza dough.
- Ricotta: This is the star of our recipes, so use the highest quality you can find. Whole milk is a must and we want it to thicken. If your ricotta looks very watery, add it to a fine mesh filter and let it sit for 10 minutes to drain the excess water.
- Egg: One egg helps our doughs gather together, add a little fat and keep them light and fluffy.
- Parmesan: For the best taste, use Parmigiano-Reggiano and grind it yourself. The pre-grained cheese won’t melt, nor will it be that good.
- lemon: This is optional, but I like to add some finely chopped lemon zest to my ricotta dough. If you don’t like it or don’t have lemon, rest assured that gnocchi will still be great without it. As an alternative, you can add chopped fresh herbs (such as basil, dill or parsley).
How to make ricotta gnocchi
I’ve made pasta gnocchi many times! It has become ours Absolutely favorite recipe. Believe me. It’s very easy to make. The ricotta dough gathers together in about 20 minutes!
You whisk the dough ingredients with the spoon and then form a rectangle, cutting the dough into 4 equal (ISH) pieces. Then, use your childhood playing dough skills and roll it into ropes. From there, cut into small cubes. At this point you can cook or freeze (freeze tips in the recipe).
My favorite way to cook ricotta cheese It is to cook them in salted water (like homemade pasta). It only takes 2 to 3 minutes. Then, throw them into the skillet with melted butter, making them a little crunchy around the edges.
You can eat them with some extra cheese or throw them into your favorite sauce. My favorite is my quick marinade, slightly decadent red pasta sauce and basil pesto sauce.
Perfect ricotta
-
Prepare
-
chef
-
All
Easily create restaurant-quality ricotta cheese at home. The dough gathers together in less than 20 minutes, allowing you to cook or freeze immediately for later. Serve the gnocchi plains with olive oil, parmesan cheese and herbs, or raise them with butter shells and light marinade sauce. Please follow the instructions below to do dough, cook and freeze.
Make 4 servings
You will need
3/4 cup (98g) all-purpose flour, and more for baking tray and workbench
1 oz (28 g) Parmigiano-Reggiano cheese, grated, about 1/3 cup, plus serving
2 teaspoons finely chopped lemon peel
1 cup (250g) whole milk ricotta
1 big egg
Salt cooking
2 tablespoons butter, optional cooking
2 cups heated marinade sauce, optional
direction
1Line up a baking tray and dust with 1 to 2 tablespoons of flour and dust.
2Making dough: Mix 3/4 cup flour, 1 ounce of finely ground Parmesan cheese and 2 teaspoons of delicate lemon zest in a large bowl until combined.
3Make the holes in the center of the flour mixture and add 1 cup of ricotta and 1 egg. Stir with a wooden spoon until doughs are together. The dough should be clustered together within 20 to 30 rods of the spoon. Be careful not to overwork the dough to keep gnocchi light when cooked.
4Cut gnocchi: Transfer the dough to a well-curated workbench and pat it together. Form a rectangle and cut into 4 even numbers. If the dough is tacky, add a little flour.
5Gently roll each piece into a 12-inch long rope, about 3/4-inch thick, and add more flour as needed to prevent sticking.
6Cut the rope into 3/4-inch pieces and transfer with flour to the prepared baking tray. Rub the baking tray and gently coat each slice. Cook gnocchi or freeze for later (see freezing tips below).
7Chef gnocchi: Bring a pot of salted water to a boil. Add gnocchi and cook for 2 to 3 minutes, or until gnocchi starts to float to the top. Once the cooking is finished, remove from the water with a slotted spoon.
8If served with butter and marinara sauce, while chili cook, melt 2 tablespoons of butter over medium heat. When the butter is bubbling, add the cooked gnocchi. Cook, shaking the pan occasionally, until the gnocchi turns brown in all directions, about 3 minutes. Stir in warm marinara sauce and top with Parmesan cheese.
Adam and Joanne’s Tips
- Freeze ricotta: Place baking tray and strong baking tray in the refrigerator and freeze for 1 hour, or until individual pieces are hard. Transfer the semi-frozen gnocchi to a transparent freezer-friendly bag. Stay in the refrigerator for up to 3 months. When you are ready to cook, remove it from the refrigerator and use the instructions above to cook from the freezer.
- The recipe was inspired by Michael Symon.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1/4 of the recipe
/
Calories
357
/
Total fat
19 grams
/
Saturated fat
11 grams
/
cholesterol
102mg
/
sodium
218mg
/
carbohydrate
30g
/
Dietary fiber
3G
/
Total sugar
7G
/
protein
16G
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
