Gnocchi di Ricotta con Salsa di Rucola: A Step-by-Step Guide

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Gnocchi di Ricotta con Salsa di Rucola

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed: Mixing bowl, fork, potato masher (optional), pot, frying pan, and slotted spoon.

Ingredients

  

• Ingredients
• For the Gnocchi:
• 1 cup ricotta cheese drained
• 1 cup all-purpose flour plus extra for dusting
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• A pinch of nutmeg optional
• For the Arugula Sauce:
• 2 cups fresh arugula
• 1/4 cup olive oil
• 1 clove garlic minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Juice of half a lemon

Instructions

 

• Step-by-Step Instructions
• Making the Gnocchi:
• Prepare the Ricotta: Ensure your ricotta cheese is well-drained to avoid a watery mixture. You can do this by placing it in a fine mesh strainer for about 15 minutes.
• Mix the Dough:
• In a large mixing bowl, combine the drained ricotta, flour, egg, grated Parmesan, salt, and nutmeg (if using).
• Use a fork to mix until a soft dough forms. It should be slightly sticky but manageable. If it’s too sticky, add a bit more flour.
• Shape the Gnocchi:
• Dust a clean surface with flour. Divide the dough into four portions.
• Roll each portion into a long rope, about 1/2 inch thick. Cut the rope into 1-inch pieces.
• Optional: You can roll each piece over the tines of a fork to create grooves, which help the sauce cling to the gnocchi.
• Cook the Gnocchi:
• Bring a large pot of salted water to a gentle boil.
• Carefully drop the gnocchi into the boiling water. They are ready when they float to the surface, which takes about 2-3 minutes.
• Use a slotted spoon to remove them and set aside in a bowl.
• Making the Arugula Sauce:
• Prepare the Sauce:
• In a frying pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
• Add the arugula and sauté until wilted, about 2-3 minutes.
• Stir in the grated Parmesan cheese and lemon juice. Season with salt and pepper to taste.
• Combine:
• Add the cooked gnocchi to the frying pan with the sauce. Toss gently to coat the gnocchi in the sauce and heat through for about 1-2 minutes.
• Variations
• Herbed Gnocchi: Add finely chopped herbs like basil or parsley to the dough for an extra flavor boost.
• Vegan Option: Substitute ricotta with a plant-based ricotta and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
• Gluten-Free Option: Use gluten-free all-purpose flour for a gluten-free version.

If you’ve ever wanted to make gnocchi but felt intimidated, you’re in for a treat. Gnocchi di Ricotta is a light and fluffy version of this classic Italian dish, made with ricotta cheese instead of the more common potato. The addition of a fresh arugula sauce brings a peppery kick that perfectly complements the delicate gnocchi. From my own personal experience, making gnocchi at home can be surprisingly easy and rewarding. Let me show you how I make Gnocchi di Ricotta con Salsa di Rucola.

Notes on What to Expect

You can expect light and fluffy gnocchi with a creamy and vibrant sauce. This dish is quick to prepare and perfect for a weeknight meal or a special occasion. The peppery arugula sauce adds a fresh, zesty flavor that complements the soft gnocchi beautifully.

Recipe Overview

• Cuisine: Italian
• Course: Main Course
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Time to Stand: None
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 400 per serving
• Cost of Ingredients: $10 – $15
• Equipment Needed: Mixing bowl, fork, potato masher (optional), pot, frying pan, and slotted spoon.
• Check out the must-have equipment and ingredients for making a Savory  #Gnocchi di Ricotta con Salsa di Rucola  here.

Ingredients

For the Gnocchi:

• 1 cup ricotta cheese (drained)
• 1 cup all-purpose flour (plus extra for dusting)
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• A pinch of nutmeg (optional)

For the Arugula Sauce:

• 2 cups fresh arugula
• 1/4 cup olive oil
• 1 clove garlic (minced)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Juice of half a lemon
• Check out the must-have equipment and ingredients for making a Savory  #Gnocchi di Ricotta con Salsa di Rucola  here.

Step-by-Step Instructions

Making the Gnocchi:

1. Prepare the Ricotta: Ensure your ricotta cheese is well-drained to avoid a watery mixture. You can do this by placing it in a fine mesh strainer for about 15 minutes.
2. Mix the Dough:
   • In a large mixing bowl, combine the drained ricotta, flour, egg, grated Parmesan, salt, and nutmeg (if using).
   • Use a fork to mix until a soft dough forms. It should be slightly sticky but manageable. If it’s too sticky, add a bit more flour.
3. Shape the Gnocchi:
   • Dust a clean surface with flour. Divide the dough into four portions.
   • Roll each portion into a long rope, about 1/2 inch thick. Cut the rope into 1-inch pieces.
   • Optional: You can roll each piece over the tines of a fork to create grooves, which help the sauce cling to the gnocchi.
4. Cook the Gnocchi:
   • Bring a large pot of salted water to a gentle boil.
   • Carefully drop the gnocchi into the boiling water. They are ready when they float to the surface, which takes about 2-3 minutes.
   • Use a slotted spoon to remove them and set aside in a bowl.

Making the Arugula Sauce:

5. Prepare the Sauce:
   • In a frying pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
   • Add the arugula and sauté until wilted, about 2-3 minutes.
   • Stir in the grated Parmesan cheese and lemon juice. Season with salt and pepper to taste.
6. Combine:
   • Add the cooked gnocchi to the frying pan with the sauce. Toss gently to coat the gnocchi in the sauce and heat through for about 1-2 minutes.

Variations

• Herbed Gnocchi: Add finely chopped herbs like basil or parsley to the dough for an extra flavor boost.
• Vegan Option: Substitute ricotta with a plant-based ricotta and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
• Gluten-Free Option: Use gluten-free all-purpose flour for a gluten-free version.

Tips

• If your dough feels too sticky, sprinkle a little flour on your hands while shaping the gnocchi.
• Always taste your sauce and adjust the seasoning before serving.

Substitutions for Dietary Needs

• Dairy-Free: Use a dairy-free ricotta and nutritional yeast instead of Parmesan.
• Low-Carb: Substitute flour with almond flour for a lower-carb option, but note that the texture may vary.
• Check out the must-have equipment and ingredients for making a Savory  #Gnocchi di Ricotta con Salsa di Rucola  here.

Nutritional Information Per Serving

• Calories: 400
• Protein: 12g
• Carbohydrates: 40g
• Fat: 20g
• Fiber: 2g

Closing

I hope this guide has made making Gnocchi di Ricotta seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below! I love to hear feedback from a real person like you, so please leave your honest comment. Happy cooking!