Gnocchi di Ricotta Recipe Guide

Gnocchi di Ricotta, or ricotta gnocchi, is a delightful Italian dish that’s light, fluffy, and incredibly versatile. Unlike traditional potato gnocchi, these are made with ricotta cheese, making them a wonderful option for those looking for something a bit different. From my own personal experience, this dish is not only simple to make, but it also captures the essence of Italian comfort food. Plus, it’s a fantastic way to impress your family and friends without spending all day in the kitchen. Let me show you how I make this delicious dish.

Notes on What to Expect

Gnocchi di Ricotta should be soft and pillowy, almost like little clouds. They pair perfectly with many sauces, making them a versatile dish for any occasion. Expect a rich, creamy texture from the ricotta, and enjoy the delightful flavors that come from the simple ingredients.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Time to Stand: 10 minutes
• Total Time: 30 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 250 per serving
• Cost of Ingredients: $8-$12 (varies by location)
• Cuisine: Italian
• Course: Main Dish
• Equipment Needed:
  • Large mixing bowl
  • Fork or potato masher
  • Wooden spoon
  • Rolling pin
  • Knife or pastry cutter
  • Pot for boiling water
  • Slotted spoon
  • Baking sheet (optional, for resting the gnocchi)
  • Check out the must-have equipment and ingredients for making a Savory  #Gnocchi di Ricotta  here.

Ingredients

• 1 cup ricotta cheese (drained if watery)
• 1 cup all-purpose flour (plus extra for dusting)
• 1 large egg
• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• Pinch of nutmeg (optional)
• Fresh herbs for garnish (like basil or parsley, optional)
• Check out the must-have equipment and ingredients for making a Savory  #Gnocchi di Ricotta  here.

Method

Step 1: Prepare the Dough

1. Combine Ingredients: In a large mixing bowl, combine the ricotta cheese, egg, grated Parmesan cheese, salt, and nutmeg (if using). Mix well until smooth.
2. Add Flour: Gradually add the flour, starting with half a cup, and mix with a wooden spoon or fork until a soft dough forms. The dough should be slightly sticky but manageable. If it’s too sticky, add more flour, a tablespoon at a time.

Step 2: Shape the Gnocchi

3. Knead the Dough: Lightly flour a clean surface and transfer the dough onto it. Knead gently for about 1 minute, just until the dough holds together without being too sticky.
4. Roll the Dough: Divide the dough into 4 equal parts. Roll each part into a long rope, about ½ inch thick. Use flour as needed to prevent sticking.
5. Cut the Gnocchi: Using a knife or pastry cutter, cut the ropes into 1-inch pieces. To create the classic gnocchi shape, you can press each piece with a fork to create ridges, which help hold the sauce later.

Step 3: Cook the Gnocchi

6. Boil Water: Bring a large pot of salted water to a boil.
7. Cook the Gnocchi: Gently drop the gnocchi into the boiling water in batches, being careful not to overcrowd the pot. When they float to the surface (about 2-3 minutes), they’re done! Use a slotted spoon to remove them and transfer to a plate.
8. Rest the Gnocchi: Allow the gnocchi to stand for about 5-10 minutes to firm up slightly before serving.

Step 4: Serve

9. Serve with Sauce: You can enjoy gnocchi with a variety of sauces—marinara, sage butter, or a light cream sauce work beautifully. Garnish with fresh herbs if desired.

Variations

• Herbed Ricotta Gnocchi: Mix fresh herbs like basil, thyme, or spinach into the ricotta for added flavor.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend or almond flour.
• Vegan Option: Replace ricotta with silken tofu and the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
• Check out the must-have equipment and ingredients for making a Savory  #Gnocchi di Ricotta  here.

Tips

• Draining Ricotta: If your ricotta is very watery, drain it in a cheesecloth for a few hours or overnight to avoid a soggy dough.
• Testing the Dough: Cook a small piece of gnocchi to test the texture before shaping the entire batch. If it falls apart, add more flour.
• Storing: You can freeze uncooked gnocchi. Place them on a baking sheet to freeze individually, then transfer to a freezer bag.

Nutritional Information Per Serving

• Calories: 250
• Protein: 10g
• Carbohydrates: 30g
• Fat: 10g
• Fiber: 1g

Closing Thoughts

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