Tillie Doyle
Ricotta gnocchi is a quick, easy, and delicious dish that can be made in just 20 to 30 minutes. It is a great alternative to potato gnocchi, requiring fewer dishes and less preparation time. The recipe involves mixing ricotta, flour, eggs, Parmesan cheese, salt, and pepper to form a dough, which is then cut into bite-sized pieces and boiled. The cooked gnocchi can be pan-fried in butter, resulting in a crispy exterior and soft interior. Various sauces can be used, including browned butter, pesto, tomato, and marinara. This dish is perfect for a quick, tasty, and crowd-pleasing meal.
| Characteristics | Values |
|---|---|
| Preparation time | 20-30 minutes |
| Ingredients | Ricotta cheese, flour, Parmesan cheese, salt, pepper, eggs |
| Equipment | Mixing bowl, knife or bench scraper, stockpot, kitchen scale, skillet |
| Cooking method | Pan-fried in butter, boiled in water |
| Serving suggestions | Browned butter sauce, tomato sauce, pesto, salad, garlic bread, olive oil, herbs |
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What You'll Learn
Ricotta gnocchi dough preparation
Ricotta gnocchi is a quick, easy, and delicious dish that can be made in just 20 to 30 minutes. It is faster and easier to make than potato gnocchi and is perfect for beginner cooks. The secret to making ricotta gnocchi is to ensure that the ingredients are as dry as possible before using them.
To prepare the ricotta gnocchi dough, start by draining the ricotta to remove excess moisture. Place the ricotta in a strainer over a bowl and leave it in the refrigerator for at least 30 minutes, or even overnight, depending on its consistency. If you are short on time, you can also drain the ricotta by sandwiching it between paper towels and gently pressing to absorb the moisture.
Once the ricotta is drained, you can start mixing your dough ingredients. In a large mixing bowl, combine the drained ricotta, eggs, and egg yolks. Stir until well incorporated. Then, add in the flour, Parmesan cheese (freshly grated for maximum flavor), salt, and pepper. Mix until everything is combined and a soft dough is formed.
Now, it's time to shape the dough. Transfer the dough to a lightly floured surface and shape it into a round disk. Using a knife or a bench scraper, cut the dough into eight even pie wedges. Take each wedge and gently roll it out into a log shape, approximately 3/4-inch wide. Finally, cut each log into bite-sized pieces, which will become your individual gnocchi.
At this point, your ricotta gnocchi dough is ready to be cooked. Simply boil the gnocchi in salted water for about 1-2 minutes, or until they float to the surface. Drain the cooked gnocchi and toss them with your favorite sauce, such as browned butter, pesto, or tomato sauce. Enjoy your homemade ricotta gnocchi!
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Pan-frying technique
To make pan-fried ricotta gnocchi, you can follow these steps:
Prepare the gnocchi dough
First, mix together ricotta, Romano cheese, egg yolks, salt, and black pepper in a large bowl. Slowly stir in flour until the mixture forms a soft, wet dough. Cover the bowl with plastic wrap and refrigerate for about an hour until the dough is firm.
Shape the gnocchi
Lightly flour a work surface and divide the dough into two equal parts. Shape each part into a 1-inch thick rope and cut the dough crosswise into 3/4-inch pieces. Roll each piece of dough into a small ball, and use a fork to create ridges on one side.
Cook the gnocchi
Bring a pot of salted water to a boil and cook the gnocchi in batches until they float, which should take about 3 minutes. Drain the gnocchi and pat them dry.
Pan-fry the gnocchi
Heat a skillet over medium heat and add olive oil. Place the gnocchi in the skillet and cook until browned on both sides. It is important to let the gnocchi brown well on each side before flipping them over.
Serve
Pan-fried ricotta gnocchi can be served with a variety of sauces, such as browned butter, pesto, or tomato sauce. They can also be topped with herbs, parmesan cheese, salt, and pepper.
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Sauce options
Ricotta gnocchi can be served with a variety of sauces. The classic sauce for gnocchi is a browned butter sauce, which lets the flavour of the gnocchi shine through. To make this sauce, melt butter in a large frypan over medium-high heat until it bubbles and turns brown. Then, add salt and pepper to taste.
If you prefer your pasta saucy, you can opt for a tomato-based sauce. A simple tomato sauce can be made by sautéing garlic and onion in olive oil over medium-high heat for 3-5 minutes, until the onion is translucent. Then, add tinned diced tomatoes and red pepper flakes, and bring to a simmer. After 10 minutes, stir in shredded basil and season with salt and pepper. You can also add cubed mozzarella into the sauce and allow the heat to soften the cheese. This sauce can be made creamy by adding heavy cream, as seen in the tomato blush sauce served with ricotta gnocchi by Milk & Cardamom.
Other sauce options include a brown butter sage sauce, fresh basil pesto, a spicy marinara, or a "mac" and cheese sauce.
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Serving suggestions
Ricotta gnocchi is a versatile dish that can be served in numerous ways. Here are some serving suggestions to get you started:
Sauces
Gnocchi pairs well with various sauces, including tomato sauce, cream sauce, pesto, brown butter sauce, or a spicy marinara. You can also get creative and experiment with other sauces that sound good to you. For a simple option, just toss the gnocchi with some melted butter and a pinch of salt. If you're feeling adventurous, try making a batch of "gnocchi mac and cheese" or a zesty lemon ricotta sauce.
Sides and Accompaniments
Ricotta gnocchi can be served as a main course or a side dish. If serving as a main, consider pairing it with a fresh garden salad tossed with a balsamic or Italian dressing. For a heartier meal, add a side of garlic bread.
Soup
Gnocchi also works great as dumplings in soups. You can add them directly to your soup broth, or cook them separately and then add them to your soup.
Pan-Frying
For a crispy texture, you can pan-fry your ricotta gnocchi. Simply boil the gnocchi first, then fry them in butter or oil until lightly browned. You can also add some sauce to the pan to thicken it and help it cling to the gnocchi.
Freezing
If you have leftover ricotta gnocchi, you can freeze it for later. Spread the gnocchi out on a baking sheet and place it in the freezer. Once frozen, divide the gnocchi into portions and store them in freezer bags for up to a month.
With its delicate texture and versatility, ricotta gnocchi is a great base for a variety of serving options. Whether you prefer a classic tomato sauce, a creative herb mixture, or a simple butter toss, ricotta gnocchi is a delicious and quick option for any meal.
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Storage
Ricotta gnocchi can be stored in the refrigerator or freezer, either before or after cooking. If you plan to cook the gnocchi dough within a day, it can be stored in the fridge. It is recommended to keep the gnocchi separate by placing them on a baking sheet or tray so they don't stick together, and to ensure they are very well covered so they don't absorb any odours from the fridge.
If you want to freeze gnocchi for longer-term storage, it is recommended to freeze them on a tray until they are reasonably hard, and then transfer them to a tub or bag. Gnocchi can be stored in the freezer for up to six weeks.
Leftover cooked gnocchi can be stored in an airtight container in the refrigerator for up to three days. To cook frozen gnocchi, place them directly into boiling water. To prevent the gnocchi from falling apart and turning into mush, it is recommended to cook them in four batches instead of two.
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Frequently asked questions
First, mix ricotta, Romano cheese, egg yolks, salt, and black pepper in a large bowl. Then, slowly stir in flour until the mixture forms a soft, wet dough. Cover the bowl and refrigerate for about an hour until the dough is firm. Next, divide the dough into two equal balls and shape each into a 1-inch-thick rope. Cut the dough crosswise into 3/4-inch pieces. Finally, bring a pot of salted water to a boil and cook the gnocchi in batches until they float, which should take about 3 minutes.
After boiling the gnocchi, drain them, pat them dry, and transfer them to a hot pan with melted butter. Make sure to cook the gnocchi until browned on both sides. You can top the dish with olive oil, parmesan cheese, salt, pepper, and herbs.
After cutting the dough into bite-sized pieces, lightly dust the gnocchi with flour and give them a quick toss so that they are all lightly coated with flour. This will help prevent them from sticking together.
