Easy Homemade Ricotta Gnocchi (from scratch) – with 2 sauce options Recipe

The worlds’ most straightforward selfmade gnocchi – through the use of ricotta as a substitute of mashed potatoes, you can also make gnocchi from scratch in simply half-hour. The gnocchi is mild and fluffy, like mini pillows of ricotta goodness. Toss ricotta gnocchi in a easy browned butter sauce or a tomato sauce – you select!

Pillowy smooth gnocchi is a factor of magnificence. And whereas these days, we are able to get nice retailer purchased gnocchi, there’s something so satisfying about making it at house.

So what if I advised you that you may make selfmade gnocchi from scratch in half-hour?

Begin to end, together with cooking. With no particular gear required and little or no mess!

This technique I’m sharing in the present day is a ricotta gnocchi. A a lot simpler strategy to make gnocchi than the normal mashed potato technique, ricotta gnocchi is quicker and nearly foolproof.

Anybody could make ricotta gnocchi, even newbie cooks. However, potato gnocchi is a recipe for succesful cooks, requiring a deft hand, a mild contact and a great really feel for dough.

Ricotta gnocchi has each an analogous texture and flavour to conventional potato gnocchi!

Ricotta is the key ingredient for this very easy selfmade gnocchi. I name ricotta gnocchi “Italian quick meals” – as a result of it’s so fast to make!

Right here’s what you want:

• Ricotta

• Parmesan

• Flour

• Eggs

• Salt and pepper

Simply combine them collectively, then use your arms to carry all of it collectively right into a smooth dough.

Roll into ropes then reduce into chew dimension items.

Gnocchi is cooked in the identical means as pasta – in boiling water. Contemporary selfmade gnocchi solely takes a minute or two. You’ll know when gnocchi is cooked as a result of they rise to the floor!

Then simply drain and toss in your sauce of alternative.

The basic sauce for gnocchi is butter sauce. I really like butter sauce as a result of it actually let’s the flavour of gnocchi come via.

However typically, I like my gnocchi to be good and saucy like pastas. On such days, I make a tomato pasta sauce as a substitute.

Each are pretty, so that you select as a result of each sauce choices are supplied! 🙂

Gnocchi freezes brilliantly! Simply freeze the raw gnocchi, then simply cook dinner from frozen. Think about how smug you’ll really feel when you’ve got a stash of selfmade gnocchi in your freezer!

Serve this gnocchi with a contemporary backyard salad tossed with Balsamic Dressing or Italian Dressing. If you wish to go all out, add a facet of Garlic Bread! 

Easy Homemade Ricotta Gnocchi (from scratch) – with 2 sauce options Recipe

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Serves: 3 Prep Time: 20 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 250g / 8oz ricotta , must be full fat (Note 1)
• 3/4 cup (75g) freshly grated parmesan cheese (Note 2)
• 1 large egg (55 – 60g/2oz)
• 1 egg yolk (egg white use ideas here)
• 1/4 tsp cooking salt / kosher salt
• Pinch black pepper
• 3/4 to 1 cup flour (plain/all-purpose), plus more for dusting (Note 3)
• 4 tbsp / 60 g unsalted butter
• 1/4 tsp cooking / kosher salt (omit if using salted butter)
• Black pepper
• 2 tbsp olive oil
• 3 garlic cloves , minced
• 1/2 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)

Instructions

1. Mix – Put all the gnocchi ingredients in a bowl except the flour. Use a rubber spatula or wooden spoon to mix until combined (smear up the wall if needed, to help cream the ricotta).
2. Add flour – Add 3/4 cup of flour and mix until just combined so it is a very sticky dough that will hold its shape in a mound, but is not runny and stir-able like a batter (see video for consistency). Stickier dough = softer gnocchi! Use the remaining flour, 1 tbsp at a time, if needed, but try to stick with 3/4 cup. (Note 3)
3. Logs – Sprinkle a work surface with flour then scrape the dough out onto it. Sprinkle the surface lightly with flour then use your hands to bring the dough into a disc about 2.5cm/1" thick. Cut it into 8 wedges.
4. Roll and cut – Roll each piece into a log 25cm/10" long, about 1.25cm / 1/2" wide. Cut into 1 1/2 cm / 3/5" pieces (I cut 4 logs at a time).(Can freeze at this point – Note 4)
5. Boil – 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.
6. Drain – 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.
7. 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.
8. Add gnocchi – 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.
9. Do a taste test and add more salt if required. Serve immediately.
10. Sauté – Heat the olive oil over medium high heat. Add the garlic and onion. Sauce for 3 to 5 minutes until the onion is translucent. Add the remaining ingredients and cook for 10 minutes. Do a taste test and adjust saltiness to taste.
11. 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.
12. Serve immediately as the gnocchi will start to harden after about 15 minutes as it cools. You can reheat in the microwave to soften.
13. Garnish with freshly grated parmesan and parsley, if desired.

Notes

1. Ricotta – Don’t buy the soft, creamy spreadable type of ricotta – it’s too wet and loose, which will make the dough too sticky. Use regular ricotta that is kind of lumpy when you scoop it up.
Paesanella, which is widely available in NSW, is my favourite mainstream brand. In Victoria, look for That’s Amore.
If your ricotta is soft and creamy (ie spreadable like peanut butter), you’ll need around 450g/15 oz and will need to extract excess liquid by placing it in a paper towel lined colander for an hour, or even overnight. Then measure out 250g/8 oz and proceed with the recipe.
2. Parmesan – You really need to use freshly grated parmesan cheese for this because it is lighter and finer than store bought pre grated parmesan so it dissolves into the gnocchi better.
3. KEY TIP: The less flour you use, the lighter, softer and fluffier your gnocchi will be. But ricotta wetness can vary, so the exact flour amount may vary. See video for dough stickiness (much stickier than you expect!), it will be too sticky to knead like regular dough.
4. Freezing – Freeze in single layers (you can use baking paper to separate layers). Then tumble into an airtight container and freeze until required. Cook from frozen, it will take an extra minute.
5. Recipe adapted from various sources, including Gourmet Traveller, Serious Eats, and SBS (Margaret Fulton recipe).