Ricotta Gnocchi

Name: Ricotta Gnocchi
Prep time: 65 min
Total time: 65 min
Yield: 4
Ingredients: Kosher salt; 2 cups ricotta cheese; 1/2 cup grated Parmesan; 1 1/2 tablespoons extra-virgin olive oil; 2 large eggs; 1 1/4 cups all-purpose flour (plus more for dusting); Semolina flour (for dusting); Pancetta Tomato Sauce (recipe follows (for serving)); 6 ounces thick-cut pancetta (about 3 1/4-inch slices) (diced); 1/2 cup diced onions; Kosher salt and freshly ground black pepper; 2 cloves garlic (minced); One 28-ounce can crushed San Marzano tomatoes; 5 fresh basil leaves (cut into chiffonade)

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Ricotta Gnocchi: A Delightful Twist on an Italian Classic

When it comes to Italian cuisine, there are few dishes as beloved as gnocchi. These pillowy dumplings, typically made with potato, have won the hearts of food enthusiasts around the world. But have you ever tried ricotta gnocchi? This delightful twist on the classic recipe offers a lighter, more delicate alternative that will leave you craving more.

What Makes Ricotta Gnocchi Special?

Ricotta gnocchi is a variation of traditional potato gnocchi that swaps out the starchy tuber for creamy ricotta cheese. The result is a lighter, fluffier dumpling that practically melts in your mouth. The ricotta adds a subtle tanginess to the gnocchi, making them a perfect canvas for a variety of sauces and flavors.

Unlike potato gnocchi, which can be quite heavy and dense, ricotta gnocchi are delicate and tender. They have a more delicate texture that is reminiscent of fluffy clouds. This makes them an excellent choice for those who prefer a lighter pasta option or have dietary restrictions that limit their consumption of potatoes.

How to Make Ricotta Gnocchi

Making ricotta gnocchi is surprisingly simple. All you need is some fresh ricotta cheese, flour, eggs, and a pinch of salt. Mix these ingredients together to form a soft dough, then roll it into long ropes and cut them into bite-sized pieces. The gnocchi can be cooked immediately or stored in the refrigerator for later use.

When it comes time to cook the gnocchi, simply drop them into a pot of boiling salted water. They cook up quickly, usually in just a few minutes. You’ll know they’re done when they float to the surface. From there, you can toss them in your favorite sauce, whether it’s a classic tomato sauce, a creamy alfredo, or a rich pesto.

Tips for Perfect Ricotta Gnocchi

To ensure your ricotta gnocchi turn out perfectly every time, here are a few tips to keep in mind:

Use fresh, high-quality ricotta cheese. The better the quality of your cheese, the better the final result.
Don’t overmix the dough. You want to combine the ingredients just until they come together, as overmixing can lead to tough gnocchi.
Be gentle when shaping the gnocchi. Roll the dough lightly to avoid compacting it, which can result in dense dumplings.
Cook the gnocchi in small batches to avoid overcrowding the pot. This will help ensure they cook evenly and don’t stick together.

In Conclusion

Ricotta gnocchi offer a delightful twist on the classic Italian dish. With their light and fluffy texture, they provide a unique alternative to traditional potato gnocchi. Whether you’re a fan of Italian cuisine or simply looking to try something new, ricotta gnocchi are sure to impress.

Frequently Asked Questions

1. Can I use store-bought ricotta cheese for making gnocchi?

Yes, you can use store-bought ricotta cheese for making gnocchi. Just make sure to choose a high-quality brand to ensure the best flavor and texture.

2. Can I freeze ricotta gnocchi?

Yes, you can freeze ricotta gnocchi for later use. After shaping the gnocchi, place them on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer bag or container for long-term storage.

3. Can I use gluten-free flour for making ricotta gnocchi?

Yes, you can use gluten-free flour as a substitute for all-purpose flour in ricotta gnocchi recipes. Just make sure to use a gluten-free flour blend that is suitable for baking.

4. How do I know if the gnocchi dough is too sticky?

If the gnocchi dough is too sticky to work with, you can add a little more flour, a tablespoon at a time, until it reaches the right consistency. Be careful not to add too much flour, as it can make the gnocchi too dense.

5. Can I serve ricotta gnocchi with a butter and sage sauce?

Absolutely! Ricotta gnocchi pairs beautifully with a simple butter and sage sauce. Just melt some butter in a pan, add fresh sage leaves, and cook until the butter is golden and fragrant. Toss the cooked gnocchi in the sauce and serve.

6. Are ricotta gnocchi suitable for vegetarians?

Yes, ricotta gnocchi are suitable for vegetarians as they do not contain any meat or animal products. They make a delicious vegetarian-friendly meal option.

7. Can I add herbs or spices to the gnocchi dough?

Yes, you can add herbs or spices to the gnocchi dough to enhance the flavor. Fresh herbs like basil or parsley work well, as do spices like nutmeg or garlic powder. Experiment with different combinations to find your favorite.

8. What should I serve with ricotta gnocchi?

Ricotta gnocchi can be served with a variety of accompaniments. They pair well with a simple tomato sauce, a creamy mushroom sauce, or even a fresh pesto. Add a side salad or some crusty bread, and you have a complete, satisfying meal.

Ricotta Gnocchi

Prep1 hr 5 min

Total1 hr 5 min

Servings4

Kosher salt
2 cups ricotta cheese
1/2 cup grated Parmesan
1 1/2 tablespoons extra-virgin olive oil
2 large eggs
1 1/4 cups all-purpose flour (plus more for dusting)
Semolina flour (for dusting)
Pancetta Tomato Sauce (recipe follows (, for serving))
6 ounces thick-cut pancetta (about 3 1/4-inch slices) (, diced)
1/2 cup diced onions
Kosher salt and freshly ground black pepper
2 cloves garlic (, minced)
One 28-ounce can crushed San Marzano tomatoes
5 fresh basil leaves (, cut into chiffonade)

– Boil a large pot of water with salt.
– In a large mixing bowl, whisk together ricotta cheese, Parmesan, olive oil, eggs, and 1 teaspoon of salt. Add all-purpose flour in 3 parts, stirring with a rubber spatula.
– Form the dough into a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape with a diameter of about 5/8 inch. Cut the dowel into 5/8-inch pieces. Place the gnocchi on parchment paper dusted with semolina flour to prevent sticking. Repeat this process with the remaining dough.
– Cook the gnocchi in the boiling water for 2 minutes. Serve with Pancetta Tomato Sauce or freeze the uncooked gnocchi for up to 2 weeks.
– Heat a large saut√© pan over medium-high heat. Cook the pancetta until the fat has rendered and it becomes crisp, approximately 5 minutes. Remove the pancetta from the pan and set it aside, leaving the fat in the pan.
– Add diced onions to the hot pan and season with salt and pepper. Cook until the onions have softened, about 5 minutes. Add garlic and cook for an additional minute. Add crushed tomatoes, cover, and bring to a simmer. Cook for 20 minutes, then remove the lid and add the reserved pancetta. Cook for another

Cheese, Gnocchi, main-dish, Meat, Ricotta, Sauce Recipes, Tomato, Vegetable