Ricotta Gnocchi will amaze you with its fluffy and light texture, and with just how easy it is to make!
Gnocchi is one of the best Italian dishes around and most certainly one of my personal favorites. There’s something about the soft texture of dumpling-style gnocchi that feels like comfort food to me! I used to love getting gnocchi from a local mom-and-pop Italian place down the street, and it was mind-blowing to me once I learned how to make it from the comfort of my own kitchen as well. Once you add in ricotta… well, simply put, I cannot overstate how amazing the texture and taste of ricotta gnocchi is.
Gnocchi (which is pronounced nyo-kee and not g-no-chee, for those who don’t speak Italian!) is a dish that has been evolving since ancient Rome. While the most common form of gnocchi today has potatoes as a staple ingredient, that wasn’t always the case. They were made with grains like semolina, among others, before potatoes were ever brought over from the Americas. So, one could say that adding or switching around ingredients is a part of the long tradition of making gnocchi!
What’s great about this dish is that it’s not hard to make. After you’ve made it once, you’ll have it down, no problem. I understand fully that it sometimes feels like making things like this from scratch can be an overwhelming, daunting task. However, it doesn’t demand an expert. It just needs loving hands! Also, cheese and potatoes.
Gotta ricotta
While the usual star ingredient of a gnocchi dish is potatoes, this recipe switches things up. The star is the ricotta! Ricotta is a very soft, moist cheese with a mild flavor, making it perfect to incorporate into gnocchi that gets covered in a delicious sauce. It adds to the texture, doesn’t compromise flavor, and lets the sauce shine. For the best flavor, make sure that your ricotta is the full-fat version, drain it well, and carefully dab away extra moisture using paper towels.
How do I store leftovers?
Your leftover ricotta gnocchi should be stored in an airtight container in the refrigerator, where it can last for about 3 days. If you’d like it to last longer than that, spread your ricotta gnocchi out on a cookie sheet without them touching to freeze (around 2 hours), then remove and transfer them to a freezer bag or an airtight container once they’re hardened. They’ll keep like this for up to 6 weeks. Once you’re ready to reheat the frozen gnocchi, plop them into boiling salted water for about 3-4 minutes, or until they float to the surface.
Serving suggestions
While this recipe calls for a truly delicious sage butter sauce to fry your gnocchi in, there are plenty of other options you can try! Give Tomato Sauce a try, or even Tomato Sauce For Lasagna if you want to have tomato sauce with extra oomph. You can also borrow the sauce from this Broccoli Alfredo Pasta Recipe, as Alfredo sauce goes wonderfully with most pastas and gnocchi! Lastly, you can try a Homemade Basil Pesto, which I personally find delightful because I love the light texture of the gnocchi with the bright kick of fresh pesto.
Ricotta Gnocchi
Ingredients Â
- 8 ounces ricotta cheese
- 2 large eggs
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups all-purpose flour
- 5 tablespoons unsalted butter
- 6 fresh sage leaves
InstructionsÂ
- Drain the ricotta by placing it in a sieve and letting it sit for about 15-20 minutes.
- Separately, in a large bowl, whisk the drained ricotta until creamy. Add the eggs, Parmesan cheese, salt, and pepper, and mix until combined.
- Gradually add the flour to the ricotta mixture, stirring until a soft dough forms.
- Transfer the dough to a floured surface; divide and form it into 4 ropes. Cut them into 3/4 inch pieces. Optionally, roll each piece on the back of a fork to create ridges.
- Boil the gnocchi in a pot of salted water for about 1-2 minutes or until they float to the surface. Remove with a slotted spoon.
- In a pan, melt the butter over medium heat, add the sage leaves, and cook for about 2 minutes. Add the boiled gnocchi to the pan, toss with the sage butter, and serve immediately.
Leave a Comment