Recipe: Easy Ricotta Gnocchi
Ingredients
- 16 ounces whole-milk ricotta cheese
- 3/4 to 1 cup all-purpose flour
- 1/2 cup finely grated Parmesan or Pecorino Romano cheese
- 1 large egg
- 1 teaspoon plus 1 tablespoon kosher salt
divided
- 5 tablespoons unsalted butter
- 6 fresh sage leaves
or 2 sprigs fresh rosemary or thyme
- Freshly grated Parmesan cheese
Directions
- 1
Line a strainer with 3 layers of paper coffee filters, paper towels, or cheesecloth. Fit the strainer over a large bowl and place the ricotta in the strainer. Refrigerate and let the cheese drain for at least 1 hour or, even better, overnight. (This can be done several days in advance.)
- 2
Transfer the strained ricotta to a large bowl. Add 3/4 cup of the flour, Parmesan or Pecorino, egg, and 1 teaspoon of the salt, and stir until all the ingredients are incorporated. Cover and refrigerate for 15 minutes.
- 3
Check the dough by rolling a bit in your hand. It should be a bit tacky. If it clings to your fingers like bubble gum, incorporate more flour 1 tablespoon at a time until you reach a tacky, workable consistency. Refrigerate for 15 minutes more.
- 4
Before shaping, bring a large pot of water to a boil. Sprinkle a rimmed baking sheet with flour and set it close to your work space.
- 5
Sprinkle your hands and work surface with a little flour. Break off a tennis-ball sized piece of the dough and roll it into a thick log about 3/4-inch thick.
- 6
Using a bench scraper or sharp knife, cut the log crosswise into 3/4" pieces. You can leave them as little "pillows" or shape them into the traditional grooved gnocchi by rolling them off the back of a fork with your thumb. Transfer this batch to the baking sheet and toss with flour to prevent sticking. Repeat the rolling process with the remaining dough.
- 7
Add the remaining 1 tablespoon of salt to the water and 1/2 of the gnocchi. Gently stir the gnocchi to make sure they don't stick. Once they bob to the surface, let cook for 2 minutes more. Using a slotted spoon and ensuring that they are drained well, transfer the gnocchi to individual shallow bowls. Repeat with cooking the remaining gnocchi.
- 8
Meanwhile, cook the butter with herbs in a large skillet over medium-low heat until golden-brown, about 5 minutes. Remove from the heat and sprinkle lightly with salt. To serve, drizzle the butter over the gnocchi in their individual bowls and serve immediately, garnished with grated Parmesan.
Recipe: Easy Ricotta Gnocchi
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About this Recipe
Craving light, tender gnocchi without the fuss? This Easy Ricotta Gnocchi recipe delivers restaurant-quality pasta right in your home kitchen, perfect for a comforting meal.
Unlike traditional potato gnocchi that can be heavy, ricotta gnocchi is famously delicate and pillowy. The simplicity of using whole-milk ricotta as the base means less kneading and a consistently soft texture, making it far more forgiving for the home cook seeking a truly delicious pasta experience.
Prepare for incredibly tender, melt-in-your-mouth dumplings that are lightly savory from the Parmesan or Pecorino Romano cheese. Each bite offers a delicate chewiness, enhanced by the richness of whole-milk ricotta. The addition of fresh sage and unsalted butter creates a classic, aromatic sauce that perfectly complements the gnocchi's subtle flavors, making every forkful a delight.
Customization & Variations
You can easily adapt this recipe to your pantry or taste. Instead of sage, try using fresh rosemary or thyme for a different herbaceous note in your butter sauce. For a nuttier, sharper flavor, consider using Pecorino Romano cheese instead of Parmesan. You can also experiment with other simple sauces like a fresh tomato sauce or pesto if you prefer.
This elegant yet comforting dish is perfect for a cozy weeknight meal or a sophisticated dinner party. Serve immediately, perhaps with a sprinkle of extra freshly grated Parmesan cheese for a final flourish.