Ricotta Gnocchi
Ingredients
- Semolina flour
), for dusting (or use all purpose
- 1 cup plus 2 tablespoons unbleached all-purpose flour
plus more as needed
- 1 1/4 cup whole milk milk ricotta
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
plus more for serving
- 1 large egg
lightly beaten
- 1/4 teaspoon fine salt
- Pinch of freshly grated nutmeg)
(optional
- Pasta sauce
like ragu, simple tomato sauce, or pesto, for serving
Directions
- 1
Drain the ricotta. This is a good step to do ahead of time, even the day before you plan to make gnocchi. Set a colander in a bowl or plate and line it with cheesecloth or several layers of paper towels. Spoon the ricotta into the cheesecloth and twist the ends over the ricotta to enclose the cheese completely. Place a small plate on top of the cheese and weigh it down with a heavy object. I use a small mortar, but any heavy object like a pot or large canned food will do. Let the ricotta drain for at least an hour, until it is no longer loose or watery. You should end up with 1 cup of dense, well-drained ricotta.
- 2
Make the gnocchi dough. Cover a large, rimmed baking sheet with a clean kitchen towel and dust generously with flour. In a large mixing bowl, combine 1 packed cup of the drained ricotta, Parmigiano, eggs, salt, pepper, and nutmeg, if using. Mix well. Sprinkle about 2/3 cup of the flour over the top and fold it in until it’s quite stiff. Dust your work surface with all purpose flour. Scrape the mixture onto a lightly floured surface and sprinkle a little more flour on top. Knead the dough into a pliable ball, adding flour bit by bit as needed, but not too much. The dough should feel slightly damp but not sticky.
- 3
Roll into ropes. Cut the dough into 4 equal pieces. Remove one piece and cover the rest with a clean kitchen towel. Sprinkle the work surface with a little more flour and roll the piece of dough into a rope about the thickness of a finger. Roll the remaining pieces of dough into ropes. Then cut the ropes crosswise into 3/4-inch pieces. Toss the pieces lightly in flour to prevent them from sticking or clumping together.
- 4
Ridge the gnocchi (optional). Roll each piece of dough down the tines of a floured fork or gnocchi board, using your thumb to propel it, creating a small indentation. When you are done, you should have the groove from your finger on one side and ridges from the fork tines or gnocchi board on the other. Place the gnocchi on the baking sheets as you roll them. You should end up with about 120 gnocchi.
- 5
Rest the gnocchi. Let the gnocchi rest for 30 minutes, uncovered. Then, cover with a clean kitchen towel and cook within 2 hours. (See notes for freezing tips.) This is a good time to ready your pasta sauce!
- 6
Get ready to cook the gnocchi. Bring a large pot of water to a rolling boil and salt it generously. Have a batch of heated sauce at the ready.
- 7
Cook the gnocchi. When the water is at a full boil, gently drop in the gnocchi. Cook in batches if necessary to avoid crowding the pot. In a couple of minutes, even before the water returns to a boil, the gnocchi will start to bob to the surface. Let them cook for about 2 minutes, then taste one; it should be soft and tender but cooked throughout, with no raw flour flavor. If it’s not quite done, let it cook another 1 or 2 minutes, then taste again.
- 8
Serve. Ladle the warm pasta sauce into your serving bowls. Transfer the cooked gnocchi with a skimmer or slotted spoon to the serving bowl and spoon more sauce on top. Toss very gently to coat all the gnocchi. Sprinkle a little Parmigiano on top and serve.
Ricotta Gnocchi
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About this Recipe
Looking for a delightful change from classic pasta? These delicate Ricotta Gnocchi offer a wonderfully light and delicious alternative to traditional potato gnocchi, perfect for brightening any spring menu.
The beauty of this recipe lies in its simplicity and the use of creamy whole milk ricotta, which yields an incredibly tender, pillowy texture. Unlike denser potato versions, these cheese gnocchi are remarkably light and cook up quickly, making them a fantastic choice when you desire something elegant yet unfussy.
Prepare to experience incredibly soft, melt-in-your-mouth gnocchi with a subtle tang from the ricotta and a savory depth from the freshly grated Parmigiano-Reggiano cheese. They possess a delicate chew that pairs beautifully with a variety of sauces, from a rich ragu to a vibrant pesto or a simple tomato sauce. The optional pinch of freshly grated nutmeg adds a warm, aromatic note that subtly enhances the cheese flavors, making each bite even more satisfying. While the total time involved is over two hours, much of that is passive, allowing you to prepare other elements of your meal or simply relax.
Customization & Serving
You can easily double this recipe if you're serving a larger gathering, as it's designed to generously serve six people. For dusting your work surface, while semolina flour is suggested, all-purpose flour works just as well if that's what you have on hand. Feel free to experiment with different pasta sauces to match your mood or the season—a hearty ragu, a bright pesto, or a classic simple tomato sauce are all excellent choices.
These light and delicious Ricotta Gnocchi are an ideal addition to a spring menu, serving as a sophisticated main course or a delicate side. Finish them with a sprinkle of extra freshly grated Parmigiano-Reggiano and your favorite pasta sauce for an unforgettable meal.