Baked Ricotta Gnocchi Recipes

BAKED RICOTTA GNOCCHI

Steps:

• Place four paper towels on a large plate and spread the ricotta on the paper towels in an even layer. Place another layer of four paper towels on top of the ricotta. Press down gently to let the excess moisture soak into the paper towels. Transfer the drained ricotta to a medium bowl.
• Add the eggs, parmesan cheese and salt to the bowl with the ricotta.
• Add the flour, 1/2 a cup at a time, stirring with a rubber spatula. Mix until just combined and you form a ball. Do not over knead, otherwise it will be tough. The dough should be sticky. If you need to add more flour, add 1 tbsp at a time.
• Place the dough on a clean floured surface. Cut into 8 equal pieces. Working with one piece of dough at a time, roll and stretch the dough until it forms a long skinny rope, about 1" thick. Cut about 1" wide gnocchi and then transfer to a baking sheet, making sure each gnocchi is covered in flour so they don't stick to each other.
• Preheat oven to 400°F. Bring a large pot of salted water to a boil. Boil the gnocchi until they float, which should be about 3-4 minutes. Drain and toss with some olive oil so they don't stick.
• Transfer gnocchi to a casserole dish and toss with marinara sauce. Top with mozzarella cheese. Cook for 10 minutes and the turn broiler on for 2 minutes to finish browning cheese. Top with some fresh basil and serve immediately.

RICOTTA GNOCCHI

Steps:

• Bring a large pot of salted water to a boil.
• Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl. Add the all-purpose flour in 3 parts, stirring with a rubber spatula.
• Bring the dough together in 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 about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter.
• Cook the gnocchi in the boiling water for 2 minutes. Serve tossed with a bit of the Pancetta Tomato Sauce. Alternatively, you can freeze the uncooked gnocchi for up to 2 weeks.
• Heat a large saute pan over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta from the pan and reserve, leaving the fat behind.
• Add the diced onions to the hot pan and season with salt and pepper. Cook until the onions have softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the crushed tomatoes, cover and bring to a simmer. Cook for 20 minutes, then remove the lid, add the reserved pancetta and cook an additional 10 minutes. Season with additional salt and pepper, stir in the basil and serve.

BAKED GNOCCHI WITH RICOTTA AND MARINARA

Steps:

• Heat broiler, with rack in top position. Divide gnocchi among four 8-ounce shallow baking dishes or place in an 8-inch square baking dish. Season with salt and pepper,then top with dollops of marinara sauce and ricotta cheese. Sprinkle with grated Parmesan and broil until tops are browned in spots and gnocchi are heated through, 3 to 5 minutes, rotating once.

GNUDI (RICOTTA GNOCCHI)

Steps:

• Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Immerse in ice water for several minutes to stop the cooking process. Drain. Squeeze very dry and finely chop.
• Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined.
• Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
• Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.

RICOTTA GNOCCHI

Steps:

• Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
• Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
• Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
• While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
• To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.

POTATO-RICOTTA GNOCCHI

Steps:

• Preheat the oven to 425°F
• Bake the potatoes for an hour until they are crispy on the outside and fluffy on the inside. Cool for a couple hours, remove insides with a spoon, and mash them, using a potato ricer or a fork, until they are very smooth.
• Place the potatoes in a bowl and add the nutmeg, salt, a pinch of pepper, the egg yolk, and the ricotta. Mix together to combine and let rest overnight in the refrigerator, uncovered.
• The next day, spread the semolina flour in an even layer on a baking sheet or tray.
• Then place the potato mixture in the bowl of a stand mixer and, using the paddle attachment, add the flour on low-medium speed. Once the mixture has come together, remove it from the bowl and cut into fist-size balls.
• Roll each ball in the palms of your hands and then form it into a cigar shape. Cut each of these tubes into 1-inch pieces. Place them on the bed of semolina flour and put the tray into the refrigerator for 10-20 minutes to set.
• To cook, drop the gnocchi into salted boiling water. When the first few rise to the top of the pot, remove all the gnocchi with a slotted spoon.