Easy Ricotta Gnocchi Recipes

EASY RICOTTA GNOCCHI

Steps:

• Bring a large pot of salted water to boil. Line a baking sheet with parchment paper and dust with flour.
• Beat the eggs with 1 teaspoon salt and several grinds of pepper in a small bowl. Put the ricotta in a large bowl and whisk in the eggs with a fork until smooth. With a wooden spoon, stir in 1/2 cup of the Parmesan. Stir in 3/4 cup of the flour; the dough should be slightly sticky but hold its shape, if not, add flour a tablespoon at a time, but not more than 1 cup in all.
• Turn the dough onto a floured countertop and knead just to bring it together. Divide the dough into 4 pieces. Roll one piece into a 1-inch-thick log and cut into 3/4-inch-long nuggets. Press the tops lightly with the tines of a fork. Transfer to the prepared baking sheet. Repeat with the remaining dough.
• To finish the gnocchi, melt the butter in a large skillet (use up to 8 tablespoons if you want your pasta saucy).
• Add the gnocchi to the boiling water - you may need to do this in batches. Add 1/2 cup of the pasta cooking water to the butter and let simmer while you cook the gnocchi.
• Once they float, cook until tender, 2 to 3 minutes. Gently remove with a spider or strainer to the skillet with the sauce. Toss the gnocchi to coat in the sauce. Sprinkle with the parsley and remaining 1/2 cup Parmesan. Remove the skillet from the heat and stir gently to combine.

EASY HOMEMADE RICOTTA GNOCCHI

Steps:

• Combine the gnocchi ingredients in a bowl except the flour.
• Use a rubber spatula to mix until the egg is partially mixed into the ricotta. Then add 3/4 cup of flour and mix until just combined so it is a sticky very soft dough, but not like batter. Use the remaining flour, 1 tbsp at a time to get the dough consistency right. I find 3/4 cup is enough. (Note 3)
• Turn it out on a work surface lightly dusted with flour, sprinkle a tiny bit of flour on top then pat it down to a disc about 1"/2.5cm thick. Cut it into 8 pieces.
• Roll a piece into a log about 3/5" / 1.5 cm in diameter and about 10"/25cm long. Repeat with remaining dough.
• Line 4 logs up, then cut them into 3/5" / 1.5cm pieces. Repeat with remaining 4 logs. (Note 4)
• Bring a large pot of water to boil. Tumble the gnocchi in and cook for around 2 1/2 minutes, or until the gnocchi is floating on the surface for around 30 seconds.
• Reserve 1 mug of cooking water. Then drain and add the gnocchi into the frypan with your sauce of choice (you only need one of them, not both). Follow the instructions below.
• Melt the butter in a large fry pan over medium high heat. Let it bubble until it turns brown. Add the salt and pepper. If the gnocchi isn't ready yet, remove from the stove until ready.
• Pour the cooked gnocchi into the fry pan along with 1/2 cup of the reserved cooking water. Gently stir, coating the gnocchi in the melted butter, cooking for 1 minute. This is the step when the butter and starch in the water emulsify so the sauce coats each piece of gnocchi.
• Do a taste test and add more salt if required. Serve immediately.
• Heat the olive oil over medium high heat.
• Add the garlic and onion. Sauce for 3 to 5 minutes until the onion is translucent.
• Add the remaining ingredients and cook for 10 minutes. Do a taste test and adjust saltiness to taste.
• Add the gnocchi and 1/2 cup of the reserved cooking water. Cook for 1 minute, stirring gently. The olive oil and starch in the water will emulsify to thicken the sauce so it clings to the gnocchi better.
• Serve immediately as the gnocchi will start to harden after about 15 minutes as it cools. You can reheat in the microwave to soften.
• Garnish with freshly grated parmesan and parsley, if desired.

RICOTTA GNOCCHI

Steps:

• The day before you make the gnocchi, check the ricotta for wetness: Place about 2 teaspoons ricotta on a dry paper towel, and wait for about 1 minute. There will be a little wet spot under and around the cheese; but if the cheese has made a wide ring of moisture, it is too wet to use. Place it in a fine sieve or in two layers of cheesecloth, and suspend over a deep bowl to drain for 8 to 24 hours in the refrigerator.
• Prepare batter: In a medium bowl, beat ricotta vigorously, then smash a little cheese against the side of a bowl with a rubber spatula. If you can still make out firm curds, press the cheese through a sieve again to break them up. Beat in the eggs, Parmigiano, butter, and salt until light and fluffy.
• Form the gnocchi: Add enough flour to a shallow dish to come 1/2 inch up the sides. Using a tablespoon held at an angle, shallow-scoop out 2 to 3 teaspoons batter. Use your fingertip to push the almond-shaped scoop of batter from the spoon into the bed of flour. Gently coat the gnocchi with flour. The gnocchi may have a few wrinkles, dimples or bumps.
• Cook the gnocchi: Bring a large wide pot of water to a simmer; add salt. Add one gnocchi to test the batter. It will initially sink but will then swell, roll, and rise to the surface. Cook until the gnocchi is just firm, 3 to 5 minutes from the time it floats, depending on the cheese and the size of the gnocchi. If the gnocchi spreads or starts to decompose, the cheese was probably too wet. You can correct this by beating a teaspoon of egg white into the batter. If the batter was very fluffy but the cooked gnocchi seems heavy, beat in about 1 teaspoon beaten egg. Taste the sample gnocchi, and adjust the seasoning with salt. Continue forming the gnocchi, arranging them on parchment paper dusted with flour. Be sure that they are not touching one another. You can cook the gnocchi immediately or you can refrigerate them, uncovered, for about an hour.
• Make the sauce: In a large skillet, melt butter over medium heat. Add sage, and cook until fragrant, about 3 minutes. Add mushrooms, and cook, stirring occasionally, until heated through, about 5 minutes. Season with salt.
• Cook the gnocchi in batches, adjusting the heat to maintain the simmering water. Use a slotted spoon to remove gnocchi from simmering water, and pat dry. Add gnocchi to skillet with mushrooms, swirling pan gently to coat with butter. Serve immediately.

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.