I had homemade ricotta gnocchi for the first time about a year ago and now I can’t imagine life without these little Italian dumplings. It’s one of my favorite comfort foods and something I love to always have in the freezer on weeknights when I need to come up with a quick and healthy dinner. The ricotta adds a lighter texture and flavor than the more well-known potato gnocchi. Ricotta gnocchi are also great because they take a lot less time to make than potato gnocchi.
I like to refrain from shaping this gnocchi into the traditional ridged shape that most people would recognize because it's one less step, AND it also makes for better pan-fried gnocchi, which is my favorite way to serve ricotta gnocchi. Double bonus! I hope you enjoy these as much as I do.
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Why you'll love this ricotta gnocchi recipe
- One serving of ricotta gnocchi has 259 calories per serving and fits into my weight-loss and weight-maintenance meal plans
- There are only a few simple ingredients required to make this and most are already in your kitchen pantry.
- You don't have to knead or rest this dough at all,
- Although it seems like it would be a lot of work to form all these little dumplings, it is really only 15 minutes of work and you are ready to cook!
- There are so many different sauces and vegetables you could pair ricotta gnocchi with, so you will never get bored.
See recipe card for quantities.
Ingredients
- Whole-milk Ricotta cheese - extra smooth if you can find it
- Egg - use farm fresh eggs if you can
- Whole milk - I like to do full fat everything when it comes to dairy products, that way you can ensure that you are getting quality flavor. Often times when products have their fat stripped out of them they don’t taste as good, so companies start adding other additives to make it taste better.
- “00” flour or all-purpose flour - “00” flour is the preferred flour for making pasta and pizza dough in Italy, but it can be expensive and it is not as commonly found in the everyday pantry, so feel free to use all purpose flour if that’s what you have. The gnocchi will be just as delicious!
- Parmigiano-Reggiano - use the real stuff found in the refrigerator at the grocery store, not the powdered cheese that sits in a container on the shelf
- Unsalted butter, but salted is ok too if that is all you have
- Freshly grated nutmeg or ground nutmeg if that is what you have
- Semolina flour, for dusting only
Tools you will need
- Kitchen scale that measures in grams as well as ounces
- Cheese grater, fine grater
- Zester
- Bench scraper or sharp knife
- High-speed blender or food processor
Instructions
If you have never made ricotta gnocchi, or any pasta dough before, I recommend starting with the hand method rather than the stand mixer method. It is easier to get a sense of the right texture and consistency that the dough should have to make great pasta. If you have done this a few times and are comfortable with using your hands, you can progress to the stand mixer.
For this recipe, start with adding the ricotta cheese, grated Parmigiano-Reggiano cheese, egg, melted belted, and nutmeg into a blender or food processor. You want it to be silky smooth so you end up with gnocchi that melts in your mouth.
Next, pour the flour onto a clean work surface and create a well that is about 6-8 inches wide using a fork. Add the ricotta mixture into the center of the well. Start by using your fingers to slowly incorporate the edges of the flour well into the wet mixture.
Mix the dough with your hands just until it becomes smooth. If the dough is sticky, lightly dust the work surface with more flour. Do not overmix the dough, otherwise, it can become tough.
Line two baking sheets with parchment paper and dust with semolina flour. This will prepare you to have a pace to put the gnocchi as you are making them.
Cut off a ½ inch strip from the ball of dough using the bench scraper. Lightly dust your work surface with semolina flour, making sure not to incorporate too much semolina into the dough. Use your hands to roll the strip of dough into a log about a ½ inch thick. Continue to do this with the remaining dough until it is all shaped into logs.
Using a bench scraper or knife, cut the dough into ½ inch pieces that look like tiny little pillows.
Place the ricotta gnocchi on the baking sheet as you go along, making sure they are not touching, otherwise they will stick together. You can place the baking sheets in the refrigerator, covered in plastic for up to 2 days.
To cook the ricotta gnocchi you can boil them for 2-3 minutes, but I prefer to pan fry them and then pair them with a light sauce or sautéed in a pan with vegetables. But it’s really up to you to experiment and enjoy your creation!
Sauces to pair with ricotta gnocchi
- Acorn squash sauce
- Pesto
- Tomato sauce with red onions and pancetta (Amatriciana)
- Brown butter with sage
- Beef ragu
Storage
Fresh ricotta gnocchi can be stored in the refrigerator for up to 1 day. Ensure they are covered, so that they do not dry out, and that they are not touching each other so that they do not stick together.
The best way to store ricotta gnocchi is in the freezer for up to 2 months. Spread the fresh gnocchi out on a baking sheet so they are not touching each other and allow them to fuller freeze. Once they are frozen you can place them in a freezer bag or airtight container for longer storage. You do not need to thaw these before cooking, just through them in a boiling pot of water.
Top tip
It is important to weigh all the ingredients in grams when you are making any kind of pasta or bread because it is more accurate than using ounces or measuring in cups. This will lead to more consistent results.
FAQ
Ricotta cheese is actually a byproduct created during the production of mozzarella cheese. It is made when milk is heated to a point where the curds and whey separate. Typically, the curds are used to make products like mozzarella and the whey is used to make the ricotta. It can be made using sheep’s, cow’s, goat’s or even buffalo’s milk.
This really depends on what your health goals are. Both gnocchi and wheat pasta are nutrient-dense. However, ricotta gnocchi uses less flour than regular pasta and has fewer carbs. The addition of ricotta cheese adds more protein and fat to your meal. Keep in mind that the method of cooking will also impact the healthiness of the dish, for example, frying in butter is less healthy than boiling in water.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with ricotta gnocchi recipe:
Homemade Ricotta Gnocchi (Gnocchi di ricotta)
Equipment
- Kitchen scale that measures in grams as well as ounces
- Cheese grater, fine grater
- Zester
- Bench scraper or sharp knife
- High-speed blender or food processor
Ingredients
- 480 grams 2 cups whole-milk ricotta
- 1 egg
- 25 g finely grated Parmigiano-Reggiano
- 1 tablespoon melted butter
- 125 grams “00” flour or all-purpose flour
- Few swipes freshly grated nutmeg or pinch of ground nutmeg if that's all you have
- Semolina flour for dusting only
Instructions
- Start by blending the ricotta cheese, Parmigiano-Reggiano, melted butter, egg and nutmeg together in a high speed blender or food processor until smooth.
- Pour the flour onto a clean work surface and use a fork to make a well about 6-8 inches wide.
- Pour the ricotta mixture into the flour well and start to incorporate the flour into the wet mixture.
- Mix the dough with your hands until smooth. Do not overmix or the gnocchi will become tough.
- Cover 2 baking sheets with parchment paper and dust with semolina flour.
- Cut off a 1-inch strip of dough and roll it with your hands into a ½ inch log. Continue to do this with the rest of the dough. Keep the dough covered with a tea towel while you are working so it doesn't get dried out.
- Use the bench scraper or sharpie knife to cut the logs into ½ inch pieces that look like tiny pillows.
- Place each piece on the baking sheets, making sure that they are not touching each other and that they are lightly dusted with semolina flour.
- To cook, boil a salted pot of water and add the gnocchi. Boil until they float to the surface, about 1- 3 minutes. OR pan-fry in some butter for 3-5 minutes or until the gnocchi is slightly golden and crispy on the outside.
- Pair with your sauce of choice.
Notes
- One serving of ricotta gnocchi is measured as ¾ cup
- Do not overwork the dough, otherwise, you will have tough gnocchi
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