This recipe for ricotta gnocchi is made with ricotta cheese, giving it a creamy and indulgent texture. Not only is it incredibly tasty, but it’s also surprisingly easy to make. Vegetarian Lasagna Soup is the perfect soup for these delicious pillows of ricotta cheese.
With just a few simple ingredients and a little bit of patience, you’ll be able to create a homemade meal that will impress your friends and family.
Key Takeaways:
- Creamy & Indulgent: Ricotta gnocchi made with whole milk ricotta cheese delivers a rich, creamy texture that’s perfect for pairing with soups or sauces.
- Simple Ingredients: This recipe requires just five basic ingredients—ricotta cheese, mozzarella, flour, egg, and salt—plus optional herbs for added flavor.
- Easy to Make: Follow simple steps to drain ricotta, mix ingredients, form dough, and cook gnocchi for a homemade meal.
- Versatile Options: Serve in lasagna soup, fry in butter or olive oil, or try it with fresh herbs and parmesan cheese.
- Customizable: Add fresh herbs like basil, oregano, sage, or thyme to suit your taste preferences.
- Perfect for Entertaining: Impress friends and family with a delicious homemade dish that’s surprisingly easy to prepare.
What do I need for Ricotta Gnocchi
This is the easiest homemade Ricotta Gnocchi recipe. It is surprisingly simple, with only five ingredients.
- Ricotta Cheese: Use whole milk ricotta cheese; don’t substitute skim milk cheese.
- Mozzarella Cheese: I use freshly grated,
- All Purpose Flour or OO Italian flour
- Egg: you need one whole egg or two egg yolks.
- Salt: I like sea salt.
- Optional fresh minced herbs: basil, oregano, sage, or thyme.
Step by Step Instructions
- Spread the whole milk ricotta cheese out on a paper towel and pat with another paper towel. You want to absorb about 4 ounces of liquid. Don’t worry the cheese won’t stick to the paper towel. If it sticks a bit, scrape it up with a spatula.
- Add the drained ricotta to a medium bowl and add the egg, flour, salt, and mozzarella cheese and optional herbs of your choice.
- Form a soft ball of ricotta gnocchi dough. You may need to add several Tbsp. of flour if the dough is still too soft and sticky to work with.
- Cut off pieces of the dough with a bench knife and roll them into ropes about 1/2 to 2/3 of an inch wide. Cut into 1-inch pieces and shape into gnocchi with a gnocchi board. This is optional and you can cook the little pillow pieces
- Cook the gnocchi in boiling salted water. The gnocchi is cooked when all the pieces have floated to the top of the kettle of boiling water
- Remove the gnocchi from the boiling water. You can use the gnocchi in Lasagna Soup as the cheese in the soup. Fry the gnocchi in a little butter or olive oil. Add some freshly chopped Italian herbs and freshly grated parmesan cheese. You might also like potato gnocchi in Tuscan Sausage and Gnocchi Soup and the Sheet Pan Gnocchi with Snow Peas is amazing. If your feeling adventurous this Blue Potato and Pumpkin Gnocchi is a little scary looking but sooo delicious. Make if for a Halloween spooky meal.
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Frequently Asked Questions
What is ricotta gnocchi made of?
Made from simple, wholesome ingredients, it’s a dish embodying comfort food’s essence. The primary ingredients in ricotta gnocchi are ricotta cheese, which gives the gnocchi its distinctive soft and creamy texture, and flour, which helps bind it all together. Eggs are often added for extra richness, and a sprinkle of salt brings out the flavors beautifully. It’s a testament to the magic of Italian cuisine, where simple ingredients come together to create something truly extraordinary. So why not give it a try? You might just discover your new favorite dish!
Why are my ricotta gnocchi mushy?
It’s a common problem that can be easily fixed. One possible reason could be the moisture content in your ricotta cheese. Ricotta can often be quite wet, and this extra moisture might be making your gnocchi too soft. Try draining your ricotta before use. Another possibility is over-kneading the dough, which causes the gluten to develop and make the gnocchi soft and tough. Remember, gnocchi dough should be handled gently. Practice makes perfect, so keep experimenting until you get the desired texture. It’s all part of the fun of cooking!
What are the 3 types of gnocchi?
Potato Gnocchi, a universally adored variant made from potato, flour, and egg, boasting a soft texture and a subtle taste that pairs well with a variety of sauces. Then there’s the Ricotta Gnocchi, which swaps potato for ricotta cheese. This version is lighter, fluffier and has a hint of cheese in every bite. Finally, we have Semolina Gnocchi (Gnocchi alla Romana). Made from semolina flour, milk, butter and cheese, it’s baked to create a crispy exterior while maintaining a creamy interior.
Is gnocchi healthier than pasta?
Yes, indeed, gnocchi can be a healthier alternative to pasta. Gnocchi, a delightful Italian dumpling, is typically made with potatoes, making it a great source of energy-giving carbohydrates. It also tends to be lower in calories and fat compared to traditional pasta. Not to mention, gnocchi is often served with nutrient-rich sauces or accompaniments, such as vegetables or lean proteins. So, if you’re looking for a delicious and healthier switch from the usual pasta dish, gnocchi could be your perfect choice. Enjoy this little culinary adventure and feel good about its nutritional benefits!
Why is my ricotta sticky?
Ricotta gnocchi can sometimes turn out sticky if the dough is overworked or if there is too much moisture in your ricotta cheese. However, don’t worry! It’s all part of the learning process and getting the texture right might take a couple of tries. Begin by draining your ricotta thoroughly to eliminate excess moisture, and remember to handle the dough gently to avoid developing too much gluten, which can contribute to stickiness. And keep practicing! You’ll soon master the art of making perfect, non-sticky ricotta gnocchi. Happy cooking!
Does ricotta gnocchi have carbs?
Yes, ricotta gnocchi does contain carbs, but it’s important to remember that not all carbs are created equal. The carbohydrates found in ricotta gnocchi are complex carbs, which your body uses for sustained energy. They are a healthy part of your diet when eaten in moderation. So, go ahead and enjoy that delicious plate of ricotta gnocchi without any guilt. It’s a delightful balance of creamy ricotta, hearty carbs and your favorite sauce. After all, balanced eating is all about enjoying a variety of foods!
Best sauce for Ricotta Gnocchi?
The best sauce for Ricotta Gnocchi is arguably a classic marinara. The tangy, sweet, and savory depth of this sauce perfectly complements the creamy and delicate flavor of the ricotta gnocchi. The rich tomato base enhanced with a bouquet of herbs like basil, oregano, and garlic provides an exquisite balance to the mild and milky ricotta. Another great option is a smooth and velvety sage-butter sauce. The nutty and aromatic sage combined with the richness of the butter creates an indulgent sauce that beautifully enhances the gnocchi. So go ahead, give these sauces a try and let your taste buds revel in the delight!
Ricotta Gnocchi
Ingredients
- 1 cup whole milk ricotta cheese
- 1 large egg
- ½ cup grated mozzarella cheese
- ¾ cup all-purpose flour May need up to a cup.
- 1 tsp sea salt
- ¼ cup Fresh Herbs (see notes) optional
Instructions
- Spread the whole milk ricotta cheese out on a paper towel and pat with another paper towel. You want to absorb about 4 ounces of liquid. Don't worry the cheese won't stick to the paper towel. If it sticks a bit simple scrape it up with a spatula.
- Add the drained ricotta to a medium bowl and add the egg, flour, salt, and mozzarella cheese.
- Form a soft ball of ricotta gnocchi dough. You may need to add several Tbsp. of flour if the dough is still too soft and sticky to work with.
- Cut off pieces of the dough and roll them into ropes about 1/2 to 2/3 of an inch wide. Cut into 1-inch pieces and shape into gnocchi with a gnocchi board. This is optional and you can cook the little pillow pieces.
- Cook the gnocchi in boiling salted water. The gnocchi is cooked when all the pieces have floated to the top of the kettle of boiling water.
- Remove the gnocchi from the boiling water. You can use the gnocchi in lasagna soup as the cheese in the soup. Fry the gnocchi in a little butter and add some freshly chopped Italian herbs and freshly grated parmesan cheese.
