Ricotta Gnocchi

Ricotta Gnocchi Recipe | Vegetarian Italian Dish

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Ricotta gnocchi is a delicious and fluffy alternative to traditional potato gnocchi. Made with ricotta cheese, eggs, and flour, these little dumplings are light and airy, perfect for soaking up your favorite sauce.

History

Ricotta gnocchi has its origins in Italy, where ricotta cheese is a staple in many dishes. The recipe for ricotta gnocchi has been passed down through generations, with each family adding their own twist to the dish.

Ingredients

0.5 lb (227 g) of strained ricotta cheese
1 egg
a pinch of salt
a pinch of pepper
0.5 lb (227 g) of flour

How to prepare

Place ricotta and egg in a large bowl. Season with salt and pepper.
Using a fork, beat the egg and cheese until well combined.
On a flat, smooth work surface (preferably wood), place the flour.
Create a small well in the middle of the flour.
Pour the cheese-egg mixture into the well.
Gradually mix in the flour from the sides of the well using a fork, until the egg mixture is no longer runny.
Bring the sides of the flour mound together using your hands.
Using your fingers and palms, work the mixture together until it becomes smooth and well integrated.
Continue to knead the dough by hand until it is smooth.
If the dough seems too moist, add a little more flour.
Now, take small balls of dough about the size of a nickel.
Take about 10 dough balls at a time and cover the remaining dough with plastic wrap.
Place a dough ball in the palm of one hand and flatten it with the other hand.
Roll out the dough, moving your hands in opposite directions, until it is roughly 3 inches long and about 0.25 inch thick.
Place the rolled dough on a towel.
Repeat the process with the remaining dough, making sure not to overlap the cavatelli.
Allow the pasta to dry for at least 10 minutes.
Sprinkle the pasta with flour to prevent sticking.
Store the pasta in a cool, dry place until ready to use, for up to 24 hours.
To freeze leftover pasta for future use, sprinkle it liberally with flour, place it in a plastic bag, and seal it.

Variations

Add chopped herbs, such as basil or parsley, to the dough for extra flavor.
Mix in grated Parmesan cheese for a cheesy twist.
Swap out the flour for gluten-free flour to make a gluten-free version of the gnocchi.

Notes

Flour them and put on a cookie sheet to initially freeze, then sieve off excess flour before putting in a bag.
Important to cook in small batches. They may be cooked frozen, when the float to the top cook a few seconds more then remove.

Cooking Tips & Tricks

Be sure to strain the ricotta cheese before using it in the recipe to remove any excess moisture.

- Use a light hand when mixing the dough to ensure the gnocchi stays light and fluffy.

- Boil the gnocchi in small batches to prevent them from sticking together.

- Serve the gnocchi immediately after cooking for the best texture.

Serving Suggestions

Ricotta gnocchi pairs well with a variety of sauces, such as marinara, pesto, or brown butter sage sauce. Serve with a side salad or roasted vegetables for a complete meal.

Cooking Techniques

Boil the gnocchi in a large pot of salted water until they float to the surface, then remove with a slotted spoon and serve with your favorite sauce.

Ingredient Substitutions

You can substitute whole milk ricotta for part-skim ricotta if desired. You can also use gluten-free flour for a gluten-free version of the gnocchi.

Make Ahead Tips

You can make the gnocchi dough ahead of time and store it in the refrigerator for up to 24 hours. Alternatively, you can freeze the uncooked gnocchi for future use.

Presentation Ideas

Serve the ricotta gnocchi in a shallow bowl with a drizzle of olive oil and a sprinkle of grated Parmesan cheese on top. Garnish with fresh herbs for a pop of color.

Pairing Recommendations

Ricotta gnocchi pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc. For a non-alcoholic option, try serving with sparkling water with a splash of lemon.

Storage and Reheating Instructions

Store any leftover gnocchi in an airtight container in the refrigerator for up to 3 days. To reheat, simply boil in salted water for a few minutes until heated through.

Nutrition Information

Calories per serving

Each serving of ricotta gnocchi contains approximately 250 calories.

Carbohydrates

Each serving of ricotta gnocchi contains approximately 30 grams of carbohydrates.

Fats

Each serving of ricotta gnocchi contains approximately 8 grams of fat.

Proteins

Each serving of ricotta gnocchi contains approximately 12 grams of protein.

Vitamins and minerals

Ricotta gnocchi is a good source of calcium, vitamin A, and vitamin D.

Alergens

Ricotta gnocchi contains dairy and eggs.

Summary

Ricotta gnocchi is a balanced dish, providing a good mix of carbohydrates, fats, and proteins. It is also a good source of essential vitamins and minerals.

Summary

Ricotta gnocchi is a delicious and versatile dish that is sure to impress your family and friends. With a light and fluffy texture, these little dumplings are perfect for soaking up your favorite sauce. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was a fantastic cook, and I always loved spending time with her, learning new recipes and techniques. On this particular day, as we sipped on our freshly brewed coffee, she suddenly mentioned a dish she had recently discovered: Ricotta Gnocchi.

I was intrigued. Gnocchi made with ricotta instead of potatoes? It sounded delicious and unique, and I knew I had to learn how to make it. Maria smiled warmly at my excitement and began to gather the ingredients for the dish. She explained that the recipe had been passed down to her from her grandmother, who had learned it from a dear friend many years ago.

As we worked together in the kitchen, Maria shared the story of how her grandmother had first tasted Ricotta Gnocchi during a trip to Italy. She had been so impressed by the light and fluffy texture of the dumplings that she had begged her friend for the recipe. And now, generations later, Maria was passing on this culinary treasure to me.

The process of making Ricotta Gnocchi was surprisingly simple, yet required precision and care. We combined fresh ricotta cheese with flour, eggs, and a touch of grated Parmesan cheese, forming a smooth and slightly sticky dough. Maria showed me how to roll the dough into long ropes and then cut them into bite-sized pieces, shaping each gnocchi with a gentle flick of the thumb against the tines of a fork.

As the gnocchi boiled in a pot of salted water, Maria prepared a simple yet flavorful sauce with ripe tomatoes, fragrant basil, and a generous drizzle of olive oil. The tangy sweetness of the tomatoes paired perfectly with the rich and creamy gnocchi, creating a dish that was both comforting and elegant.

When the gnocchi were cooked to perfection, I eagerly took my first bite. The dumplings practically melted in my mouth, their pillowy texture a revelation. The delicate flavors of the ricotta and Parmesan cheese shone through, while the sauce added a bright and fresh note to the dish. I was in awe of the simple beauty and exquisite taste of the Ricotta Gnocchi, and I knew that this recipe would become a cherished part of my culinary repertoire.

After bidding Maria goodbye and thanking her for sharing this wonderful recipe with me, I returned home and made Ricotta Gnocchi for my family. Their eyes lit up with delight as they tasted the dish, and I felt a swell of pride knowing that I had mastered a recipe that had been handed down through generations.

Over the years, I have continued to make Ricotta Gnocchi for special occasions and family gatherings, delighting in the joy it brings to those who taste it. Each time I prepare the dish, I am reminded of the day I learned the recipe from Maria, and I am grateful for the friendship and culinary knowledge that she has shared with me.

As I sit at my kitchen table, penning down this story, the aroma of freshly cooked Ricotta Gnocchi fills the air, transporting me back to that warm summer day with Maria. And as I take a bite of the pillowy dumplings, I feel a deep sense of connection to the past and the generations of women who have lovingly crafted this dish. The recipe for Ricotta Gnocchi is not just a collection of ingredients and instructions; it is a story of friendship, tradition, and the simple joys of good food shared with loved ones. And for that, I am forever grateful.