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Italian Ricotta Gnocchi Recipe, Soft and Pillowy
Ricotta gnocchi are one of the easiest and quickest Italian dumplings you can make at home. Unlike traditional potato gnocchi, they require no boiling potatoes and come together in less than 30 minutes with just a few simple ingredients.Soft, light and delicate, these homemade Italian ricotta gnocchi are perfect with butter and sage, tomato sauce or pesto.
Ingredients
For the Ricotta Gnocchi
- 500 g whole milk ricotta cheese - 2 cups, well drained
- 200 g all-purpose flour - 1⅓ cups, plus more for dusting
- 2 medium eggs
- 110 g grated Parmigiano Reggiano Cheese - 1 cup
- 1 pinch salt
For the Butter and Sage Sauce
- 60 g unsalted butter - (4 tablespoons)
- a few fresh sage leaves
- freshly ground black pepper - to taste
Instructions
- Place the ricotta in a fine mesh strainer and let it drain well before using it. Ricotta that is too wet will require more flour and make the gnocchi heavy instead of soft and pillowy.
- In a large bowl, combine the drained ricotta and the eggs. Mix with a spoon until creamy and smooth.
- Add the grated Parmigiano Reggiano and a pinch of salt. Then gradually add the flour, mixing gently until you get a soft and slightly sticky dough.Do not add too much flour. The dough should remain soft to keep the ricotta gnocchi light and delicate after cooking.
- Transfer the dough to a lightly floured work surface. Knead very briefly, just long enough to form a smooth dough ball.
- Cut off a piece of dough and roll it gently with your hands to form a rope about 2 cm (¾ inch) thick.
- Using a knife or bench scraper, cut the rope into small gnocchi about 2 cm (¾ to 1 inch) wide.
- Lightly dust the ricotta gnocchi with flour as you cut them to prevent sticking. Arrange them on a floured wooden board or kitchen towel while you finish shaping the remaining dough.
- Bring a large pot of salted water to a gentle boil. Shake off the excess flour from the gnocchi and cook them in batches.Avoid stirring too vigorously because ricotta gnocchi are very delicate and may break apart.
- Meanwhile, melt the butter in a large pan with the sage leaves until fragrant and lightly golden.
- As soon as the gnocchi float to the surface, lift them out with a slotted spoon. Transfer the cooked ricotta gnocchi directly to the pan and toss gently to coat.
- Serve the ricotta gnocchi with butter and sage, topped with a generous sprinkling of Parmigiano Reggiano cheese.
Nutrition
Serving: 100gCalories: 420kcalCarbohydrates: 41gProtein: 23gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 110mgSodium: 386mgPotassium: 178mgFiber: 1gSugar: 1gVitamin A: 593IUCalcium: 405mgIron: 3mg
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