Ricotta Gnocchi Recipe
Soft, tender gnocchi that cook in minutes and can be pan-seared for golden edges. Serve with tomato sauce or brown butter for a simple, comforting meal.
Servings: 4 servings
Ingredients
- 12 ounces ricotta cheese about 1½ cups;
- ½ cup grated parmesan cheese plus more for serving
- ¾ to 1 cup all-purpose flour
- 1 large egg
- 1 egg yolk
- Salt and pepper
- Semolina flour for dusting
- 2 cups Garlic basil tomato sauce or use your favorite, Sage Brown Butter is a great choice too
Instructions
- Drain the Ricotta: Line a large plate with three layers of paper towels or a clean kitchen towel. Spread the ricotta over the towels using a rubber spatula. Top with another triple layer of paper towels or another towel and press firmly with your hands to remove excess moisture. Peel off the top layer and discard.
- Place a large bowl on a kitchen scale and zero it. Add the ricotta to the bowl and adjust the amount to 8 ounces or 1 packed cup. Save any excess for another use.
- Add the Parmesan, ¾ cup of flour (start here and add more only if needed), the egg, egg yolk, and a good pinch each of salt and pepper to the bowl. Mix with a rubber spatula until the dough comes together and is sticky but not wet or loose. If it’s still very moist after mixing for a minute, add more flour a tablespoon at a time.
- Lightly flour a work surface. Turn out the dough and dust the top with flour. Flatten into a 4- to 6-inch disk and cut into quarters.
- Working with one quarter of dough at a time, cut it in half and roll each half into a log about 12 inches long and ¾ inch thick. Repeat with the remaining quarters to make 8 logs total.
- Use a bench scraper or knife to cut each log into 8 to 10 gnocchi pieces. Transfer them to a parchment-lined baking sheet dusted with semolina flour (all-purpose flour also works). Shake the pan gently to coat and prevent sticking.
- Optional: To create the classic ridges, take each gnocchi piece and gently roll it down the back of a floured fork. This helps the gnocchi hold onto sauces better. Transfer each shaped piece back to the floured baking sheet.
- Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water, stir gently, and cook until they float and remain at the surface for 30 seconds, about 3 minutes total.
- Optional: After boiling, for extra texture, sauté the gnocchi. Heat a bit of butter or olive oil in a large skillet over medium heat. Add the drained gnocchi in a single layer and cook without stirring for 2–3 minutes per side, or until golden and lightly crisped.
- To serve: Toss the gnocchi in your choice of warm tomato sauce or sage brown butter. Stir gently to coat evenly, then serve immediately, topped with grated Parmesan and freshly ground pepper, if desired.
Notes
Use good ricotta: For the best texture and flavor, choose a high-quality ricotta without added stabilizers, which can make the gnocchi gummy or grainy. Got extra ricotta? Make my whipped ricotta dip.
Draining the ricotta: If your ricotta is very wet, take extra time to drain it well. Moisture content varies by brand, and too much water can make the dough sticky and harder to handle.
Don’t over-flour: Add just enough flour for the dough to hold together. Too much will make the gnocchi dense instead of tender and light.
Test a piece first: If unsure about the dough texture, pinch off a bit of dough and boil one gnocco first. If it holds together and floats nicely, you’re good to go. If it falls apart, mix in a bit more flour.
Use a gentle touch: Overworking the dough can toughen it. Mix and roll just until everything comes together.
Shaping tip: If using a fork for ridges, flour it lightly and press gently. Too much pressure can flatten the gnocchiadapted from.
Serving suggestion: These gnocchi pair well with sauces like brown butter and sage, pesto, or even a simple drizzle of olive oil and lemon zest
Freezing instructions: To freeze uncooked gnocchi, arrange them in a single layer on a baking sheet and freeze until solid, about 30 minutes. Transfer to a zip-top bag and freeze for up to 3 months. Cook directly from frozen, no need to thaw.
Recipe adapted from Serious Eats.
Nutrition
Serving: 1 serving | Calories: 345kcal | Carbohydrates: 28g | Protein: 19g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 309mg | Potassium: 166mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 611IU | Calcium: 303mg | Iron: 2mg
