Ricotta gnocchi are some of the simplest to make, requiring only a quality ricotta cheese. Try a simple brown butter or truffle oil sauce to accompany them.
Probably the most ubiquitous form of pasta we find on our cycling and ski adventures in Northern Italy is gnocchi. Well, it is likely the predecessor of pasta – originally dumplings formed from flour and water, poached in water. These small dumplings, the name gnocchi probably coming from the Italian word for knuckle, nocca, date as early as the Roman empire. Recipes for gnocchi incorporating cheese, flour, and eggs appear as far back as the cookbooks of the thirteenth century. The original flour and water mixture for gnocchi is still used today in many regional recipes in Italy, where they take different names and shapes, and are now considered pasta – from orecchiette from Apulia to Sardinia’s malloreddus.
s the years passed, gnocchi evolved to include a myriad of possible ingredients, incorporating whatever leftovers were on hand. The result is a wonderful variety of regional variations. Among the options, you can find gnocchi based on stale bread, ricotta and other cheeses, semolina, buckwheat, spinach, meats like speck and even spleen. Potato gnocchi are the ones we see most frequently on our Veneto tours, but these didn’t appear in Italy until potatoes were introduced in the 1600s. 
My latest favorite flavor is ricotta gnocchi. These are some of the simplest gnocchi to prepare, requiring only a good quality ricotta cheese. But there are still the same basics principles to producing a light dumpling rather than a heavy lead one, so a bit of care is needed. But the steps are simple, and the result wonderful.
The secrets: use as little flour as possible, handle as little as possible.
To start, use the best quality ricotta cheese you can find. But I have made perfectly acceptable ricotta gnocchi from grocery store ricotta. Spoon it out of the container into either cheesecloth or a strainer, and hang over a bowl to drain for about 4 hours before using. You can even do this the day before, and leave it draining in your refrigerator. This will eliminate as much liquid as possible from the ricotta. Less liquid means less flour.
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Gnocchi di Ricotta
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Omnivore
Description
Simple ricotta gnocchi are surprisingly easy to make. Brown butter or truffle oil makes a perfect sauce.
Ingredients
- 1.5 lbs (680 g) ricotta
- 2 large eggs
- 1.5 cups (355 ml) grated grana cheese
- 1 cup (237 ml) all-purpose flour
- Kosher salt
- freshly ground pepper
Instructions
- In a large bowl, beat the ricotta vigorously with a whisk. Press any firm curds through a strainer.
- Add the eggs and grated cheese and whisk until fluffy.
- Add the flour and whisk until just combined.
- Season with salt and pepper.
- Place a layer of flour in a pie plate or other shallow dish.
- Dust a sheet pan with flour.
- Dust your hands with flour.
- Scoop about 1 tablespoon of the ricotta mixture and place it in the pie plate on top of the flour.
- Turn the ricotta ball until coated with flour, then shape it into an oblong dumpling.
- Place the gnocchi on the sheet pan.
- Test a gnocchi in simmering water to ensure it holds together; add more flour if necessary.
- Repeat until all the ricotta mixture is used, shaping 4 gnocchi at a time and ensuring they are not touching on the sheet pan.
- Refrigerate the sheet pan of gnocchi.
- Bring a large pot of water to a boil over high heat.
- Add a liberal amount of salt and reduce heat to a simmer.
- Prepare your sauce in a large sauté pan.
- Remove the gnocchi from the refrigerator.
- Transfer about a quarter of the gnocchi to the boiling water; cook in batches.
- Scoop the gnocchi out as they float to the top and transfer them to the sauté pan with the sauce.
- Serve immediately.
Notes
- For a richer flavor, use whole milk ricotta cheese.
- If the dough is too sticky, add more flour, 1 tablespoon at a time.
- Freeze uncooked gnocchi on a baking sheet before transferring to a freezer bag for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 15
- Cholesterol: 100
Frequently Asked Questions
What type of ricotta cheese should I use for gnocchi di ricotta?
It’s best to use high-quality, fresh ricotta cheese for the best texture and flavor in your gnocchi.
Can I use a different sauce instead of brown butter or truffle oil for the gnocchi?
Yes, you can experiment with other sauces like marinara or pesto, but brown butter enhances the delicate flavor of the ricotta.
How do I know when the gnocchi are cooked properly?
The gnocchi are cooked when they float to the surface of the boiling water, usually taking about 2-3 minutes.
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