Gnocchi Di Ricotta (Ricotta Gnocchi Recipe)
Gnocchi di ricotta (ricotta gnocchi) are delicate Italian dumplings, perfect to serve with so many different sauces. Enjoy these delicious little bites with creamy tomato based sauces, or even pesto sauces!
Ingredients
For the Gnocchi
- 500 grams (1.10 pounds) fresh ricotta cheese, well drained.
- ¾ cup (60 grams, 2.12 ounces) Parmesan cheese, finely grated
- 2 large eggs lightly beaten
- ½ teaspoon salt
- ¾ – 1 cup (115 – 150 grams, 4.05 – 5.30 ounces) all purpose flour (plain flour), plus extra for dusting and rolling
Sauce Serving Suggestion
- 2 tablespoons Extra Virgin olive oil
- 1 small (120 grams, 4.23 ounces) Brown Onion, finely chopped
- 1 teaspoon (1-2 cloves) minced garlic
- 700 ml/grams (23 ounces) tomato passata (tomato paste)
- ¼ cup (60 ml/grams, 2.12 ounces) stock of choice, e.g. vegetable stock, chicken stock, or water
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon sugar
- ¼ cup (30 grams, 1.06 ounces) Parmesan cheese, finely grated
- Salt and Pepper to taste
Instructions
For the Gnocchi
- Lightly dust a baking tray with all purpose flour and set aside. This will be used to put your gnocchi on before cooking.
- Add fresh ricotta cheese to a medium sized bowl and mash with a fork until smooth.
- Next, mix through the Parmesan cheese, lightly beaten eggs, and salt.
- Add about ¾ cup (115 grams, 4.05 ounces) of all purpose flour and combine well. If necessary, add some more flour gradually. You want your gnocchi to form a soft dough that holds together but is slightly sticky.
- Lightly dust your work surface and transfer the dough. Knead gently and form into a ball. Do not over knead your dough. (see note 1).
- Take about ¼ cup (60 grams, 2.12 ounces) of dough and roll the dough into a narrow log (about 1.25 cm, 0.5 inches in diameter) on your lightly floured workbench.
- Using a sharp knife, cut the log into lengths that are about 2.5 cm (1 inch). If needed, lightly coat your knife in flour to prevent it from sticking to the knife.
- Repeat steps 6 and 7 until all the dough has been cut into pieces. Then place gnocchi on lightly dusted baking tray and cover with cling wrap. Place in the fridge until ready to use.
- When you are ready to cook your gnocchi, bring a large saucepan with lightly salted water to a boil. Once at a boil, add the gnocchi. Stir the water gently once and cook for about 1 – 2 minutes or until the gnocchi rise to the surface.
- When the gnocchi are cooked, turn off heat and remove from saucepan with a slotted spoon.
For the Sauce (Optional)
- Heat oil in a medium sized saucepan over low-medium heat. Once hot, cook the onion until soft.
- Add the minced garlic and saute for about 1 minute. Be careful not to burn your garlic.
- Mix through the tomato passata, stock of choice, dried oregano, dried basil, sugar, Parmesan cheese, and salt and pepper to taste. Bring mixture to a simmer and simmer for about 2 to 3 minutes. Turn off heat. Gently mix through gnocchi and serve.
Notes
- To test if your gnocchi dough is the right consistency, bring a small pot of water to the boil. Once at a boil, add a small amount of dough shaped into a ball. If the ball rises to the surface and still holds together you know that your gnocchi dough is the right consistency. If the dough falls apart when cooking, add a bit more flour to the dough.
Nutrition
Serving: 1 serve (including sauce)Calories: 495kcalCarbohydrates: 42gProtein: 29gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 58mgSodium: 1092mgPotassium: 323mgFiber: 1gSugar: 8g
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