How to make Ricotta Gnocchi
Ricotta Gnocchi Recipe
Ready to make fluffy, light, delicious miniature pillows? Like the melt-in-your-mouth kind of goodness? Ricotta gnocchi is a game changer and you will never look at potato gnocchi again. Here is the recipe for the perfect ricotta gnocchi.
Ingredients (for 2 hungry mouths)
500 gr ricotta cheese (good quality)
280 gr all-purpose flour
400 gr grated pecorino cheese
1 tbs nutmeg
First thing to do is to remove the excess moisture from the ricotta. There are 2 different techniques to do this:
1. Place the ricotta in a sieve to let the water out, for about 30 minutes to 1 hour.
2. Wrap the ricotta in paper towels to absorb the liquid.
Both work well, it all depends on how much time you have.
Place the ricotta cheese in a large bowl and start mixing it into a soft cream.
Add the eggs, the pecorino cheese, salt, pepper and sprinkle with the grated nutmeg. The nutmeg will give it a an unexpected twist.
Whisk well and then gradually add in the sifted flour, a bit at the time, until the dough comes together.
How to make the gnocchi shape
Now dump the mixture on a lightly floured surface and gently work with your fingers until the dough no longer sticks to your hands. Don’t add too much flour, just the right amount to make the dough non-sticky. Too much flour will make heavy gnocchi. Do not knead for a long time.
Let the dough rest for about 15 minutes, covering it with a cloth.
Divide the dough in quarters, then with the fingers of both hands, roll it out into a log about a finger thick (about 2/3 cm). If you want your gnocchi to be thicker, it’s up to you!
Tip: Roll from the centre out!
Take a knife or bench scraper and cut into individual gnocchi. If you have a wooden gnocchi grooves maker, then go ahead and take it out! If not, roll each piece off the back of the fork. This will create those imprints that will grab a hold of the sauce!
Place the gnocchi on a lightly floured baking sheet. Use immediately or place in the refrigerator until needed.
To cook the gnocchi, bring a large pasta pot filled with salted water to a boil. Once the water is boiling gently drop the gnocchi in. Gently stir to prevent the gnocchi from sticking together. Let them cook until they float to the surface (which might take about a minute or two).
Carefully remove with a stainer to place in a large bowl. Start adding the sauce as you wait for the others to float. Then just enjoy!
Our love for Roman food is such that we have created a Homemade Gnocchi: Market, Cooking Class & Lunch. You will learn to make ricotta gnocchi, potato gnocchi and semolina gnocchi from scratch! How cool is that?