Hi Bold Bakers! This ricotta gnocchi couldn’t be easier if I tried. It has only four ingredients — six if you count the salt and pepper — comes together in a snap, and the taste and texture are just heavenly. Already have an account? I adapted this recipe from one I saw on Gimmie Some Oven. Ali’s recipes are really reliable, definitely check her out! This gnocchi is a lovely little dumpling and not heavy like you may think. In fact, they’re a lot like the texture of potato gnocchi, light and chewy. Unlike potato gnocchi, though, they’re a lot faster to make. Honestly, it’s faster than cooking dried pasta! Ricotta gnocchi comes out perfectly every time: never mushy, never flavorless. You’re a pro already, trust me! I like to serve mine with some pesto and a nice grating of parm on top, but a good red sauce would be delicious too.
What Is Ricotta Gnocchi?
Unlike traditional gnocchi, which is made with potatoes, this gnocchi is made with whole milk ricotta cheese. It has a lighter texture than the starchy potato variety. You basically mix the ingredients, roll it into a thin log, cut bite-sized pieces, and voila! You’re a professional Italian cuisine chef.
What You Need To Make Ricotta Gnocchi
Measuring Cups and Spoons Paper towels Mixing bowls
How To Make Ricotta Gnocchi
You know those nights when you’re too tired to cook but want something really delicious? Bookmark this recipe. Here is how you make ricotta gnocchi (get all the measurements here):
Gemma’s Pro Chef Tips For Making Ricotta Gnocchi
Take care to handle your dough as little as possible to yield you light gnocchi. Overworking the dough will make your gnocchi tough. Use FULL-fat ricotta for more flavor. Try off some sage leaves in butter and fry the boiled gnocchi in it to create a sage brown butter sauce. If you LOVE truffles as I do, then stir a big spoon of Urbani Truffles into your cooked gnocchi.
How Do I Store Ricotta Gnocchi?
You can keep the raw, cut gnocchi dough in the fridge for up to 36 hours. Cook it off when you want fresh gnocchi!
Make More Pasta!
2-Ingredient Homemade Pasta 3-Ingredient Gluten-Free Pasta 3-Ingredient Whole Wheat 3-Ingredient Homemade Gnocchi
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
