How to make homemade ricotta gnocchi

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Today I tried making ricotta gnocchi for the first time. For some reason, I rarely make gnocchi at all, and I thought this could be a fun way to start again.

It was a very easy recipe (although some of the dumplings came out a little too big) and it tasted really good. 

Here’s what I did.

What you need

the ingredients for this ricotta gnocchi recipe on a table: ricotta, flour, an egg, parmesan cheese, nutmeg, and some date tomatoes for the dressing

You don’t need much to make some good ricotta gnocchi. The ingredients are:

  • ricotta, of course;
  • eggs;
  • all-purpose flour;
  • grated parmesan cheese;
  • a pinch of salt;
  • nutmeg powder.

… and, naturally, some salted water to cook the gnocchi.

For the dressing, I simply sauteed some date tomatoes with olive oil in a saucepan, and added some parmesan flakes.

Here’s what you have to do.

Method

Step 1: Put the ricotta cheese in a bowl and mix it with a fork to soften it. After that add the parmesan, egg, salt and nutmeg. Mix well until the mixture is smooth.

ricotta in a bowl with nutmeg, parmesan cheese and a beaten egg

Step 2: Add the flour a little at a time, and mix with your hands until you get a dough ball.

Step 3: Move the dough ball to a floured work surface, and make strings out of it, about 1-inch thick.

Step 4: Cut out the gnocchi with a knife or dough cutter. They don’t need to be the same size and shape, but don’t make them too big.

After that, press their top lightly with a fork. It will give them a ridged side that will allow them to better hold any sauces (although this recipe does not call for it).

Step 5: Wash your date tomatoes, cut them into small pieces and toss them in a saucepan with a little extra virgin olive oil.

date tomatoes in a saucepan

Step 6: Meanwhile, fill 3/4 of a pot with lukewarm water and bring it to a boil. After that, add a handful of coarse salt, wait another minute, and add your gnocchi.

As with homemade ravioli, there is no specific cooking time. When the gnocchi are ready, you will see them rise to the surface of the water. The process should take less than 5 minutes.

Step 7: When the gnocchi are ready, drain them and put them in a bowl along with some parmesan flakes. After that, add the contents of the saucepan and mix well. If you wish, you can add some fresh herbs such as basil or parsley. Garnish with some more parmesan flakes, and you’re good to go.

the ricotta gnocchi I just made with date tomatoes and parmesan flakes on a white plate

How to store ricotta gnocchi

Generally speaking, any kind of gnocchi should be consumed within 24 hours. Two days, tops. And in this case, you have to consider that there is another short-life ingredient in the equation.

In my opinion, the best thing to do is to make them and eat them right away. But if you’re cooking for a crowd and want to make them, let’s say, the night before, you can put your ricotta gnocchi on a floured tray, cover them with a cloth and keep them in the fridge.

Print
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the ricotta gnocchi I just made with date tomatoes and parmesan flakes on a white plate

Ricotta Gnocchi with Date Tomatoes


  • Author: Mortadella Head
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Vegetarian

Ingredients

Units Scale

18 oz fresh ricotta

1 egg

11 oz flour

1/2 oz grated parmesan cheese

20 date tomatoes

1 tbsp fine salt

1 handful of coarse salt

Nutmeg powder to taste

Parmesan flakes to taste

Extra-virgin olive oil to taste


Instructions

  1. Put the ricotta cheese in a bowl and mix it with a fork to soften it. After that add the parmesan, egg, salt and nutmeg. Mix well until the mixture is smooth.
  2. Add the flour a little at a time, and mix with your hands until you get a dough ball.
  3. Move the dough ball to a floured work surface, and make strings out of it, about 1-inch thick.
  4. Cut out the gnocchi with a knife or dough cutter.
  5. Wash your date tomatoes, cut them into small pieces and toss them in a saucepan with a little extra virgin olive oil.
  6. Meanwhile, fill 3/4 of a pot with lukewarm water and bring it to a boil. After that, add a handful of coarse salt, wait another minute, and add your gnocchi. Since they’re homemade, there is no specific cooking time. When they are ready, you will see them rise to the surface of the water. The process should take less than 5 minutes.
  7. When the gnocchi are ready, drain them and put them in a bowl along with some parmesan flakes. After that, add the contents of the saucepan and mix well. If you wish, you can add some fresh herbs such as basil or parsley. Garnish with some more parmesan flakes, and you’re good to go.
  • Prep Time: 15
  • Cook Time: 5
  • Category: Pasta
  • Cuisine: Italian

Keywords: ricotta gnocchi, ricotta gnocchi recipe, how to make ricotta gnocchi

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