Easy Homemade Ricotta Gnocchi
Prep
20m
·
Cook
10m
·
Total
30m
About This Recipe
This easy homemade ricotta gnocchi recipe creates light, pillowy dumplings that are far simpler to make than traditional potato gnocchi. Serve with browned butter or tomato sauce for a delightful meal. A satisfying and comforting dish that will impress your family & friends without spending hours in the kitchen.
Ingredients
(Servings:
3)
Scale
Convert
Gnocchi
Browned Butter Sauce
Tomato Sauce
Garnish
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories499kcal24%
-
Fat24g36%
-
Saturated Fat11g55%
-
Carbohydrates55g18%
-
Fiber3g12%
-
Sugar10g20%
-
Protein17g34%
-
Cholesterol101mg33%
-
Sodium797mg33%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Ricotta – Don’t buy the soft, creamy spreadable type of ricotta – it’s too wet and loose, which will make the dough too sticky. Use regular ricotta that is kind of lumpy when you scoop it up.
Paesanella, which is widely available in NSW, is my favourite mainstream brand. In Victoria, look for That’s Amore.
If your ricotta is soft and creamy (ie spreadable like peanut butter),you’ll need around 450g/15 oz and will need to extract excess liquid by placing it in a paper towel lined colander for an hour, or even overnight. Then measure out 250g/8 oz and proceed with the recipe.
2. Parmesan – You really need to use freshly grated parmesan cheese for this because it is lighter and finer than store bought pre grated parmesan so it dissolves into the gnocchi better.
3. KEY TIP: The less flour you use, the lighter, softer and fluffier your gnocchi will be. But ricotta wetness can vary, so the exact flour amount may vary. See video for dough stickiness (much stickier than you expect!), it will be too sticky to knead like regular dough.
4. Freezing – Freeze in single layers (you can use baking paper to separate layers). Then tumble into an airtight container and freeze until required. Cook from frozen, it will take an extra minute.
5. Recipe adapted from various sources, including Gourmet Traveller, Serious Eats, and SBS (Margaret Fulton recipe).
Paesanella, which is widely available in NSW, is my favourite mainstream brand. In Victoria, look for That’s Amore.
If your ricotta is soft and creamy (ie spreadable like peanut butter),you’ll need around 450g/15 oz and will need to extract excess liquid by placing it in a paper towel lined colander for an hour, or even overnight. Then measure out 250g/8 oz and proceed with the recipe.
2. Parmesan – You really need to use freshly grated parmesan cheese for this because it is lighter and finer than store bought pre grated parmesan so it dissolves into the gnocchi better.
3. KEY TIP: The less flour you use, the lighter, softer and fluffier your gnocchi will be. But ricotta wetness can vary, so the exact flour amount may vary. See video for dough stickiness (much stickier than you expect!), it will be too sticky to knead like regular dough.
4. Freezing – Freeze in single layers (you can use baking paper to separate layers). Then tumble into an airtight container and freeze until required. Cook from frozen, it will take an extra minute.
5. Recipe adapted from various sources, including Gourmet Traveller, Serious Eats, and SBS (Margaret Fulton recipe).
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