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–+ servings
ricotta gnocchi with brown butter sage sauce

Ricotta Gnocchi

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 5 minutes
10 minutes
Total Time 30 minutes
Servings 4
Calories 584
Author Christina Conte
Miniature Italian dumplings made with ricotta.

Ingredients

  • 2 cups ricotta (see notes)
  • 2 egg yolks
  • 2 cups flour all purpose or 00
  • 1 ⅛ cups Parmigiano Reggiano grated (or Grana Padana, or Pecorino cheese)
  • ¼ tsp ground white pepper
  • ¼ tsp ground nutmeg

Instructions

  • Break up the drained ricotta in a large bowl then add the egg yolks.
  • Stir the egg into the ricotta cheese with a fork.
  • Place all the dry ingredients into another bowl and mix well.
  • Next, add the dry ingredients to the ricotta and egg mixture.Mix in the dry ingredients.
  • Continue to incorporate the ingredients with your hands. Turn out onto floured counter. Knead into a soft dough.
  • Cut off a piece to roll into a log (keeping a bowl over the dough so it doesn’t dry out.)
  • Cut the rope into small squares (about ⅔” or 1.5 cm).
  • Using your finger or a small, rounded end kitchen tool, press a little indentation into the center of each gnocco. This isn’t necessary, but I like how it holds more sauce this way.
  • Set aside on the counter while you make more.
  • Then, using a bench scraper or cake mover, carefully place on a semolina dusted cookie sheet. Finish making the rest of the dough.
    At this point, you will either freeze the gnocchi or cook them.

  • How to Cook Ricotta Gnocchi

  • Bring a large pot of water to a boil (adding salt, just before it comes to a boil.) Then toss in the ricotta gnocchi (I cooked half a batch at a time to avoid overcrowding in the pot.)
  • When the gnocchi float to the surface, they are ready. Taste one to check that they are fully cooked and also for salt. Add more salt if needed.
  • When the ricotta dumplings are cooking, remove them with a strainer.
  • Drain well and add to the sauce of your choice (have it warm and ready in a pan over very low heat.)
  • Toss gently to combine the sauce with the gnocchi. Serve immediately.

Notes

How to Freeze Ricotta Gnocchi

  • Place the tray (or a flexible, plastic cutting board) with the gnocchi loosely arranged on it into the freezer.
  • Set a timer for an hour, then remove from the freezer and place into a freezer bag. Remove all the air and freeze for up to a month.

Nutrition

Serving: 1 | Calories: 584kcal | Carbohydrates: 53g | Protein: 32g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 180mg | Sodium: 560mg | Potassium: 233mg | Fiber: 2g | Sugar: 1g | Vitamin A: 903IU | Vitamin C: 0.03mg | Calcium: 611mg | Iron: 4mg
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