Ricotta Gnocchi

5 from 1 vote

How to make fluffy ricotta gnocchi from scratch using an authentic Italian recipe and tips for getting tender, pillowy results.

Prep Time20

Cook Time5

Total Time25

Course: Pasta

Cuisine: Italian

Servings:

Calories: 549kcal

Author: Marie

Ingredients

500 grams ricotta, low fat (drained) (about 2 cups)
250 grams all purpose flour (about 2 cups), plus more for dusting counter and tray
120 grams parmesan cheese grated (about 1 cup), optional but highly recommended
2 medium eggs , slightly beaten
1/4 teaspoon black pepper (white pepper preferable)

US Customary - Metric

Instructions

Drain the ricotta by either squeezing it out in a clean cheesecloth or towel, or by placing it in a mesh colander that has been weighted down with a heavy bottle/object and set over a bowl for a few hours (I did this overnight)
If your ricotta is not watery, you can skip step 1. Make sure it's nice and thick.
Make the gnocchi by combining all ingredients (ricotta, parmesan, eggs, flour, salt and pepper) in a large bowl and mix until combined.
Turn dough out onto a floured work surface and knead only until smooth (about 2 minutes)
Divide dough into about 8 pieces and form each piece into a long rope by rolling (they should be about as thick as your finger).
Cut each rope into 1/2-inch pieces to form gnocchi using a butter knife while flicking your wrist to push off gnocchi after cutting
As your are cutting, place gnocchi into floured tray and gently shake the tray to coat gnocchi in flour to prevent sticking.
If cooking them immediately, place a large pot with salted water over high heat to boil.
Before cutting all the gnocchi, test the dough by cooking a few in gently boiling water.
After they float to the surface, remove with a slotted spoon and place into a casserole dish that is lightly oiled or that contains some tomato sauce
Serve with tomato sauce, a drizzle of olive oil, or even browned butter.
If you are not cooking immediately, gnocchi should be frozen. I do this by placing the uncovered sheetpan in the freezer for a few hours until the gnocchi are frozen, then I transfer the gnocchi to a freezer bag.

Notes

Make sure ricotta is well drained - use a cheesecloth to squeeze the water out or you can place it in a fine mesh colander to drain.
Have extra flour on hand to dust work surface and tray used to store gnocchi.
Season the cooking water with salt just as you would when cooking any pasta. Water should be salty like the ocean.
Boil the gnocchi gently or they can fall apart (the water should start out with a rolling boil, then drop gnocchi into the pot of water, and adjust flame to a gentile boil).
Do not add too many gnocchi at once or the water temperature of the boiling water will drop (especially if gnocchi have been frozen) and the gnocchi may turn mushy. Depending on size of your pot, you may need to boil the gnocchi in 3 to 4 batches.
After adding gnocchi to pot of boiling water, cover for about 20 seconds or so to help bring water back up to temperature. Then remove cover and continue boiling until the gnocchi float.
Refrigerate the gnocchi or freeze immediately on the tray and then transfer to a plastic freezer bag.

Nutrition