Ricotta Gnocchi

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Ricotta gnocchi recipe is a delightful twist on the classic Italian dish. Made with creamy ricotta cheese, these light and fluffy dumplings are a perfect alternative to traditional potato-based gnocchi. The recipe is simple and requires only a handful of ingredients, making it easy to prepare at home. Serve these delicate ricotta gnocchi with your favorite sauce or toss them in a brown butter sage sauce for a truly indulgent experience.

Keywords: ricotta gnocchi, Italian dish, creamy, light and fluffy, homemade

Ricotta gnocchi recipe details

Ricotta gnocchi recipe, recipe Rating: 4.5
Number of votes:101

Ricotta Gnocchi is pillowy pasta perfection. Making it at home couldn’t be easier.
Ready in: 34 mins

Ingredients

Serves: 2

• 4 ounces ricotta cheese
• 1 large egg
• 1/4 cup ground parmesan cheese
• 1/2 teaspoon salt
• 1 clove garlic, grated on a microplane
• 1 cup all purpose flour, plus more for dusting and rolling
• 2 tablespoons salted butter
• 4 ounces bleu cheese
• 1/2 cup walnuts

Preparation method

Prep: 30 mins | Cook: 4 mins

1. In a medium bowl, stir together the ricotta, egg, Parmesan cheese, salt and garlic. Mix very well. Next, gently stir in the flour. Stir until just combined, don’t over-mix.
2. Flour the counter, and scoop out one-quarter of the dough. Dust flour on top, and with flour-dusted hands, gently roll the dough into a 1” log. Cut the dough into gnocchi pieces and place on a floured plate.
3. Repeat the process for the remaining dough. Always be gentle with the dough and use a light touch.
4. Bring a large pot of salted water to a boil. Meanwhile, toast the walnuts in a large skillet over high heat. Stir constantly, and look for a deep brown color. Don’t be afraid to get them too dark. Remove the walnuts from the pan and wipe clean.
5. When the water is rapidly boiling, lower half of the gnocchi into the water gently with a strainer or wire spider. Meanwhile, melt the butter on very low heat in the same large skillet the walnuts were in.
6. When the gnocchi float to the surface, remove them from the water and place them in the skillet with the butter.
7. Boil the remaining gnocchi and add them to the pan with the butter when they are done.
8. Cook the gnocchi in the butter on low heat and stir them gently. When the butter begins to brown, turn the heat off and add the bleu cheese and toasted walnuts. Serve immediately. Visit my blog for more