The best and easy way to make gnocchi is with ricotta, flour, salt, egg yolks and butter. To avoid lumps in the dough you can add a little bit of extra-virgin olive oil or water once it’s mixed together. If you’re looking for something more meaty we recommend adding ground beef!
The “potato ricotta gnocchi recipe” is a simple, delicious and easy-to-make dish. The “ricotta gnocchi recipe” can be made by using either store bought or homemade dough.
Ricotta gnocchi are a lighter and more delicate version of traditional potato gnocchi. It’s a fast and simple meal that may be served with a variety of toppings. Ricotta gnocchi that are airy, pillowy, and somewhat chewy. To avoid making them excessively thick or rough, don’t use too much flour, and don’t use too little to keep them from coming apart.
For this dish, you’ll need well-dried ricotta with a medium fat content. Combine the egg, grated parmesan cheese, and flour in a mixing bowl. Once the dough is smooth and homogenous, cut the loaves into little, bite-sized pieces, boil in boiling water, and season with extra virgin olive oil and grated parmesan cheese. The result is delicate, delectable gnocchi that are suitable for both a casual family meal and a nice evening with guests.
Ricotta cheese made from cow’s milk or sheep’s milk may be used for a stronger flavor, but it must be fully dry. As a result, drain it for at least half an hour in a colander or dry it with absorbent kitchen paper. So, let’s learn how to create ricotta gnocchi using our step-by-step instructions and advice.
Tips for Making Ricotta Gnocchi at Home
You may use the tines of a fork to give the gnocchi a typical form.
Don’t use too much flour to maintain the texture soft and not too dry or harsh.
If type 1 flour is unavailable, flour type 00 may be used.
Add thawed frozen chopped spinach to the dough to make spinach ricotta gnocchi.
Ricotta Gnocchi: How to Serve
Any sauce, such as tomato sauce, basil pesto or rocket pesto, marinara sauce, sage and butter, or sliced zucchini sautéed in a skillet, may be used to flavor your ricotta gnocchi.
To get the gnocchi crispy and golden brown on the exterior, toast fried them in a skillet.
You may also add them to a hearty soup for a warm meal.
How to Store Ricotta Gnocchi Made at Home
We recommend that you consume the ricotta gnocchi that has just been cooked. If you have any leftovers, store them in the refrigerator for up to one day.
Is it possible to freeze Ricotta Gnocchi?
It’s better to eat them immediately once, although uncooked ricotta gnocchi may be frozen for up to two months. Store them on a baking sheet and freeze them for a few hours, then take them from the freezer and place them in a ziplock bag. Cook the frozen ricotta gnocchi straight in hot water before serving. Wait 2-3 minutes for them to float to the top, then drain and serve with your preferred dressing.
Ingredients
Ricotta cheese made from sheep or cow’s milk
Ricotta Gnocchi are a kind of gnocchi made with ricotta cheese.
Step 1
Step 1
Remove the extra liquid from the ricotta cheese by placing it in a basin lined with absorbent kitchen paper.
Step 2
Step 2
Remove the extra liquid from the ricotta cheese by placing it in a basin lined with absorbent kitchen paper.
Add the egg and two tablespoons of grated parmesan cheese.
Step 3
Step 3
With a spatula, combine the ingredients until they form a frothy, uniform mass.
Step 4
Step 4
Add the egg and two tablespoons of grated parmesan cheese.
At first, add a little amount of flour at a time.
Step 5
Step 5
Gradually incorporate it into the dough and continue until all of the flour has been included.
Step 6
Step 6
With a spatula, combine the ingredients until they form a frothy, uniform mass.
Working using the spatula first, then swiftly with your hands is the best way to go.
Step 7
Step 7
Transfer the dough to a floured work surface in a smooth and uniform state.
Step 8
Step 8
At first, add a little amount of flour at a time.
Detach parts of the dough and form little loaves with a diameter of 2 cm.
Step 9
Step 9
Make gnocchi approximately 2 cm long using a spatula.
Step 10
Step 10
Gradually incorporate it into the dough and continue until all of the flour has been included.
By rolling the gnocchi with a fork, produce some strips. Allow them to dry for half an hour before boiling them in salted water for a few minutes.
Step 11
Step 11
Drain and season with oil and grated parmesan cheese after the gnocchi has risen to the top. Serve right away.
The “ricotta gnocchi no egg” is a recipe that does not include any eggs. This makes it vegan and gluten-free.
Related Tags
- ricotta gnocchi recipe serious eats
- ricotta gnocchi recipe bon appétit
- gnocchi with ricotta sauce
- ricotta gnocchi recipe food network
- healthy ricotta gnocchi recipe
