Homemade Ricotta Gnocchi

17/11/2023

Ricotta gnocchi are a delicious and relatively simple dish to prepare. Here is a classic recipe for making homemade ricotta gnocchi.

Ingredients

500 g fresh ricotta
100 g grated Parmesan
1 large egg
Salt, to taste
Nutmeg, to taste
150-200 g 00 flour, plus more for working

Preparation

Start by draining the ricotta to remove any excess whey. You can do this by placing it on a colander lined with paper towels and letting it rest in the refrigerator for a couple of hours.
Once the ricotta has been drained, transfer it to a large bowl and add the egg, a pinch of salt, and a sprinkle of grated nutmeg. Mix well with a fork to combine the ingredients.
Add the grated Parmesan and mix to incorporate it.
Start adding the flour, a little at a time, continuing to mix until you obtain a soft but non-sticky dough. Ricotta gnocchi dough does not require excessive kneading; the secret is to add just enough flour to achieve the desired consistency.
Dust a work surface with flour and start taking small amounts of the dough, forming cylinders about 2 cm thick.
Cut the cylinders into pieces about 2 cm long to form the gnocchi and, if you like, you can give the gnocchi the classic ridged shape using a special tool or the tines of a fork.
As you form the gnocchi, place them on a floured tray without overlapping and let them dry slightly.
Bring a large pot of salted water to a boil and cook the gnocchi a few at a time. They will be ready when they float to the surface, which will happen in about 2 minutes.
Drain them with a slotted spoon and season to taste. They are excellent both with a simple butter and sage dressing and with a tomato and basil sauce.

Fun Facts

In Italian tradition, ricotta gnocchi can be considered a lighter and more summery version of classic potato gnocchi. They have regional variations, but the base always remains ricotta as the main ingredient. In some variations, some boiled and squeezed spinach is also added to obtain green and even more flavorful gnocchi.