Description: An alternative to the classic potato gnocchi, this ricotta version is lighter and more delicate. It is important to use a high quality ricotta in this recipe that has full fat. Ricotta on the lower end tends to be more watery and will need to be drained. This will reduce the yield of the ricotta and will also cause you to have to use more flour, making the gnocchi heavier.
Region: Found throughout Italy
Traditional Sauce: Can be found in everything from brown butter, tomato sauce and pesto.
Homemade Ricotta Gnocchi
A light and fluffy hand rolled gnocchi made with ricotta and Parmigiano Reggiano cheese.
Prepare the dough
Add the ricotta, flour, Parmigiano Reggiano, egg yolk and salt. Gently mix just to combine.
Knead the dough
Transfer the mixture to a counter or work surface. Gently knead for a minute to form the ball of dough. Over mixing or kneading will lead to hard and chewy gnocchi.
Let the dough rest for 30 minutes in the fridge tightly covered.Depending on the ricotta you may need to add more flour if still very sticky.
Roll out the gnocchi
Divide the dough into 2 equal parts. While working with one piece at a time keep the rest covered with a damp kitchen towel to avoid the dough from drying out.
Roll the dough into a snake around 1/2" diameter. With a bench scraper or knife, cut the dough into 1/2" pieces depending on the final size you would like.
Shape the gnocchi
Traditionally a gnocchi board is used to shape the pasta. However, if you do not have one you can use the back of a fork or simply leave them rustic and keep them as as! The grooves from the gnocchi board will allow the sauce to better adhere to the pasta.
Take a piece of cut dough, using your thumb roll down on the gnocchi board. Repeat for remaining dough.
Dust with flour to avoid sticking and let rest for a few minutes before cooking.
Cook the gnocchi
The gnocchi can either be frozen or cooked right away. To cook fresh drop in well salted boiling water and cook for 3 minutes or until they float.
From frozen, cooking time will be around 8 minutes.