Italian Ricotta Gnocchi
Ricotta gnocchi is one of the simplest and lightest versions of the Italian classic. Lighter than the potato version, it requires less flour and is often made with fresh ricotta in Northern Italy, especially in spring and summer. When the freshly cooked gnocchi are gently tossed in fragrant butter and the Parmesan melts over them, the kitchen fills with the atmosphere of classic trattorias – quick, delicious, and lovable. One of the secrets of this recipe is to drain the ricotta well, otherwise the dough will be too soft and sticky. Tip: The gnocchi can be wonderfully combined with sage butter or tomato sauce, but the Parmesan-butter base is a favorite of Italian grandmothers.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly drain the ricotta using paper towels or a fine-mesh sieve to remove excess moisture. TIP: Drier ricotta results in a better texture, requiring less flour.
2
In a bowl, combine the ricotta, egg, grated Parmesan, salt, and flour. Gently mix until a soft, manageable dough forms. Be careful not to over-knead, or the gnocchi will become tough.
3
Divide the dough into several portions. On a lightly floured surface, roll each portion into a rope about 1.5 cm thick. Cut the ropes into approximately 2 cm pieces and gently press with a fork to create ridges. TIP: The ridges help the sauce cling to the gnocchi.
4
Bring a large pot of salted water to a boil. Add the gnocchi in batches. They are ready when they float to the surface (about 2 minutes). Remove with a slotted spoon and keep warm.
5
Melt the butter in a skillet over medium heat. Gently toss the gnocchi in the melted butter to coat them evenly. Serve immediately, sprinkled with freshly grated Parmesan cheese. TIP: Ricotta gnocchi is also delicious with sage butter.
