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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Easy Homemade Ricotta Gnocchi Recipe

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This recipe for Easy Homemade Ricotta Gnocchi, by , is from What's Cookin' ?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jeri Buxton

Category:
Category:
 

Gnocchi


Ingredients:  
Ingredients:  
8 oz ricotta - ordinary supermarket ricotta*
¾ cup freshly grated parmesan cheese**
¾ to 1 cup plain flour, plus more for dusting***
1 egg
1 egg yolk
¼ tsp salt
Black pepper

Directions:
Directions:
1. Combine gnocchi ingredients in a bowl except for the flour.
2. Use a rubber spatula to mix until the egg is partially mixed into the ricotta. Then add ¾ cup of flour and mix until just combined so it is a sticky very soft dough, but not like batter. Use remaining flour, 1 Tbsp at a time, to get the dough consistency right. I find ¾ cup is enough.***
3. Turn dough onto work surface lightly dusted with flour, sprinkle a tiny bit of flour on top, then pat it down to a disc about 1 inch thick. Cut into 8 pieces.
4. Roll a piece into a log about three-fifths inch (1 ½ cm) in diameter and about 10 inches long. Repeat with remaining dough.
5. Line 4 logs up, then cut them into three-fifth inch (1 ½ cm) pieces. Repeat with remaining 4 logs.****
6. Bring a large pot of water to boil. Tumble the gnocchi in and cook for around 2 ½ minutes, or until the gnocchi is floating on the surface for around 30 seconds.
7. Reserve 1 mug of cooking water, then drain and add the gnocchi into a frying pan with your sauce of choice. You only need one of them, NOT BOTH.
 

Browned Butter Sauce


Ingredients:  
Ingredients:  
4 Tbsp unsalted butter
¼ tsp salt (omit if using salted butter)
Black pepper

Directions:
Directions:
1. Melt butter in a large frying pan over medium high heat. Let it bubble until it turns brown. Add the salt and pepper. If the gnocchi isn't ready yet, remove from the stove until ready.
2. Pour cooked gnocchi into the pan along with ½ cup of reserved cooking water. Gently stir, coating gnocchi in the melted butter, cooking for 1 minute. This is the step when the butter and starch in the water emulsify so the sauce coats each piece of gnocchi.
3. Taste and add more salt if required. Serve immediately.
 

Tomato Sauce


Ingredients:  
Ingredients:  
2 Tbsp olive oil
3 garlic cloves, minced
½ brown onion, finely diced
1 (28-oz) can crushed tomatoes
1 Tbsp mixed dried Italian herbs (or any combination of dried parsley, basil, oregano, thyme)
1 tsp salt
Black pepper


Directions:
Directions:
1. Heat olive oil over medium high heat.
2. Add garlic and onion. Sauté for 3 to 5 minutes until onion is translucent.
3. Add remaining ingredients and cook for 10 minutes. Taste and adjust for salt.
4. Add gnocchi and ½ cup of reserved cooking water. Cook for 1 minute, stirring gently. The olive oil and starch in the water will emulsify to thicken sauce so it clings to the gnocchi better.

WITH EITHER SAUCE, SERVE IMMEDIATELY AS GNOCCHI WILL START TO HARDEN AFTER ABOUT 15 MINUTES AS IT COOLS. YOU CAN REHEAT IN THE MICROWAVE TO SOFTEN.

Garnish with freshly grated parmesan and parsley if desired.

Personal Notes:
Personal Notes:
* Do not use expensive fresh Italian ricotta.
** You really need to use freshly grated parmesan cheese because it is lighter and finer than pre-grated parmesan so it dissolves better into the gnocchi.
*** The less flour you use, the lighter, softer, and fluffier your gnocchi will be.
**** If making ahead to freeze, sprinkle very lightly with flour, then place a single layer in a container. Place a layer of cling wrap or parchment paper on top, then top with another layer of gnocchi. Repeat until all gnocchi is in the container. Place airtight lid on container and freeze until required. To cook, place into boiling water from frozen, cooking for an extra 1 minute.

 

 

 

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