Ricotta Gnocchi
This is a very easy and versatile dish. I also make this and bake it in the oven with a cheesy sauce, a version of macaroni cheese!
This is a very easy and versatile dish. I also make this and bake it in the oven with a cheesy sauce, a version of macaroni cheese!
- Carbohydrate 15.4813878239693 g
- Cholesterol 78.149125 mg
- Fat 8.22843294659926 g
- Fiber 0.419372538853339 g
- Protein 12.8461344906841 g
- Saturated Fat 4.63557271476825 g
- Serving Size 1 1 Serving (98g)
- Sodium 231.86552131959 mg
- Sugar 15.0620152851159 g
- Trans Fat 0.629808401933429 g
- Calories 189 calories
Step-by-step
- Mix all the ingredients together in a large bowl.
- Turn out onto a floured surface.
- Roll into log shape approx 2-3 " wide.
- Cut logs into 3/4" pieces.
- Using a slotted spoon gently place the gnocchi pieces into a pan of gently boiling water.
- The gnocchis will rise when they are cooked, remove using the slotted spoon.
- You can gently toss the gnocchi into a falvoured butter sauce such as sage, lemon & thyme or chive & scallion.
Using fresh cheese instead of starchy potatoes eliminates the heavy boiling and ricing phases, reducing total kitchen time to just 30 minutes. Achieving a feather-light texture requires managing moisture and gluten development deliberately. Thoroughly draining the ricotta prevents excess liquid from demanding too much all-purpose flour down the line. Mixing the dough gently just until combined keeps the gluten network weak, yielding pillowy dumplings rather than dense rubber pellets. Simmering water should never maintain a violent, rolling boil, as aggressive turbulence will shatter delicate gnocchi before they float to the surface.
Technique and Texture Control
Shaping demands a floured surface to prevent sticking, but avoid aggressively kneading extra flour into the dough logs. Cut pieces precisely to three-quarters of an inch so they cook uniformly within the brief floating window of roughly one to two minutes. Standard wheat flour provides necessary structure, though gluten-free flour blends work effectively when paired with a binding agent like xanthan gum for alternative dietary needs.
- Drain the ricotta in a fine-mesh sieve for at least 15 minutes to extract surplus whey.
- Keep the simmering water at a gentle bubble to protect the fragile structure of the uncooked dumplings.
- Remove the gnocchi with a slotted spoon immediately upon surfacing to prevent waterlogging.
