Ricotta Cheese Gnocchi
- Total Time
- 45 minutes to 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Salt
- One 15-ounce container ricotta cheese, preferably whole milk
- 2eggs, lightly beaten
- 1¼cups freshly grated Parmesan, plus more for serving
- Freshly ground black pepper
- ¾ to 1cup flour
- 3tablespoons unsalted butter
- 10or more sage leaves
Nutritional analysis per serving (4 servings)
463 calories; 26 grams fat; 15 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 26 grams protein; 627 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about ½ cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
- Step 2
Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
- Step 3
When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.
Private Notes
Comments
Im a 9 year old and i made this for my family and myself. it it was delicious!!
Made these exactly as described and they came out wonderful - light, airy, delicious! For the sauce, I added a few things: I rendered pancetta, then poured out the extra oil, added butter and some portabello mushrooms, then the sage leaves. The gnocchi firmed up a tad when I reheated them in the skillet with the sauce. Topped it all with pancetta which delivered the perfect degree of saltiness with each bit. Highly recommend this for the flavor and ease of the recipe!
You can put the dough in a pastry bag containing a open tip, then hold it carefully over the boiling water, squeeze, then cut off into desired sized pieces (e.g. 3/4"). Cook in batches. To serve later, I like to place finished gnocchi into an ice bath to chill, and spoon into lightly oiled bowl and refrigerate until ready to use later that evening or the next day. When ready to serve, toss with the butter and sage as suggested in the recipe.
This was underwhelming. The texture is a little too soft and samey. The taste is subtle at best. There’s just nothing interesting about this dish. It’s difficult to finish in it’s homogeneity. You can improve it somewhat by adding some lemon zest in the dough. Or you could fry them in some butter with garlic and lost of cherry tomatoes. But overall, why bother? Its’s just not a good dish.
I tried to make these with King Arthur Keto flour and it bombed. The gnocchi held their shape in the water and I removed them when they floated to the top but they collapsed as soon as they hit the pan. Is there something i missed or is the keto flour just not going to work without the starch?
I made this as dierected. It was good,and the gnocchi held together pretty well. I found the Parmesan overwhelming. I also thought the gnocchi were too soft. Next time I’ll use more flour and perhaps decrease the amount of parm. I’ll try letting the dough rest and shaping them more like traditional gnocchi. Just my thoughts
Advertisement