Ricotta Gnocchi

These melt-in-your-mouth ricotta gnocchi were a staple at my father’s restaurant, and I never really saw them on the menus of other Italian places back in those days. Potato gnocchi seemed to be much more prevalent—probably because they’re a bit easier to work with and hold up well to heavier sauces. But these ricotta gnocchi are something special. They’re incredibly light and delicate, with a pillowy texture that’s hard to achieve with potato-based versions.

Today, I see ricotta gnocchi in restaurants much more often, and they’re always hard to resist when I spot them on a menu. There’s something about that creamy, tender bite that makes them feel both elegant and comforting at the same time. My father used to serve them “alla Romana” in the restaurant, by tossing them with marinara sauce, sprinkling with Parmigiano-Reggiano and popping them in the oven. Whether you serve them like this or with a simple butter and sage sauce, they never disappoint. Once you try making them at home, you’ll understand why they were such a hit at my father’s place.

Ricotta Gnocchi Recipe

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• Author: Phil Torre
• Total Time: 1 hour

Ingredients

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• 3 1/4 cups of flour
• 2 eggs
• 1.5 pound of ricotta cheese, well drained
• 1/2 cup freshly grated Parmigiano-Reggiano cheese plus extra for sprinkling
• pinch of salt & pepper
• 1 teaspoon of olive oil
• 4 cups marinara sauce

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Instructions

1. Place 3 cups of the flour in a large bowl. Lightly beat the egs with a fork then add them to the flour along with the ricotta, 1/2 cup of Parmigiano-Reggiano, salt and pepper. Mix ingredients together with your hands to form a dough.
2. Transfer the dough to a lightly floured working surface and knead lightly for 2 to 3 more minutes, gradually adding remaining flour if the dough sticks to the board or your hands. The dough is ready when it no longer sticks but is still somewhat tacky to the touch and soft.
3. Divide the dough into four pieces and roll into balls. Using both hands, roll out each ball of dough into a log about the width of your index finger. Cut each log into 1/2 inch pieces.
4. Preheat oven to 350 degrees.
5. Bring a large pot of water to a boil. Add a teaspoon of olive oil oil and the gnocchi.
6. Cook, uncovered over high heat until the gnocchi rise to the surface of the water, about 2 to 3 minutes. While the gnocchi are cooking heat the marinara in a large saute pan over medium heat.
7. Remove the gnocchi from the water with a slotted spoon and transfer to the saute pan with the marinara sauce.
8. Toss gnocchi in sauce until coated, then transfer to a caserole dish sprinkle with Parmigiano-Reggiano cheese to taste. Bake in oven for 10 minutes and serve.

• Prep Time: 30 min
• Cook Time: 30 min

Find it online: https://italianchef.com/ricotta-gnocchi/

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