If you’re looking for a comforting and satisfying dish, Easy Homemade Ricotta Gnocchi is the perfect choice. This Italian classic is soft and tender and pairs beautifully with various sauces. Making gnocchi at home may seem intimidating, but with this straightforward recipe, you’ll find it easy and fun!
Why Make This Recipe
Making ricotta gnocchi at home allows you to enjoy fresh pasta without a lot of fuss. It’s a delightful blend of simple ingredients that come together quickly. The ricotta gives the gnocchi a lovely creaminess, while the addition of herbs and spices in the sauce adds vibrant flavors. Plus, it’s a great way to impress family and friends with your cooking skills!
How to Make Easy Homemade Ricotta Gnocchi
Ingredients:
- 250g / 8oz ricotta (must be full fat (Note 1))
- 3/4 cup (75g) freshly grated parmesan cheese (Note 2)
- 1 large egg (55 – 60g/2oz)
- 1 egg yolk (use egg white in other recipes)
- 1/4 tsp cooking salt / kosher salt
- Pinch black pepper
- 3/4 to 1 cup flour (plain/all-purpose), plus more for dusting (Note 3)
- 4 tbsp / 60 g unsalted butter
- 1/4 tsp cooking / kosher salt (omit if using salted butter)
- Black pepper to taste
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 onion, finely diced
- 28 oz / 800 g canned crushed tomatoes
- 1 tbsp mixed dried Italian herbs (or any combination of dried parsley, basil, oregano, and thyme)
- 1 tsp salt
- Black pepper to taste
- Freshly grated parmesan for serving
- Fresh parsley, finely chopped (optional)
Directions:
Homemade Ricotta Gnocchi: In a bowl, combine the ricotta, parmesan, egg, egg yolk, cooking salt, and black pepper. Mix well. Gradually add flour until the dough is soft but not sticky. Be careful not to overwork the dough.
Cook Gnocchi: Roll the dough into small logs and cut them into bite-sized pieces. Shape each piece with a fork to create ridges. Bring a pot of salted water to a boil, then drop in the gnocchi. Cook until they float to the top, about 2-3 minutes. Drain and set aside.
Browned Butter Sauce: In a pan, melt the butter over medium heat until it starts to brown. Add cooked gnocchi back to the pan and toss gently until coated.
Tomato Sauce: In another skillet, heat the olive oil over medium heat. Sauté the garlic and onion until softened. Add the crushed tomatoes, dried herbs, salt, and pepper. Allow to simmer for about 10 minutes.
To Serve: Serve the gnocchi topped with the tomato sauce and brown butter. Garnish with freshly grated parmesan and chopped parsley if desired.
How to Serve Easy Homemade Ricotta Gnocchi
Serve the gnocchi steaming hot, with the sauce ladled generously on top. A sprinkle of freshly grated parmesan cheese and a dash of chopped parsley will enhance the presentation and flavor.
How to Store Easy Homemade Ricotta Gnocchi
If you have leftover gnocchi, store them in an airtight container in the fridge for up to 3 days. You can also freeze uncooked gnocchi. Simply place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag. They can be cooked from frozen, just add a minute or two to the cooking time.
Tips to Make Easy Homemade Ricotta Gnocchi
- Choose Quality Ricotta: Use full-fat ricotta for the best flavor and texture.
- Don’t Overwork the Dough: Gently knead the dough; overworking can make the gnocchi tough.
- Flour Your Surface: Always dust your work surface with flour to prevent sticking.
Variation
Feel free to add fresh herbs or spices to the dough for extra flavor. You could also serve the gnocchi with a simple pesto sauce or a creamy Alfredo sauce for different taste experiences.
FAQs
Can I use low-fat ricotta?
- It’s best to use full-fat ricotta for a creamier texture, but low-fat will work if you must.
What can I do with leftover egg whites?
- Use them to make meringue cookies, omelets, or add them to smoothies for extra protein.
Can I make gnocchi ahead of time?
- Yes! You can make the gnocchi and freeze them raw until you’re ready to cook.
Enjoy making and tasting your Easy Homemade Ricotta Gnocchi! It’s a delightful dish that everyone will love.
Easy Homemade Ricotta Gnocchi
Ingredients
Gnocchi Ingredients
- 250 g ricotta (must be full fat) Note 1
- 75 g freshly grated parmesan cheese Note 2
- 1 large egg approximately 55-60g/2oz
- 1 egg yolk use egg white in other recipes
- ¼ tsp cooking salt / kosher salt
- 1 pinch black pepper
- ¾ to 1 cup flour (plain/all-purpose), plus more for dusting Note 3
Browned Butter Sauce and Tomato Sauce Ingredients
- 4 tbsp unsalted butter
- ¼ tsp cooking / kosher salt omit if using salted butter
- 2 tbsp olive oil
- 3 garlic cloves, minced
- ½ medium onion, finely diced
- 800 g canned crushed tomatoes
- 1 tbsp mixed dried Italian herbs or any combination of dried parsley, basil, oregano, and thyme
- 1 tsp salt
- 1 pinch black pepper
- to taste freshly grated parmesan for serving
- to taste fresh parsley, finely chopped (optional)
Instructions
Homemade Ricotta Gnocchi
- In a bowl, combine the ricotta, parmesan, egg, egg yolk, cooking salt, and black pepper. Mix well.
- Gradually add flour until the dough is soft but not sticky. Be careful not to overwork the dough.
Cook Gnocchi
- Roll the dough into small logs and cut them into bite-sized pieces.
- Shape each piece with a fork to create ridges.
- Bring a pot of salted water to a boil, then drop in the gnocchi.
- Cook until they float to the top, about 2-3 minutes. Drain and set aside.
Browned Butter Sauce
- In a pan, melt the butter over medium heat until it starts to brown.
- Add cooked gnocchi back to the pan and toss gently until coated.
Tomato Sauce
- In another skillet, heat the olive oil over medium heat.
- Sauté the garlic and onion until softened.
- Add the crushed tomatoes, dried herbs, salt, and pepper.
- Allow to simmer for about 10 minutes.
To Serve
- Serve the gnocchi topped with the tomato sauce and brown butter.
- Garnish with freshly grated parmesan and chopped parsley if desired.
