Easy Homemade Ricotta Gnocchi
A comforting and satisfying Italian classic, this Easy Homemade Ricotta Gnocchi features soft and tender pasta paired with flavorful sauces.
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.
Notes
Store any leftover gnocchi 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.