A delicious ricotta gnocchi recipe for you to enjoy. Ricotta gnocchi is much quicker to make than potato gnocchi. It is so delicious and achievable even on busy weeknights. What a treat!
Delicious Ricotta GnocchiJump to Recipe
Today, we’re diving into the heartwarming realm of delicious ricotta gnocchi. If you’re looking for a twist on tradition, something that’s as convenient as it is delightful, then this is the recipe you’ve been waiting for.
Imagine delicate pillows of pasta that practically melt in your mouth. That’s the magic of ricotta gnocchi. Unlike its more well-known counterpart, potato gnocchi, ricotta gnocchi possesses a pillowy softness that’s unmatched. The ricotta imparts a creaminess that creates a luscious, melt-in-your-mouth experience with every bite.
When it comes to flavour, ricotta gnocchi takes the spotlight with its mild and slightly sweet taste. The ricotta cheese infuses the dough with a richness that’s subtly indulgent. Whether you opt for a classic tomato sauce or perhaps a creamy Alfredo or glorious pesto, each forkful is such a treat and a wonderful combination of texture and taste.
Time and Convenience:
Time and convenience are the two factors that can make or break a meal, especially on busy days.
I absolutely adore traditional potato gnocchi, but it does demand a little more patience and skill and is something I might save more for weekends in the kitchen.
This delicious ricotta gnocchi, however, offers a quicker route to midweek dinner satisfaction. With ricotta as its base, there’s no need for much prep work.
The dough comes together effortlessly, and forming the gnocchi is a breeze. A little rolling, a gentle shaping, and voilà! Your ricotta gnocchi is ready to take a quick dip in a pot of boiling water before making their way to your plate.
A little heads up if you want to master potato gnocchi also with me:
At Relish Mama, we also offer in-person ‘Lear One Skill’ classes, and one of the themes is sublime potato gnocchi. We have one tomorrow night (Thursday, 24th of August 2023) . I will be sharing my recipe as well as my kitchen & table with others for a special potato gnocchi night. This will be the last of our in-person ‘learn one skill’ nights for a little while as we prepare for Tuscany.
There are still a few places, and I would love to share this very special class & time with you. Thursday, 23rd of August, 6.30-8 pm at Relish Mama. These classes are as much about connection and nourishing ourselves as they are about cooking. Click here to learn more or to book.
What to serve this with:
Whether you opt for a classic tomato sauce (try this easy one here from the Relish Mama archives) or perhaps a creamy Alfredo or glorious pesto, each forkful is such a treat and a wonderful combination of texture and taste.
And don’t forget the parmesan. Its nutty undertones elevate the dish, adding depth and an irresistible umami.
Before I go, a little something that helps me and us as a business is that if you can rate & better still, comment on the recipes you love. I love creating and sharing recipes with our community, and it helps this beautiful business immensely if you rate & comment & share. Thanks so much.
P.S – If you would love to learn more about our food tours, please don’t hesitate to reach out to us via email or check out our tours page this way.
And, if you would love to learn more about our cooking club……please explore here RM Cooking Club.
Delicious Ricotta Gnocchi
Delicious Ricotta Gnocchi
- 1 cooks bowl
- 1 Pasta pot
- 1 kitchen board
- 500 g ricotta cheese fresh, mashed with a fork
- 75 g parmesan cheese
- 2 egg yolks lightly beaten
- ½ teaspoon nutmeg. freshly grated or ground
- 150-200 g 00 pasta flour pasta flour, plus extra for dusting
- Your choice of pasta sauce to serve – There is this simple pasta sauce on my website and I will link it above. Alternatively a sage & butter sauce or a fabulous pesto work beautifully.
- Fresh basil leaves or Italian parsley leaves, to serve optional
- Bring a pot water to the boil in readiness to cook the gnocchi.
- For the gnocchi, place ricotta, parmesan, egg yolks, nutmeg and 2/3 of the flour. Add the salt and pepper.
- Use your hands to mix to form a soft dough. Add the remaining flour if required. The dough should be very soft & it should only just hold together.
- Transfer the dough to a floured surface and cut into 4 pieces. Roll each piece into a sausage shape approx. 1.5-2 cm in diameter. Dust the bench with a little flour or semolina, as required.
- Cut each roll into 2 cm lengths. Handle gently as they will be fragile.
- The pot temperature should be reduced so it is a gentle rolling boil.
- Carefully lower about a third of the gnocchi pieces (a few at a time so you don’t knock too much of the water temp out). After 2-3 minutes, they will rise to the surface. Lift these out using a slotted spoon.
- Gently transfer cooked gnocchi to the pan holding your sauce and then stir over a low heat until coated and warmed through. Divide among bowls and then serve with extra parmesan.
- Fresh basil leaves or Italian parsley leaves, to serve – optional.