Easy Homemade Ricotta Gnocchi
Ingredients
The gnocchi
-
15
oz
whole milk ricotta
-
4
oz
finely grated pecorino
-
1
large
egg
-
1
large
egg yolk
-
¼
cup
all-purpose flour
-
to taste
kosher salt
-
to taste
pepper
For serving (Option 1: Tomato Sauce)
-
1 to 2
cups
homemade tomato sauce
-
to taste
fresh basil
-
to taste
Parmigiano Reggiano or pecorino
For serving (Option 2: Mushrooms)
-
2
tablespoons
olive oil
-
1
lb
mixed mushrooms
-
1
stick
butter
-
1
small
shallot
-
to taste
parsley
-
to taste
lemon zest
For serving (Option 3: Brown Butter & Pine Nuts)
-
4
tablespoons
butter
-
¼
cup
pine nuts
-
to taste
Parmigiano Reggiano
-
to taste
black pepper
Instructions
- Drain the ricotta by spreading it on paper towels and pressing down to absorb moisture for 20-30 minutes.
- Bring a large pot of salted water to a boil.
- In a bowl, combine the drained ricotta, pecorino, egg, egg yolk, flour, salt, and pepper, and stir until a sticky dough forms.
- Transfer the dough to a floured surface, form it into a ball, and cut it into quarters.
- Roll each quarter into a log about 12 to 15 inches long and cut into gnocchi pieces.
- Transfer the gnocchi to a floured sheet pan and toss lightly with flour.
- Boil the gnocchi in the salted water until they float, about 30 seconds, then remove them and let drain.
- For the tomato sauce option, heat the sauce in a skillet, add the gnocchi, and toss to coat before serving.
- For the mushroom option, sauté mushrooms in olive oil, add butter and shallots, then toss in the gnocchi and serve with parsley and lemon zest.
- For the brown butter and pine nuts option, melt butter until browned, toast pine nuts, and toss with the gnocchi before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
300mg
Cholesterol
100mg
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