Ricotta Gnocchi: A Classic Italian Delight
Gnocchi di Ricotta is a traditional Italian dish, rich in flavor and soft texture, made from a few simple ingredients. This recipe results in light, fluffy gnocchi that pair wonderfully with a fresh tomato sauce. Perfect for a family dinner or a special gathering, these ricotta gnocchi will melt in your mouth with every bite. Let’s guide you through the preparation step by step, ensuring that you achieve the perfect texture and taste.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ricotta cheese (whole milk) | 500g |
| Eggs | 2 |
| All-purpose flour | 200g |
| Parmesan cheese (grated) | 120g |
| Salt | To taste |
| White pepper | To taste |
| Semolina flour | For dusting |
| Tomato passata (puree) | 500g |
| Extra virgin olive oil | 3 tbsp |
| Garlic | 1 clove |
| Fresh basil | 6 leaves |
Nutritional Information (Approximate per serving, based on 6 servings)
| Nutrient | Amount per serving |
|---|---|
| Calories | 300 kcal |
| Carbohydrates | 40g |
| Protein | 12g |
| Fat | 12g |
| Fiber | 2g |
| Sodium | 250mg |
Instructions
Step 1: Prepare the Ricotta
Start by placing the ricotta cheese in a fine sieve or colander over a bowl. Let it drain in the refrigerator for at least 2 hours, covered with plastic wrap. This step ensures that any excess moisture is removed, which helps achieve the perfect gnocchi consistency. Once drained, transfer the ricotta into a mixing bowl and set it aside.
Step 2: Make the Sauce
In a medium-sized saucepan, heat 3 tablespoons of extra virgin olive oil over medium heat. Add one whole peeled garlic clove to the pan. Season with a pinch of salt and stir to coat the garlic in the oil. Cover the saucepan and let the garlic cook for about 30 minutes, stirring occasionally. This slow cooking method infuses the oil with garlic flavor. After this time, remove the garlic clove from the pan and discard it. Add the passata (tomato puree) to the saucepan, stirring well. Allow the sauce to simmer gently over low heat while you prepare the gnocchi.
Step 3: Prepare the Gnocchi Dough
In a large mixing bowl, sift the ricotta to ensure it is smooth and free of lumps. To this, add the grated Parmesan cheese, eggs (lightly beaten), a pinch of salt, and white pepper to taste. Mix the ingredients together until well combined.
Gradually add the all-purpose flour, a little at a time, incorporating it into the mixture. You may not need all of the flour, as the amount can vary depending on the moisture content of the ricotta. The goal is to achieve a soft, smooth dough that is not too sticky and can be easily worked with your hands. Once the dough comes together, transfer it onto a clean work surface.
Step 4: Form the Gnocchi
Before shaping the gnocchi, bring a large pot of salted water to a boil and keep it on a low simmer for cooking later. Lightly dust your work surface with semolina flour to prevent the dough from sticking. Divide the dough into smaller portions. Roll each portion into a long cylinder about 2 cm in diameter.
Using a sharp knife or dough scraper (preferably lightly dusted with flour), cut the cylinders into small pieces, each approximately 1.5 cm long. These pieces will form the gnocchi. If you wish, you can shape the gnocchi further by gently pressing each piece with a fork to create the classic ridges, which help to hold the sauce better.
Step 5: Cook the Gnocchi
Add the gnocchi to the simmering water in batches to avoid overcrowding, which could cause the gnocchi to stick together. Stir gently to ensure they don’t clump, and cook until they float to the surface, usually in 2-3 minutes. Once they rise, give them another 30 seconds before using a slotted spoon to remove them from the water.
Step 6: Combine Gnocchi and Sauce
Transfer the cooked gnocchi directly into the saucepan with the tomato sauce, stirring gently to coat the gnocchi with the sauce. Allow the gnocchi to absorb some of the sauce for a minute or two. This step will enhance the flavor and ensure that the gnocchi are perfectly seasoned.
Step 7: Garnish and Serve
Once the gnocchi are well coated with the tomato sauce, divide them into serving dishes. Garnish with fresh basil leaves and serve immediately. For an extra burst of flavor, you can also add a sprinkle of grated Parmesan cheese on top.
Pro Tips
- Ricotta Choice: For the best results, use high-quality ricotta, preferably from a local dairy or store with good quality cheese. Ricotta made from whole milk tends to be creamier and richer, perfect for gnocchi.
- Flour Adjustments: Depending on the moisture in your ricotta, you may need slightly more or less flour to get the right consistency. The dough should be soft, not too sticky, and easy to handle.
- Gentle Boil: When cooking the gnocchi, keep the water at a gentle simmer, not a rolling boil, to prevent the delicate gnocchi from falling apart.
- Sauce Variations: While the classic tomato sauce with garlic and basil is a great option, you can also serve these gnocchi with a creamy sauce, a brown butter sauce, or a simple pesto for a twist on the traditional.
Serving Suggestions
Gnocchi di Ricotta can be served as a main dish, accompanied by a light salad or roasted vegetables. To round out the meal, consider a crisp white wine, like Pinot Grigio, which pairs wonderfully with the lightness of the gnocchi and the acidity of the tomato sauce.
Nutritional Notes
This dish is a delicious treat, rich in protein from the ricotta and eggs, and filled with the goodness of Parmesan cheese. While it is slightly higher in carbohydrates due to the flour, it can be enjoyed as an occasional indulgence or for a special occasion. If you’re looking to cut down on carbs, you could experiment with almond flour or a gluten-free flour mix.
Enjoy your homemade Ricotta Gnocchi! This comforting, Italian dish brings a taste of authentic Italian cuisine right to your kitchen. Whether you’re making it for a family dinner or a special celebration, these gnocchi are sure to impress your guests with their soft, pillowy texture and rich flavor.
