Homemade Ricotta Gnocchi

First things first

• First things first.  Make sure the ricotta you are using is whole fat ricotta.  If you’re really ambitious or just like fabulous ricotta you can make my recipe for Homemade Buttermilk Ricotta.  It’s crazy good and pretty simple to make. 
• If you have purchased ricotta, make sure it isn’t really wet.  If it seems to have a lot of liquid, place the ricotta in a strainer lined with a few layers of cheesecloth.  Refrigerate overnight to allow some of the whey to drain out.  
• Ricotta gnocchi are very tender and very rich.  It’s best to serve with a light sauce.  I like to toss fresh garden tomatoes in butter.  Saute for a minute then add cooked gnocchi

Making Ricotta Gnocchi is so easy

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1. Gather and measure ingredients.
2. In a medium-size bowl, Add ricotta.
3. Mix in panko, flour, lemon zest, Parmigiano Reggiano, fresh rosemary, egg, healthy pinch of salt and a few several grinds of pepper. 
4. Gently stir ingredients together. 
5. Turn gnocchi dough onto a floured surface. LIghtly dust with flour.
6. Cut dough in half
7. With floured hands gently roll into 1-inch diameter ropes.
8. With a sharp knife, cut into 3/4-inch pieces.  Gnocchi is very tender so handle gently.
9. Place on a baking sheet lined with parchment paper.  Cover with plastic wrap and refrigerate until ready to use.  It’s nice to refrigerate the gnocchi for 15-30 minutes to help firm it up.
10. OR place in freezer.  After the gnocchi is completely frozen, transfer to a resealable bag or covered container and return to freezer.

Tip:  Ricotta gnocchi is very tender and should be eaten once cooked so plan on transferring the gnocchi from the boiling water to the sauce.  

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1. Bring a large pot of water to a boil one the water is boiling add 1 tablespoon salt.  Meanwhile, prepare brown butter sauce. Meanwhile in a large skillet cook butter with herbs for 3-5 minutes or until the butter begins to brown.  
2. The sauce will begin to foam a bit.  At this point remove from the heat and gently remove herbs. Strain off the liquid clear butter and clean out any brown remaining bits.  Return strained butter to the skillet
3. Gently add amount about 15 gnocchi at a time to the boiling water. Don’t overcrowd the gnocchi while boiling. The gnocchi will sink at first, but float to the top when cooked.  Gently lift the cooked gnocchi out of the boiling water.
4. Add boiled gnocchi into brown butter and sautée until the bottoms are barely beginning to brown.  Transfer to a serving bowl or plate.  Drizzle remaining browned butter over gnocchi.  Serve with grated Parmigiano Reggiano and freshly grated nutmeg, if desired.

5 from 2 votes

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Homemade Ricotta Gnocchi

Making gnocchi is such fun. You get to learn classic flavors and techniques, and then you can customize them however you like.  

Course Main Course

Cuisine Italian

Keyword how to make gnocchi, ricotta gnocchi, ricotta gnocchi recipe

Prep Time 30 minutes

Cook Time 5 minutes

Total Time 35 minutes

Servings 6 servings

Calories 425 kcal

Author Janet Barton

Ingredients

• 1/2 cup panko bread crumbs
• 16 oz  whole milk ricotta
• zest of 1 lemon
• 1 egg
• 1/2 teaspoon chopped fresh rosemary
• 6 tablespoons flour
• 1/2 cup parmigiano reggiano grated
• pinch of salt and fresh ground pepper

Herbed Brown Butter Sauce

• 3/4 cup unsalted butter
• 3-4 fresh sage leaves
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• Parmigianno Reggiano optional
• nutmeg fresh grated, optional

Instructions

To make the gnocchi:

1. Combine all of the ingredients in a bowl and gently stir with a rubber spatula.  Pour dough out onto a lightly floured surface. Divide dough and roll into long ropes about 1-inch in diameter.  Cut into 1-inch pieces.  Place on a baking sheet, refrigerate and cover until ready to use.

To cook gnocchi:

1. Bring a large pot of salted water to a boil.  Carefully drop gnocchi into boiling water and gently stir. Don't overcrowd the gnocchi. Cook in multiple batches if necessary.   Once they float to the top continue to boil for 2-3 minutes.

Herbed Brown Butter Sauce:

1.  In a large skillet over medium-low heat, cook butter and herbs until the butter turns a golden brown color about 5-6 minutes.  Remove rosemary and thyme because they can turn crispy.  Strain the butter to remove darkened milk solids.  Return butter to skillet.  Add cooked gnocchi and saute for about 3 minutes.  Transfer to serving bowl and drizzle with remaining butter.  Garnish with fresh Parmigiano Reggiano and a dusting of fresh nutmeg.

Recipe Notes

• Make sure the ricotta you are using is whole fat ricotta.  If you're really ambitious or just like fabulous ricotta you can make my recipe for Homemade Buttermilk Ricotta.  It's crazy good and pretty simple to make. 
• If you have purchased ricotta, make sure it isn't really wet.  If it seems to have a lot of liquid, place the ricotta in a strainer lined with a few layers of cheesecloth.  Refrigerate overnight to allow some of the whey to drain out.  
• Ricotta gnocchi is very tender and very rich.  It's best to serve with a light sauce.  I like to toss fresh garden tomatoes in butter.  Saute for a minute then add cooked gnocchi
• It's nice to refrigerate the gnocchi for 15-30 minutes to help firm it up.
• Gnocchi freezes very well.  Place uncooked gnocchi on a parchment lined baking sheet and place in freezer.  After the gnocchi is completely frozen, transfer to a resealable bag or covered container and return to freezer.

Nutrition Facts

Homemade Ricotta Gnocchi

Amount Per Serving (1 serving)

Calories 425 Calories from Fat 324

% Daily Value*

Total Fat 36g 55%

Saturated Fat 22g 110%

Cholesterol 132mg 44%

Sodium 247mg 10%

Potassium 121mg 3%

Total Carbohydrates 12g 4%

Dietary Fiber 0g 0%

Sugars 0g

Protein 14g 28%

Vitamin A 23.3%

Vitamin C 0.6%

Calcium 27.5%

Iron 6.3%

* Percent Daily Values are based on a 2000 calorie diet.

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