Ricotta Gnocchi

You will need:

1/2 cup panko bread crumbs
16 oz homemade 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

In a medium size mixing bowl, add ricotta.

6 tablespoons flour.

1/2 cup panko bread crumbs.

zest of 1 lemon.

1/2 cup parmigiano reggiano.

1/2 teaspoon rosemary.  If you don’t have fresh rosemary, omit the rosemary and use fresh parsley.   I wouldn’t use dried rosemary.

Add the egg.

Add a healthy pinch of salt.

Add several grinds of pepper.

Gently stir ingredients together.

That’s it!

Place the gnocchi dough onto a floured surface.

Lightly dust with flour.

Divide the dough in half.

With floured hands, gently roll the dough into 1-inch in diameter ropes.

Place on a baking sheet.

Cover with plastic wrap and refrigerate until ready to use.  At this point you can, also, place in the freezer until frozen.  Remove from baking sheet and place in a ziplock bag.  You can freeze the gnocchi for about a month.

When ready to cook, drop into a large pot of boiling, salted water.  Once the begin to float to the top continue to cook an additional 2-3 minutes.  Gently stir so they don’t stick and don’t over crowd the pot.  I generally boil a dozen at a time.

You probably noticed that I have fresh sage in my photo.  My intentions were to complete a gnocchi dish.  BUT I have been tending my almost 2 year old granddaughter for the past week and the finished dish just didn’t happen.  She was too much help.

Because the gnocchi is very rich, I like to serve them with barely sauteed fresh tomatoes.  I’m hoping to create a dish with asparagus or peas for spring.  Be sure to check back to see what I come up with.

Uh Oh!  The little girl is up from her nap…gotta go….

5 from 1 vote

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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 221 kcal

Author Janet Barton

Ingredients

• 1/2 cup panko bread crumbs
• 16 oz  homemade 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

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.  Once they float to the top continue to boil for 2-3 minutes.

Recipe Notes

Source:  Snails View

Nutrition Facts

Ricotta Gnocchi

Amount Per Serving

Calories 221 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 7g 35%

Cholesterol 71mg 24%

Sodium 244mg 10%

Potassium 114mg 3%

Total Carbohydrates 11g 4%

Dietary Fiber 0g 0%

Sugars 0g

Protein 13g 26%

Vitamin A 8.8%

Calcium 26.8%

Iron 6%

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