Easy Homemade Ricotta Gnocchi
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
4.96 out of 5 stars
(64)
Ingredients
3 servings
- 250g / 8oz ricotta (, must be full fat (Note 1)
- 3/4 cup (75g) freshly grated parmesan cheese (Note 2)
- 1 large egg (55 - 60g/2oz)
- 1 egg yolk (egg white use ideas here)
- 1/4 tsp cooking salt / kosher salt
- Pinch black pepper
- 3/4 to 1 cup flour (plain/all-purpose), plus more for dusting (Note 3)
- 4 tbsp / 60 g unsalted butter
- 1/4 tsp cooking / kosher salt (omit if using salted butter)
- Black pepper
- 2 tbsp olive oil
- 3 garlic cloves (, minced)
- 1/2 onion (, finely diced)
- 28 oz / 800 g canned crushed tomatoes
- 1 tbsp mixed dried Italian herbs (or any combination of dried parsley, basil, oregano and thyme)
- 1 tsp salt
- Black pepper
- Freshly grated parmesan
- Fresh parsley (, finely chopped (optional)
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Preparation
Step 1
Homemade ricotta gnocchi
Step 2
Mix - Put all the gnocchi ingredients in a bowl except the flour. Use a rubber spatula or wooden spoon to mix until combined (smear up the wall if needed, to help cream the ricotta).
Step 3
Add flour - Add 3/4 cup of flour and mix until just combined so it is a very sticky dough that will hold its shape in a mound, but is not runny and stir-able like a batter (see video for consistency). Stickier dough = softer gnocchi! Use the remaining flour, 1 tbsp at a time, if needed, but try to stick with 3/4 cup. (Note 3)
Step 4
Logs - Sprinkle a work surface with flour then scrape the dough out onto it. Sprinkle the surface lightly with flour then use your hands to bring the dough into a disc about 2.5cm/1" thick. Cut it into 8 wedges.
Step 5
Roll and cut - Roll each piece into a log 25cm/10" long, about 1.25cm / 1/2" wide. Cut into 1 1/2 cm / 3/5" pieces (I cut 4 logs at a time).(Can freeze at this point - Note 4)
Step 6
Cook gnocchi
Step 7
Boil - Bring a large pot of water to boil. Tumble the gnocchi in and cook for around 2 1/2 minutes, or until the gnocchi is floating on the surface for around 30 seconds.
Step 8
Drain - Reserve 1 mug of cooking water. Then drain and add the gnocchi into the frypan with your sauce of choice (you only need one of them, not both). Follow the instructions below.
Step 9
Browned Butter Sauce
Step 10
Melt the butter in a large fry pan over medium high heat. Let it bubble until it turns brown. Add the salt and pepper. If the gnocchi isn't ready yet, remove from the stove until ready.
Step 11
Add gnocchi - Pour the cooked gnocchi into the fry pan along with 1/2 cup of the reserved cooking water. Gently stir, coating the gnocchi in the melted butter, cooking for 1 minute. This is the step when the butter and starch in the water emulsify so the sauce coats each piece of gnocchi.
Step 12
Do a taste test and add more salt if required. Serve immediately.
Step 13
Tomato Sauce
Step 14
Sauté - Heat the olive oil over medium high heat. Add the garlic and onion. Sauce for 3 to 5 minutes until the onion is translucent. Add the remaining ingredients and cook for 10 minutes. Do a taste test and adjust saltiness to taste.
Step 15
Add the gnocchi and 1/2 cup of the reserved cooking water. Cook for 1 minute, stirring gently. The olive oil and starch in the water will emulsify to thicken the sauce so it clings to the gnocchi better.
Step 16
To Serve
Step 17
Serve immediately as the gnocchi will start to harden after about 15 minutes as it cools. You can reheat in the microwave to soften.
Step 18
Garnish with freshly grated parmesan and parsley, if desired.
Step 19
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