The Easiest Ricotta Gnocchi Recipe
This easy ricotta gnocchi is the perfect Valentine’s Day activity and dinner!
When it comes to Valentine’s Day, I think the best gift you can give someone is quality time… and food ;) So when I saw this ricotta gnocchi recipe in my Nana’s recipe binder, I thought it would be special if Adam and I made it together. A little cooking date!
I’ve never made gnocchi before, so this was an activity that we were both learning at the same time which made it so much fun and an especially great date idea. It was also much easier than I thought it would be! I’ve always been so intimidated at the thought of making gnocchi but this only required a few ingredients and about 30 minutes. Easy peasy!
And the result?! OMG. It totally exceeded our expectations. We were SO proud of ourselves and we kept talking about how delighted Nana would have been to hear that I made her recipe with my “tall handsome husband”. (Yes, that’s how she always referred to him. So cute.)
We actually cut the recipe in half, but I wanted to give you the full original recipe because the half batch we made did not last long. Even if you don’t devour it as quickly as we did, you can freeze any extras that you don’t want to boil that day. Instructions on that are farther down in the post.
Ricotta Gnocchi Recipe
Ingredients
2 cups ricotta
1.25 cup parmigiano-reggiano, freshly grated
Approximately 2.5 cups all-purpose flour
Instructions
- In a large bowl, mix the ricotta and 1 cup of the freshly grated parmesan cheese together until well blended. (Do not buy pre-grated cheese! Nana notes that freshly grated is finer, which makes a difference in the texture!)
- Gradually stir in as much flour as possible. When the dough becomes too stiff to sir, turn it out onto a floured surface.
- Knead in the remaining flour until it is smooth/not sticky and it forms a ball, about 5 minutes.
- Cut off about 1/8th of the dough. Roll the cut piece into a cylinder, about 3/4″ in diameter. With a sharp knife, cut the cylinder into 3/4″ lengths.
- Holding a fork in one hand, roll each gnocchi over the lines. Use just enough pressure to make ridges on one side and a concave depression on the other. Flour the fork if the gnocchi sticks to it while you roll.
- Repeat step 4 and 5 with remaining dough.
- In a large pot of salted boiling water, cook the gnocchi in two batches. When they rise to the surface, about 2-3 minutes, they are done.
- Toss with sauce and enjoy!
What sauce should I serve with this ricotta gnocchi?
There are tons of options for this, but we opted for a very simple tomato sauce. Just cook garlic in olive oil, add crushed tomatoes, salt and pepper and simmer. Add fresh basil, toss with the fresh gnocchi, and then top with parmesan cheese.
You could also make a simple brown butter sauce, or go easy on yourself and buy your favorite jarred sauce. Nothing wrong with that!
Can you freeze the ricotta gnocchi?
Yes! Arrange the gnocchi in a single layer on a cookie sheet. Freeze until firm and then transfer to freezer-safe containers or bags. They will keep well for up to 3 weeks in the freezer. When ready to eat, cook from frozen but allow 2-3 minutes longer cooking time.
The Easiest Ricotta Gnocchi Recipe
Ingredients
- 2 cups ricotta
- 1.25 cup parmigiano-reggiano, freshly grated
- Approximately 2.5 cups all-purpose flour
Instructions
1. In a large bowl, mix the ricotta and 1 cup of the freshly grated parmesan cheese together until well blended. (Do not buy pre-grated cheese! Nana notes that freshly grated is finer, which makes a difference in the texture!)
2. Gradually stir in as much flour as possible. When the dough becomes too stiff to sir, turn it out onto a floured surface.
3. Knead in the remaining flour until it is smooth/not sticky and it forms a ball, about 5 minutes.
4. Cut off about 1/8th of the dough. Roll the cut piece into a cylinder, about 3/4" in diameter. With a sharp knife, cut the cylinder into 3/4" lengths.
5. Holding a fork in one hand, roll each gnocchi over the lines. Use just enough pressure to make ridges on one side and a concave depression on the other. Flour the fork if the gnocchi sticks to it while you roll.
6. Repeat step 4 and 5 with remaining dough.
7. In a large pot of salted boiling water, cook the gnocchi in two batches. When they rise to the surface, about 2-3 minutes, they are done.
8. Toss with sauce and enjoy!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
PS. If you like this Ricotta Gnocchi recipe, you might also like Vodka Sauce, Bolognese Sauce, and Risotto.
