Homemade Ricotta Gnocchi
Potato and Ricotta, an unlikely duo, combine here to form a gnocchi that is so light, and so fluffy, you will never want to return to the frozen food section for your gnocchi fix again.
Fluffy Gnocchi
One of the synonyms always used with gnocchi is calling these little pieces “pillows”. This resemblance to a soft, fluffy inside is important in making a perfectly delicious gnocchi.
Unlike the other pastas made around here, gnocchi should be treated delicately. Barely kneading the dough together here will avoid a dense heavy gnocchi.
Instead, lightly incorporating the pieces together, and only pressing enough to combine is the secret to keeping that fluffiness. In order to achieve this, we will be incorporating the flour is increments, an approach that forces slow rolling discipline.
Finishing in a Pan Sauce
These are fresh airy little pieces of dough, so they are going to cook fairly quickly, just like any fresh pasta.
However, the starchy potato structure allows for us to do something we cannot do with regular pasta noodles: Crisp this up in a hot pan sauce.
After cooking in the boiling water, use a slotted spoon to remove the gnocchi and place right into a simmering pan sauce. This not only coats the pasta in the delicious sauce, but that crispy browned edge is not something to be missed.
Ready To Get Started?
All you will need for this is a knife to cut your individual pieces. It is that simple.
What You’ll Need
Makes roughly 3-4 servings
For the gnocchi:
1 Russet Potato, peeled and boiled
1 cup flour, divided into 3rds. Plus more aside to work with
1/4 cup Ricotta Cheese
2 tablespoons of whole milk
1/4 cup Parmesan Cheese (Pecorino or another dry cheese will work)
1 Egg
Seasonings: Salt, Black Pepper, Dried Herbs (Oregano, Sage, Thyme all work great)
For the pan sauce:
Olive oil
2 tbsp of butter, divided in 4 pieces
1 clove garlic (optional)
Lets Do This
On a floured surface, take your russet potato, cooled to room temperature, and using the back side of a fork begin to softly mash. Solid pieces should be broken down
Add in 1/3 cup of flour, and your seasoning, and mix to combine
Create a well in the center and begin adding your wet ingredients: first the ricotta and Parmesan cheeses, the egg, and the milk
Using the fork, begin to whisk the well. As it begins to incorporate the dough add another 1/3 cup of flour. Finally, add the last 1/3 cup of flour to the top. Flour your hands and begin combine by hand
The dough should feel very light. Once it has come together, begin shaping it into a wide log
Take the knife and cut a third of the dough off, reserving the remaining 2/3s. Starting with the heel of one hand, gently roll back and forth from the center creating a longer and longer log until your desired thickness is reached. As it thins out, you will need both hands to do the rolling. Typically, a gnocchi is as wide as your first thumb knuckle to the end of the thumb
Taking your knife, cut the log into individual gnocchi. 1-2 inch pieces in length are ideal. Place the finished pieces of a floured surface
Repeat with the remain 2/3s of your original gnocchi dough
Optional: if you would like to add the iconic gnocchi ridges, roll the cut pieces of gnocchi down the back of the fork like a slide. You may need to press slightly to get the ridges. See below
Finishing In A Pan Sauce
On medium-low heat, add olive oil to cover the bottom of your pan, along with 2 pieces of your butter, stirring together. The butter should melt and foam, but not brown. If using a clove of garlic, add to the sauce
Meanwhile, in a boiling pot of water, add salt. Once returned to a boil, add gnocchi
When the gnocchi begin to surface, they are done. Use a slotted spoon and remove the pieces a few at a time, and place directly into the pan sauce
Shake the pan lightly to ensure the gnocchi are not sticking to the bottom of the pan. If so, you may need some more oil
Allow the gnocchi to cook a few minutes before tossing. The gnocchi should develop a light golden crisp on the outside
Using the slotted spoon, transfer to a plate and top with any grated cheese and garnish. Drizzle the remaining pan sauce over the top and serve
Simple, but beautiful
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