Best Easy Ricotta Gnocchi Recipes

EASY RICOTTA GNOCCHI

Steps:

• Bring a large pot of salted water to boil. Line a baking sheet with parchment paper and dust with flour.
• Beat the eggs with 1 teaspoon salt and several grinds of pepper in a small bowl. Put the ricotta in a large bowl and whisk in the eggs with a fork until smooth. With a wooden spoon, stir in 1/2 cup of the Parmesan. Stir in 3/4 cup of the flour; the dough should be slightly sticky but hold its shape, if not, add flour a tablespoon at a time, but not more than 1 cup in all.
• Turn the dough onto a floured countertop and knead just to bring it together. Divide the dough into 4 pieces. Roll one piece into a 1-inch-thick log and cut into 3/4-inch-long nuggets. Press the tops lightly with the tines of a fork. Transfer to the prepared baking sheet. Repeat with the remaining dough.
• To finish the gnocchi, melt the butter in a large skillet (use up to 8 tablespoons if you want your pasta saucy).
• Add the gnocchi to the boiling water - you may need to do this in batches. Add 1/2 cup of the pasta cooking water to the butter and let simmer while you cook the gnocchi.
• Once they float, cook until tender, 2 to 3 minutes. Gently remove with a spider or strainer to the skillet with the sauce. Toss the gnocchi to coat in the sauce. Sprinkle with the parsley and remaining 1/2 cup Parmesan. Remove the skillet from the heat and stir gently to combine.

EASY RICOTTA GNOCCHI WITH LEMON AND THYME BUTTER

Steps:

• LEMON AND THYME BUTTER: Place the butter, thyme, lemon zest and juice in a small saucepan over low heat and stir until the butter is melted. Set aside and keep warm. GNOCCHI: Place the ricotta, parmesan, egg, flour, parsley, salt, and pepper in a bowl and mix well to combine. Turn out the mixture onto a lightly floured surface and roll into a 6 inch long rope. Cut into 3/4 inch lengths and press lightly with the back of a fork. Cook the gnocchi in batches in a large pot of salted, boiling water for 2-3 minutes or until cooked through. Remove with a slotted spoon and place in serving bowls. Spoon over the lemon butter and top with extra parmesan cheese.

EASY RICOTTA GNOCCHI

Steps:

• Set a strainer line with three coffee filters or paper towels over a bowl. Add the ricotta and let the cheese drain for about an hour. (This can be done several days in advance.) In a large bowl, mix the strained ricotta, egg, cheese, and 3/4 cup of the flour until all ingredients are incorporated. Cover and refrigerate for 15 minutes. Check the dough by rolling a bit in your hand. It should be a bit tacky. If it clings to your fingers like bubble gum, incorporate more flour one tablespoon at a time until you reach a tacky, workable consistency. [Note: This took a little experimentation on our part. We kept a pot of boiling water going and tried a couple samples until we got it right or close to - since a little more flour is added later during rolling.] Refrigerate for another 15 minutes. Before shaping, put a large pot of water on the stove to bring to a boil. Sprinkle a baking sheet with flour and set it close to your work space. Sprinkle your hands and work surface with a little flour. Break off a tennis-ball sized piece of the dough and roll it into a thick log about 3/4-inch thick. Using a bench scraper or sharp knife, cut the log into 3/4" pieces. You can leave them as little 'pillows' or shape them into the traditional grooved gnocchi by rolling them off the back of a fork with your thumb. Transfer this batch to the baking sheet and toss with flour to prevent sticking. Repeat rolling process with the remaining dough. Add 1 tablespoon of salt to the water and half of the gnocchi. Gently stir the gnocchi to make sure they don't stick. Once they bob to the surface, let them cook an additional 2 minutes. Remove gnocchi with a slotted spoon and transfer to a colander set over a bowl to finish draining. Repeat with second batch of gnocchi. Toss the gnocchi with sauce and serve immediately.