Best Homemade Ricotta Gnocchi Recipes

HOMEMADE RICOTTA GNOCCHI WITH FRESH HERBS

Steps:

• Line a plate with a clean kitchen towel or a layer of 2 to 3 paper towels. Spread the the ricotta on the towel in a thin, even layer with a rubber spatula; this will help remove any excess moisture from the ricotta. Fold the edges of the towel over the ricotta, lightly press down and set aside to drain, about 15 minutes.
• Finely chop 1/2 cup of the basil leaves and 1/2 cup of the mint leaves, reserving the remaining leaves for garnish.
• In a large bowl, mix the chopped basil and mint, drained ricotta, Parmesan, eggs, 1/4 cup of the chives, 2 teaspoons salt and a healthy crack of black pepper with a rubber spatula until smooth and well-combined. Add the flour in 4 parts (1/4 cup at a time), delicately folding with the spatula between each addition to make sure the gnocchi dough remains light and fluffy.
• Bring a large pot of water to a boil. Line a baking sheet with parchment paper and dust with flour. Set aside.
• Dust a clean counter or cutting board with flour. Scoop the dough out of the bowl and onto the floured surface, dust with more flour and use your hands to form into a thick ball. Divide the dough into 4 equal pieces. Roll each piece into a 12-inch-long and 1/2-inch-thick snake. Using a sharp knife or pastry cutter, cut into 1 1/2-inch pieces and place on the prepared baking sheet until ready to cook.
• In a large skillet, bring the tomato sauce to a simmer over medium heat, 2 to 3 minutes. Reduce the heat to low to keep warm.
• Season the boiling water heavily with salt. Add the gnocchi and cook until they float to the top, 1 to 3 minutes. Transfer the gnocchi directly to the sauce using a slotted spoon or spider, add 1 cup of the pasta cooking water and delicately toss together until warmed through, taking care to not break the gnocchi.
• To plate, divide the gnocchi and sauce among 6 shallow bowls and top with Parmesan, the reserved basil and mint, the remaining 1/4 cup chives and a drizzle of olive oil. Enjoy!

HOMEMADE RICOTTA GNOCCHI

Steps:

• 1. In a large bowl mix together all the ingredients using a spatula and then with your hands to work into a dough consistency, if dough is alittle wet add 1-2 tablespoons of flour and knead, consistency should be soft but not sticky
• 2. Place kneaded dough onto a floured surface and knead a few more times working it into a ball set aside, flour your work surface preferably a wooden board.Flatten into a 4- to 6-inch disk and cut into quarters using a knife. Working one piece at a time, roll dough into a log about 6 inches long, dusting with flour as necessary. Split log in half and roll each half into a log about 12 inches long and 3/4-inch wide. You should end up with 8 logs.Cut each log into 8 to 10 gnocchi.Tansfer to a parchment-lined baking sheet dusted wit flour. At this point if using same day refrigerate until you are ready to cook them or place in freezer 15 mins and then transfer to ziploc bag and freeze.
• 3. To cook, bring a large pot of salted water to a boil. Through gnocchi in and stir gently cook for about 3-4 mins, the gnocchi will come up to the top when cooked, strain with a hand collander directly from pot into your prepared serving dish and add your favorite sauce, mix well and serve with a nice helping of parmiggiano cheese!