Perfect Ricotta Gnocchi
- PREP 20min
- COOK 10min
- TOTAL 30min
Easily create restaurant-quality ricotta gnocchi at home. The dough comes together in under twenty minutes, allowing you to cook it immediately or freeze for later. Serve the gnocchi plain with olive oil, parmesan cheese, and herbs, or elevate it with a buttery crust and light marinara sauce. Follow the instructions below for making the dough, cooking, and freezing.
You Will Need
3/4 cup (98g) all-purpose flour, plus more for baking sheet and workbench
1 ounce (28g) Parmigiano-Reggiano cheese, finely grated, about 1/3 cup, plus more for serving
2 teaspoons finely grated lemon zest
1 cup (250g) whole milk ricotta cheese
1 large egg
Salt for cooking
2 tablespoons butter, optional for cooking
2 cups warmed marinara sauce, optional for serving
Directions
Line a baking sheet with parchment paper and dust with 1 to 2 tablespoons of flour.
Make gnocchi dough: Mix 3/4 cup of flour, 1 ounce of finely grated parmesan cheese, and 2 teaspoons finely grated lemon zest in a large bowl until well blended.
Make a well in the center of the flour mixture, and then add 1 cup of ricotta cheese and 1 egg. Using a wooden spoon, stir until the dough comes together. The dough should come together within 20 to 30 strokes of your spoon. Be careful not to overwork the dough to keep the gnocchi light when cooked.
Cut the gnocchi: Transfer the dough to a well-floured work bench and pat it together. Shape into a rectangle, then cut into 4 even pieces. If the dough is tacky, add a little more flour.
Gently roll each piece into a 12-inch long rope about 3/4-inch thick, adding more flour as necessary to prevent sticking.
Cut the ropes into 3/4-inch pieces, then transfer to the prepared baking sheet with flour. Shimmy the baking sheet so that the flour lightly coats each piece. Cook gnocchi or freeze for later (see freezing tips below).
Cook gnocchi: Bring a pot of salted water to a boil. Add gnocchi and cook for 2 to 3 minutes or until the gnocchi starts to float to the top. As they finish cooking, use a slotted spoon to remove from the water.
If serving with butter and marinara sauce, while the gnocchi cook, melt 2 tablespoons of butter in a wide skillet over medium heat. When the butter is bubbling, add the cooked gnocchi. Cook, shaking the pan occasionally, until the gnocchi has browned on all sides, about 3 minutes. Toss with warmed marinara sauce and serve topped with parmesan cheese.
Adam and Joanne's Tips
- To freeze ricotta gnocchi: Place a baking sheet with gnocchi into the freezer and freeze for 1 hour or until the individual pieces are hard. Transfer the semi-frozen gnocchi to airtight freezer-friendly bags. Keep in the freezer for up to 3 months. When you are ready to cook, remove it from the freezer and cook it from frozen using the directions above.
- This recipe has been inspired by Michael Symon.
- The nutrition facts provided below are estimates.