Using ricotta, you can make homemade gnocchi from scratch in less than 30 minutes. It's real Italian food - fast! The gnocchi is light and fluffy, just like potato gnocchi. I've provided two sauces because I can't decide which is better so choose which one you prefer! The browned butter lets the flavour of the gnocchi shine through. But you can't be too generous with butter and I like my pasta saucy, so I've provided a classic tomato sauce too.
Author: Nagi | RecipeTin Eats
8 oz / 250g ricotta - ordinary supermarket ricotta, not expensive fresh Italian ricotta (Note 1)
3/4 cup / 75 gfreshly grated parmesan cheese(Note 2)
3/4 to 1 cup / 112 - 150gplain flour, plus more for dusting (Note 3)
Browned Butter Sauce
4 tbsp / 60 gunsalted butter
1/4tspsalt(or omit if using salted butter)
3garlic cloves, minced
1/2brown onion, finely diced
28 oz / 800 g canned crushed tomatoes
1tbspmixed dried Italian herbs(or any combination of dried parsley, basil, oregano and thyme)
Freshly grated parmesan
Fresh parsley, finely chopped (optional)
Combine the gnocchi ingredients in a bowl except the flour.
Use a rubber spatula to mix until the egg is partially mixed into the ricotta. Then add 3/4 cup of flour and mix until just combined so it is a sticky very soft dough, but not like batter. Use the remaining flour, 1 tbsp at a time to get the dough consistency right. I find 3/4 cup is enough. (Note 3)
Turn it out on a work surface lightly dusted with flour, sprinkle a tiny bit of flour on top then pat it down to a disc about 1"/2.5cm thick. Cut it into 8 pieces.
Roll a piece into a log about 3/5" / 1.5 cm in diameter and about 10"/25cm long. Repeat with remaining dough.
Line 4 logs up, then cut them into 3/5" / 1.5cm pieces. Repeat with remaining 4 logs. (Note 4)
Bring a large pot of water to boil. Tumble the gnocchi in and cook for around 2 1/2 minutes, or until the gnocchi is floating on the surface for around 30 seconds.
Reserve 1 mug of cooking water. Then drain and add the gnocchi into the frypan with your sauce of choice (you only need one of them, not both). Follow the instructions below.
Browned Butter Sauce
Melt the butter in a large fry pan over medium high heat. Let it bubble until it turns brown. Add the salt and pepper. If the gnocchi isn't ready yet, remove from the stove until ready.
Pour the cooked gnocchi into the fry pan along with 1/2 cup of the reserved cooking water. Gently stir, coating the gnocchi in the melted butter, cooking for 1 minute. This is the step when the butter and starch in the water emulsify so the sauce coats each piece of gnocchi.
Do a taste test and add more salt if required. Serve immediately.
Heat the olive oil over medium high heat.
Add the garlic and onion. Sauce for 3 to 5 minutes until the onion is translucent.
Add the remaining ingredients and cook for 10 minutes. Do a taste test and adjust saltiness to taste.
Add the gnocchi and 1/2 cup of the reserved cooking water. Cook for 1 minute, stirring gently. The olive oil and starch in the water will emulsify to thicken the sauce so it clings to the gnocchi better.
Serve immediately as the gnocchi will start to harden after about 15 minutes as it cools. You can reheat in the microwave to soften.
Garnish with freshly grated parmesan and parsley, if desired.
1. Fresh, soft Italian ricotta you can get from specialty delis is not suited to this recipe. You can use it, but you'll need around 15 oz / 450 g and will need to extract excess liquid by placing it in a paper towel lined colander for 30 minutes to an hour until it has thickened. Then measure out 8 oz / 250 g and proceed with the recipe.Much easier and cheaper to use run-of-the-mill supermarket ricotta. Either over the counter from the deli or from the refrigerator section.2. You really need to use freshly grated parmesan cheese for this because it is lighter and finer than store bought pre grated parmesan so it dissolves into the gnocchi better.3. KEY TIP: The less flour you use, the lighter, softer and fluffier your gnocchi will be.4. If making ahead to freeze, sprinkle very lightly with flour then place a single layer in a container. Place a layer of cling wrap or parchment paper (baking paper) on top, then top with another layer of gnocchi. Repeat until all gnocchi is in the container. Place airtight lid on then freeze until required.To cook, place into boiling water from frozen, cooking for an extra 1 minute.5. Recipe adapted from various sources, including Gourmet Traveller, Serious Eats, and SBS (Margaret Fulton recipe).