Ricotta gnocchi, is one of the classic Italian gnocchi recipes, along with potato gnocchi and squash gnocchi. These simple and delicious little dumplings can be made "white" just with flour and cheese or enriched with minced greens. I particularly love the spinach and ricotta variation: here the recipe!
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INGREDIENTS:
- 1 lb (450 g) ricotta
- 1 egg
- ¾ lb (340 g) fresh spinach
- ¾ lb (340 g) all purpose flour
- 5 oz (100 g) Parmigiano Reggiano
- 1 pinch nutmeg powder
- 1 tsp table salt
FIRST STEPS
First, rinse the spinach thoroughly, and cook them 5 mins into boiling water or steam. At this point, squeeze out the vegetables as much as possible. Eventually, mince the spinach very finely.
After that, strain the ricotta discarding any possible liquid, grate the Parmigiano Reggiano, and sift the flour in order to eliminate any lumps.
MIXING AND SHAPING GNOCCHI
Now, pour the spinach, the ricotta, the flour, and the Parmigiano Reggiano into a bowl. Then, add 1 egg, 1 tsp of salt, and 1 generous pinch of grated nutmeg. Finally, knead the ingredients with your hands quickly, just the time to obtain a smooth and consistent ball of dough.
Take a piece of dough and roll it up over a wooden board into a log 1 inch thick. Cut the log into pieces, then dust the gnocchi with flour. Repeat this step with the rest of the gnocchi dough.
COOKING AND STORING
Ricotta gnocchi need to be cooked within 1 hour; otherwise, you want to freeze them. To freeze the gnocchi, line a baking tray with parchment paper, and dust with flour. Then place the gnocchi over the tray leaving enough space between them, and store in the freezer until perfectly frozen. At this point, you can move the gnocchi quickly into a plastic bag and place again into the freezer.
Cook the gnocchi, either fresh or frozen, into boiling and salted water until they come to the surface, then raise and toss into your preferred sauce.
MY RICOTTA GNOCCHI PREFERRED SAUCE
Ricotta gnocchi are perfect tossed with different sauces, like mushrooms sauce, Gorgonzola sauce, or tomato sauce.
I like to serve my ricotta gnocchi in the following way:
- Pour 1 tbsp of butter per serving into a pan along with a few sage leaves, then melt the butter over medium heat and sauté the sage a couple of minutes.
- Now cook the gnocchi into a 5-quart pot filled with boiling water, along with 4.5 tbsp of cooking salt.
-Once the gnocchi comes to the surface, raise them and sauté in the pan along with the butter and the sage.
- Finally, serve the ricotta gnocchi over a simple garlic and tomatoes sauce, garnished with a sprinkle of Parmigiano Reggiano.
Did you like these recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make me very happy 🙂
PRINTABLE RECIPE
- 1 lb (450 g) ricotta
- 1 egg
- ¾ lb (340 g) fresh spinach
- ¾ lb (340 g) all purpose flour
- 5 oz (100 g) Parmigiano Reggiano
- 1 pinch nutmeg powder
- 1 tsp table salt
- FIRST STEPS
First, rinse the spinach thoroughly, and cook them 5 mins into boiling water or steam. At this point, squeeze out the vegetables as much as possible. Eventually, mince the spinach very finely.
After that, strain the ricotta discarding any possible liquid, grate the Parmigiano Reggiano, and sift the flour in order to eliminate any lumps. - MIXING AND SHAPING GNOCCHI
Now, pour the spinach, the ricotta, the flour, and the Parmigiano Reggiano into a bowl. Then, add 1 egg, 1 tsp of salt, and 1 generous pinch of grated nutmeg. Finally, knead the ingredients with your hands quickly, just the time to obtain a smooth and consistent ball of dough.
Take a piece of dough and roll it up over a wooden board into a log 1 inch thick. Cut the log into pieces, then dust the gnocchi with flour. Repeat this step with the rest of the gnocchi dough. - COOKING AND STORING
Ricotta gnocchi need to be cooked within 1 hour; otherwise, you want to freeze them. To freeze the gnocchi, line a baking tray with parchment paper, and dust with flour. Then place the gnocchi over the tray leaving enough space between them, and store in the freezer until perfectly frozen. At this point, you can move the gnocchi quickly into a plastic bag and place again into the freezer.
Cook the gnocchi, either fresh or frozen, into boiling and salted water until they come to the surface, then raise and toss into your preferred sauce. - MY RICOTTA GNOCCHI PREFERRED SAUCE
Ricotta gnocchi are perfect tossed with different sauces, like mushrooms sauce, Gorgonzola sauce, or tomato sauce.
I like to serve my ricotta gnocchi in the following way:
- Pour 1 tbsp of butter per serving into a pan along with a few sage leaves, then melt the butter over medium heat and sauté the sage a couple of minutes.
- Now cook the gnocchi into a 5-quart pot filled with boiling water, along with 4.5 tbsp of cooking salt.
-Once the gnocchi comes to the surface, raise them and sauté in the pan along with the butter and the sage.
- Finally, serve the ricotta gnocchi over a simple garlic and tomatoes sauce, garnished with a sprinkle of Parmigiano Reggiano.
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POTATO GNOCCHI RECIPE & HISTORY - all you need to know!
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