Main Dishesnatashaskitchen5.0
Ricotta Gnocchi
Ricotta Gnocchi satisfy the craving for gnocchi with very little effort. No need to fuss with potatoes since the star ingredient is ricotta cheese. I finish these by sautéing in bacon butter until they are golden brown at the edges, and love them served with sour cream. You can also toss them with your favorite sauce.Makes about 140 gnocchi for about 8 dinner servings
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 15 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●wooden spoon
- ●skillet
- ●pot
- ●baking sheet
- ●knife
📝 Preparation Steps
1
Make Dough: In the bowl of a stand mixer (or in a large mixing bowl using a wooden spoon), combine the ricotta, eggs, parmesan, salt, pepper, and nutmeg. Stir until well combined. Add the flour, 1/2 cup at a time, stirring between each addition just until incorporated. Add the last half a cup sparingly (depending on the moisture content of your ricotta, you may need more or less). The dough should be soft and sticky but not wet.
2
Chill Dough: Dust a dinner plate with flour and turn the dough out onto the plate. Dust the top of the dough with flour to make it easier to handle, then shape it into a disk, cover with plastic wrap, and refrigerate for at least ⏱️ 30 minutes or up to ⏱️ 4 hours (or up to ⏱️ 24 hours - see make-ahead tips below).
3
Cook the bacon -optional - if sautéing finished gnocchi: in a large skillet, add chopped bacon and sauté until crisp and browned. Use a slotted spoon to remove the bacon to a plate. Stir in and melt the butter, and turn off the heat while you form and cook your gnocchi.
bacon4 ozbutter3 Tbsp
4
Boil Water: When ready to form and cook, bring a large pot of water to a boil and add salt (it should taste like ocean water).
5
Shape Gnocchi - Line a rimmed baking sheet with parchment paper and dust with flour, and set aside. Turn the dough out onto a floured surface and divide into 4 pieces. Work with 1 piece of dough at a time and keep the rest covered with plastic wrap. Dust the dough with flour and roll it into a log, about 3/4” thick. Use a knife or bench scraper to cut into 3/4” wide pieces. Transfer gnocchi to the prepared baking sheet. Repeat with the remaining dough.
6
Cook gnocchi in 3 batches in the salted water over medium heat. Once they float to the top (⏱️ 1-2 minutes), let them cook another ⏱️ 2 minutes, then remove with a slotted spoon and repeat with the next batch. Serve warm with butter or your favorite warm sauce. To finish on a skillet, proceed with the next step.
butter3 Tbsp
7
To Sauté Gnocchi (optional): Transfer the drained gnocchi to an oiled rimmed baking sheet as you cook the batches. Heat the butter and bacon grease until hot, and the butter is foaming. Add the cooked gnocchi to the hot skillet and sauté over medium heat for ⏱️ 2 minutes per side or until golden brown. Using a 12-inch skillet, I was able to fit everything together, but you could divide it into two skillets if needed. Serve garnished with the crispy bacon. I love dipping the sautéed gnocchi in sour cream - so yummy!
butter3 Tbspbacon4 oz
Nutrition Facts
calories
316 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
1 g
sugar Content
0.3 g
sodium Content
580 mg
protein Content
16 g
trans Fat Content
0.2 g
cholesterol Content
78 mg
carbohydrate Content
21 g
saturated Fat Content
10 g
unsaturated Fat Content
8 g
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