Ricotta Gnocchi
Ricotta Gnocchi
I’m a touch obsessed with these gnocchi! I would normally just buy the
fresh gnocchi from the supermarket because making potato-based gnocchi
takes a lot of time and can be hit and miss depending on the potatoes.
The only reason I tried making this ricotta version was because I’d
visited Mediterranean Wholesalers in Brunswick to buy ricotta for
spinach and ricotta cannelloni and ended up with 500g of leftover
ricotta.
If you haven’t visited Mediterranean Wholesalers before, I highly recommend it. It’s an Italian supermarket paradise with great prices to match.
The best part about this gnocchi recipe is how well it freezes and how quickly it cooks — ready in about 30 seconds! That’s my kind of meal prep. I always keep cheese in the fridge or a block of Parmesan in the freezer (sorry to any Italians if this is blasphemous), and there’s usually pesto or tomato sauce in the pantry.
It’s perfect for a quick midweek meal when time’s short, or when you’ve got a bit more time, dressed up for a more impressive date-night dinner.
If you haven’t visited Mediterranean Wholesalers before, I highly recommend it. It’s an Italian supermarket paradise with great prices to match.
The best part about this gnocchi recipe is how well it freezes and how quickly it cooks — ready in about 30 seconds! That’s my kind of meal prep. I always keep cheese in the fridge or a block of Parmesan in the freezer (sorry to any Italians if this is blasphemous), and there’s usually pesto or tomato sauce in the pantry.
It’s perfect for a quick midweek meal when time’s short, or when you’ve got a bit more time, dressed up for a more impressive date-night dinner.
Servings: 800g or 4-6 serves
Ingredients
Sauce Ideas
Instructions
- Drain the ricotta – Drain the ricotta well to remove any excess liquid, then transfer it to a large mixing bowl.
- Make the dough – Add the flour, egg yolks, Parmesan, salt and pepper. Mix gently until just combined, taking care not to overwork the dough. If the dough feels sticky, gradually add extra flour, one tablespoon at a time, until it holds together nicely.
- Divide the dough – Shape the dough into a round, pizza-like shape and cut it into 8 wedges using a floured knife.
- Roll the dough – On a lightly floured surface, roll each wedge into a sausage shape approximately 2cm wide.
- Cut the gnocchi – Cut each sausage into individual gnocchi pieces. Lightly dust with flour to prevent the cut edges sticking.
- Cook the gnocchi – Bring a large saucepan of salted water to the boil. Add the gnocchi. Once cooked, they will rise to the surface, which takes approximately 30 seconds.
- Serve – Remove the gnocchi with a slotted spoon and serve immediately with your preferred sauce.
Recipe Notes
- Freezing: Arrange the uncooked gnocchi in a single layer on a baking-paper-lined tray. Freeze until solid, then transfer to a sandwich bag or freezer-safe container for storage.
- Cooking from frozen: There’s no need to defrost the gnocchi. They can be added directly to boiling salted water from frozen.
- Don’t overwork the dough: Mix the ingredients gently and only until just combined. Overworking the dough can result in tougher gnocchi.
- Adjust the flour: Ricotta can vary in moisture, so you may need slightly more flour depending on how wet your ricotta is. Add it gradually, one tablespoon at a time.
- Meal prep: These gnocchi freeze particularly well, making them a great option to prepare ahead for quick midweek meals.
- Cost: Approximately $8.80 for 800g of gnocchi, depending on ingredient prices.
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