Homemade ricotta gnocchi broccoli cream sauce
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6 - 8 servings
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Calories
557 kcal
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Course
Main Course
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Cuisine
Italian
Homemade ricotta gnocchi broccoli cream sauce
Description
The ricotta gnocchi are prepared by mixing ricotta cheese, eggs, and Parmesan, gradually incorporating flour until a soft dough forms. The dough is rolled into logs and cut into small gnocchi pieces. The amount of flour added depends on the moisture content of the ricotta and size of the eggs, with the goal to keep the dough tender but manageable. Using less flour maintains a soft texture after cooking.
The broccoli cream sauce involves lightly sautéing garlic and broccoli in olive oil, then simmering with heavy cream and Parmesan. The addition of nutmeg, salt, and black pepper enhances the mild creamy flavor with a gentle warmth. This sauce clings well to the gnocchi, complementing their softness with a flavorful and creamy texture.
This dish is appropriate as a main pasta course, combining fresh homemade gnocchi with a lush green vegetable sauce. The balance between the light gnocchi and rich cream sauce creates a harmonious meal that can impress with fresh ingredients and careful preparation.
Use as little flour as possible to keep gnocchi tender; adjust based on ricotta moisture.Dust your hands and knife with flour to manage sticky dough during rolling and cutting.Sieve flour into the ricotta mixture to prevent lumps for a smoother dough.
Ingredients
For The Ricotta Gnocchi
- 1 3/4 - 2 cups flour , plus extra for dusting (250g-300g)
- 3 egg large
- 14 oz ricotta cheese (400g)
- 1/4 cup Parmesan Cheese , grated (20g)
- salt to season
- black pepper to season
For The Sauce
- 1 broccoli small
- 2 cloves garlic
- 1 1/4 cup heavy cream 300ml, double
- 1/2 cup Parmesan Cheese (50g)
- 1/2 tbsp olive oil
- 1 pinch nutmeg
- salt
- black pepper
Instructions
- Add all the gnocchi ingredients apart from the flour in a large mixing bowl and stir with a wooden spoon or spatula until thoroughly combined.
- Gradually add the flour while stopping to fold it into the ricotta mixture. Keep doing this until a soft dough forms. *See notes
- Tip: I find the amount of flour needed depends on the creaminess of the ricotta (some can be wetter than others). Keep adding the flour until the dough is soft and easy to handle without sticking to your hands.
- Dust a work surface with flour and tip the dough out from the bowl. Shape the ricotta gnocchi dough into a rough rectangle log shape and cut it in half. The dough will be quite sticky at the edges you cut so always dust the knife with flour before cutting and then lightly dust the cut edges.
- Divide each half in half again so you have 4 pieces of dough (photo 6). Carefully roll each piece of dough into a long log around 1/2 inch to 1 inch thick.
- Cut each rolled out log into gnocchi (small-medium sized) and set them aside on a flour-dusted chopping board or surface.
- Bring a large pot of salted water to a boil. Cut the thick stalk off the broccoli so you only have florets left. Add them to the boiling water for 1 minute then remove with a slotted spoon and set aside (keep the water boiling).
- Finely chop the garlic and fry it in a little olive oil in a large pan. Roughly chop the broccoli into small-medium pieces and add to the garlic.
- Fry for 30 seconds to 1 minute then add the cream, nutmeg and salt and pepper. At this point add the gnocchi to the boiling water.
- Bring the cream to a boil then add the parmesan. Keep the sauce simmering until it started to thicken then remove the gnocchi from the water with a slotted spoon and add to the sauce.
- Toss to coat in the sauce, season with more salt and pepper and serve.
Notes
- Use as little flour as possible to keep gnocchi tender; adjust based on ricotta moisture.
- Dust your hands and knife with flour to manage sticky dough during rolling and cutting.
- Sieve flour into the ricotta mixture to prevent lumps for a smoother dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 servings
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Calories | 557kcal | 28% |
| Carbohydrates | 42g | 14% |
| Protein | 21g | 42% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 191mg | 64% |
| Sodium | 277mg | 12% |
| Potassium | 510mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1860IU | 37% |
| Vitamin C | 91mg | 101% |
| Calcium | 344mg | 34% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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