Soft Ricotta Gnocchi
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 mins
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Total Time
22 mins
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Servings
4 servings
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Calories
398 kcal
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Course
Main Course
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Cuisine
Italian
Soft Ricotta Gnocchi
Description
This Soft Ricotta Gnocchi recipe starts by draining the ricotta cheese to remove excess moisture, yielding a thick, creamy base. The ricotta is blended with egg, grated Parmesan, salt, and black pepper, then flour is folded in to create a soft, pliable dough. The dough is shaped into ropes, cut into small pieces, and optionally textured using a fork for ridges.
Cooking the gnocchi involves boiling them briefly until they float, indicating doneness. They are immediately transferred to a pan of melted butter infused with fresh sage leaves, where they absorb the sage flavor and develop a light buttery coating. The result is a tender, creamy gnocchi that balance soft texture with fragrant herbs and cheese.
Serve these gnocchi hot, sprinkled with extra Parmesan cheese. They pair well with simple sauces that complement their mild flavor without overpowering the delicate ricotta base.
The dough should remain soft, so add flour sparingly to prevent toughness. Leftover gnocchi can be refrigerated for up to three days or frozen after initial flash freezing on a cookie sheet, maintaining freshness up to six weeks.
Ingredients
- 1 cup ricotta cheese
- 1 large egg
- 1/2 cup Parmesan Cheese freshly grated
- 2-3 pinches salt
- 2 dashes black pepper
- 1 cup all-purpose flour
SAUCE
- 1/4 cup butter
- 6-7 leaves sage leaves
Instructions
- Place the ricotta in a sieve and let drain for approximately 15 minutes.
- In a large bowl whisk until creamy and thick the ricotta, egg, parmesan, salt and pepper.
- Then add the flour and mix until almost combined, then move to a flat surface and form into a compact soft dough, remove pieces and form into a rope and cut into 3/4 inch (2 cm) pieces, roll the pieces off a fork to make ridges or leave plain.
- In a large pot of boiling salted water cook the gnocchi for approximately 1-2 minutes or until they float to the top. Remove with a slotted spoon and add to the sauce and toss and serve, sprinkle with parmesan cheese before serving. Enjoy!
SAUCE
- In a large pan add the butter and sage leaves, cook on medium heat until butter has melted, cook for about 2 minutes. Add the gnocchi and toss and serve.
Notes
- If dough feels sticky, add flour carefully to keep gnocchi tender rather than tough.
- Drain ricotta well before mixing to avoid excess moisture in the dough.
- Store leftover gnocchi in an airtight container in the fridge for up to three days.
- Freeze gnocchi by flash freezing on a sheet first, then transferring to a sealed container; keep frozen up to six weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 27g | 9% |
| Protein | 17g | 34% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 126mg | 42% |
| Sodium | 559mg | 23% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 813IU | 16% |
| Calcium | 282mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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