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Easy Homemade Ricotta Gnocchi
Using ricotta, you can make homemade gnocchi from scratch in less than 30 minutes. It's real Italian food - fast! The gnocchi is light and fluffy, just like potato gnocchi. I've provided two sauces because I can't decide which is better so choose which one you prefer! The browned butter lets the flavour of the gnocchi shine through. But you can't be too generous with butter and I like my pasta saucy, so I've provided a classic tomato sauce too.
Ingredients
GNOCCHI
8 oz / 250g ricotta - ordinary supermarket ricotta , not expensive fresh Italian ricotta (Note 1)
3/4 cup / 75 g freshly grated parmesan cheese (Note 2)
3/4 to 1 cup / 112 - 150g plain flour , plus more for dusting (Note 3)
1 egg
1 egg yolk
1/4 tsp salt
Black pepper
BROWNED BUTTER SAUCE
4 tbsp / 60 g unsalted butter
1/4 tsp salt (or omit if using salted butter)
Black pepper
TOMATO SAUCE
2 tbsp olive oil
3 garlic cloves , minced
1/2 brown onion , finely diced
28 oz / 800 g canned crushed tomatoes
1 tbsp mixed dried Italian herbs (or any combination of dried parsley, basil, oregano and thyme)
1 tsp salt
Black pepper
GARNISH
Freshly grated parmesan
Fresh parsley , finely chopped (optional)
Instructions
GNOCCHI
1. Combine the gnocchi ingredients in a bowl except the flour.
Use a rubber spatula to mix until the egg is partially mixed into the ricotta. Then add 3/4 cup of flour and mix until just combined so it is a sticky very soft dough, but not like batter. Use the remaining flour, 1 tbsp at a time to get the dough consistency right. I find 3/4 cup is enough. (Note 3)
2. Turn it out on a work surface lightly dusted with flour, sprinkle a tiny bit of flour on top then pat it down to a disc about 1"/2.5cm thick. Cut it into 8 pieces.
3. ...
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