Homemade Ricotta Gnocchi (Gnocchi di Ricotta)
The easiest homemade gnocchi recipe you’ll try! Using ricotta instead of mashed potatoes, this entire ‘gnocchi di ricotta’ dish can be ready in less than 30 minutes, making it a speedy weeknight meal for busy families. Topped with a simple tomato sauce and fresh basil, the whole family will love this dish!
For the gnocchi
- 1 ¼ cups smooth ricotta
- 5 egg yolks
- ⅓ cup Parmesan cheese fresh, grated
- ¼ cup feta cheese finely crumbled
- ¼ tsp nutmeg ground
- salt and pepper
- ½ tsp lemon zest
- 2 cups 00 flour plus extra for kneading and coating
For the tomato pasta sauce
- ¼ cup olive oil
- 4-5 garlic cloves finely chopped
- salt and pepper
- 4 cups canned tomatoes diced
- ¼ cup fresh basil leaves
- 1-2 tsp lemon juice
- fresh parmesan cheese grated
- basil leaves
For the gnocchi
Place the ricotta, egg yolks, parmesan, feta, nutmeg, lemon zest and a generous amount of salt and pepper into a mixing bowl. Stir to combine.
Add the flour to the mixture and use your hands to form a soft dough. If the dough is too sticky, add a little more flour. The dough should be soft and slightly sticky, but not stick to your hands.
Knead the dough on a clean, floured bench for 3-4 minutes, until soft. Divide the dough into four equal portions and use your fingers to roll each dough portion into a thin sausage shape on your bench.
Using a knife, cut the rolled dough into small, bite sized pieces. Sprinkle with a little extra flour to prevent the pieces from sticking together.
Place the gnocchi into a large pot of boiling, salted water. You may need to cook in batches, depending on the size of your pot. Continue to boil for around 3-5 minutes. The gnocchi will start to float to the top when it is ready. Allow to cook for another minute. Test a piece of gnocchi by removing it from the water. If it is soft and not chewy, it is ready. **Cooking time will vary slightly depending on the size that you cut your pasta. Remove from the heat and drain.
For the tomato sauce
While the gnocchi is cooking, add the olive oil and garlic, salt and pepper to a large frying pan and cook over medium heat until the garlic softens. Add the canned tomatoes, torn basil leaves and lemon juice and simmer for five minutes.
- The gnocchi can be made ahead and stored in the fridge in an airtight container for 2-3 days, before cooking. To store, place the pieces in the container without touching and separate layers with baking paper. Cover and store until ready to cook.
- Try making a double batch and freezing half for next time! Gnocchi freezes beautifully. Perfect for a speedy weeknight dinner, straight from the freezer. To freeze gnocchi, spread the uncooked pieces out in a single layer (not touching) over a lightly floured sheet of baking paper on a flat tray. Place the tray in the freezer until the gnocchi has frozen (around an hour) and then place them into an airtight container and freeze for up to 3 months. Separate any layers with baking paper.
- To cook frozen gnocchi, either allow them to defrost at room temperature and add to boiling water, or place the gnocchi straight into boiling water while still frozen. The second option will take a couple of minutes extra, but the result will be the same.
- For this recipe, use smooth ricotta in a tub from the supermarkets, rather than fresh, Italian ricotta. The fresh version needs to be drained of its excess liquid for around 30 minutes before making the pasta. It's much easier to use the simple, supermarket tubs!
Calories: 627kcal | Carbohydrates: 70g | Protein: 26g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 273mg | Sodium: 512mg | Potassium: 904mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1219IU | Vitamin C: 24mg | Calcium: 338mg | Iron: 5mg