I stole this recipe for Gnocchi with Ricotta Cheese from a cookbook called Italian Moms. This homemade pasta seems intimidating, but it is an easy straight forward recipe. A mound of flour is placed on a marble surface. In the center of the flour mound, eggs and olive oil are added in. Next ricotta, salt and Romano cheese are added. The dough comes together by folding the ingredients together by hand. A handful of dough is shaped into a snake and cut into small pieces. The formed gnocchi pieces are cooked in boiling water and served with your choice of sauce.
Did you know? Italian for “dumplings,” gnocchi are shaped into little balls, cooked in boiling water and served with butter and Parmesan cheese or a savory sauce.¹ (see more trivia in the Trivia tab)
On a clean wooden or marble-like surface, make a mound of flour using 3 lbs of flour, make a hole in the middle of the flour mound and add 3 eggs and ½ cup olive oil to the center. (I cut the recipe in thirds. This makes the perfect amount for a side dish)
Beat the eggs with a fork and then add 3 lbs ricotta, 1 tsp salt and 1 cup fresh grated Pecorino Romano cheese.
Fold in the flour with your hands. Work the dough, forming a ball but making sure it does not stick to the surface.
Lightly flour the surface, and pull a handful of the dough off the ball and roll with your finger tips into a 1 foot long snake. Cut the dough diagonally into 1 inch pieces. Use a fork to make impressions in the dough.
Set gnocchi aside on a parchment lined cookie sheet until ready to cook.
Bring a large stock pot of water with a pinch of salt to a boil. Drop the gnocchi into the boiling water and cook for 5 minutes. They will rise to the top.
While boiling, melt some butter and add little minced garlic in a skillet. Add the gnocchi to the melted butter, and toss to coat, then sauté until lightly browned.
Then turn off the heat and add more shredded cheese before serving the Gnocchi with Ricotta Cheese.
Gnocchi with Ricotta Cheese
Ingredients
- 3 lbs ricotta cheese drained
- 3 eggs
- ½ cup olive oil
- 1 tsp salt
- 1 cup fresh Pecorino Romano cheese grated
- 3 lbs AP flour
Instructions
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On a clean wooden or marble-like surface, make a mound of flour, make a hole in the middle of the flour mound and add the eggs and olive oil to the center. Beat the eggs with a fork and then add the ricotta, salt and cheese. Fold in the flour with your hands. Work the dough, forming a ball but making sure it does not stick to the surface. Lightly flour the surface, and pull a handful of the dough off the ball and roll with your finger tips into a 1 foot long snake. Cut the dough diagonally into 1 inch pieces.
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Bring a large stock pot of water with a pinch of salt to a boil. Drop the gnocchi into the boiling water and cook for 5 minutes. They will rise to the top. Remove with hand strainer and drain thoroughly. Place in a serving bowl and add sauce.
Recipe Notes
I cut the recipe in thirds. Use 1 egg, 2 cups flour, ¾ tsp salt, 1 tbsp olive oil, 1 container (15 oz) ricotta and ⅓ cup grated cheese. This makes the perfect amount for a side dish and used up the extra container of ricotta that I had leftover from a different recipe. While boiling, I melt butter and a little garlic in a skillet. I add the gnocchi to the melted butter, toss to coat and sauté until lightly browned. Then I turn off the heat and add more shredded cheese before serving.