Best 2 Ricotta Cheese Gnocchi Recipes

Ricotta cheese gnocchi is an indulgent Italian dumpling dish that offers a delicate, pillowy texture that simply melts in your mouth. Made with a mixture of ricotta cheese, flour, and eggs, these fluffy dumplings are often served with a variety of sauces, ranging from classic tomato sauce to creamy pesto sauce. Whether you're a seasoned cook or just starting out, discovering the best recipe for ricotta cheese gnocchi can be an exciting culinary adventure.

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RICOTTA CHEESE GNOCCHI

Ricotta Cheese Gnocchi image

You think you know what gnocchi are: small, fork-tine-indented potato dumplings served with pesto or tomato sauce. They're starchy, thick and filling, and rarely made well enough at home to justify the work. But gnocchi don't have to be only that. "Gnocco" translates literally as "lump" (nice, huh?) and is a colloquial word for dumpling; gnocchi can be made out of semolina, cornmeal, spinach, even bread crumbs. One of my favorites: ricotta gnocchi, which is just as authentic as its potato relative, but lighter in texture and much easier to make.

Provided by Mark Bittman

Categories dinner, project, appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

Salt
One 15-ounce container ricotta cheese, preferably whole milk
2 eggs, lightly beaten
1 1/4 cups freshly grated Parmesan, plus more for serving
Freshly ground black pepper
3/4 to 1 cup flour
3 tablespoons unsalted butter
10 or more sage leaves

Steps:

Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 24 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 14 grams, Sodium 564 milligrams, Sugar 6 grams, TransFat 0 grams

SPINACH AND RICOTTA CHEESE GNOCCHI

Spinach and Ricotta Cheese Gnocchi image

Spinach and ricotta gnocchi are a first course reserved for my very favorite guests...and they are a traditional Tuscan favorite! These have a vibrant forest green color and are light and fluffy. As with most dough preparations for gnocchi, it is the amount of flour used that will determine if their texture is light or leaden. Be sure to really squeeze as much water as possible out of the spinach or you will end up using too much flour. Patience is a virtue when making gnocchi.

Provided by MsPia

Categories European

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups whole milk ricotta cheese
2 lbs fresh spinach, washed and stemmed
2/3 cup parmigiano-reggiano cheese, grated
2 large eggs
12 mint leaves, minced
1 teaspoon sea salt
1/2 teaspoon nutmeg, grated
1 dash white pepper
1 3/4 cups all-purpose flour, approximately
12 tablespoons unsalted butter
10 small sage leaves, minced

Steps:

Drain the ricotta cheese in a cheesecloth-lined strainer set over a bowl until it is very dry. Transfer the cheese to a large bowl and set it aside.
Cook the spinach in batches in a covered large soup pot with no additional water until the spinach has wilted. Drain it in a colander, and when cool enough to handle, squeeze the spinach as dry as possible with your hands to remove excess water. You should have about 2 cups of squeezed spinach.
Chop the spinach coarsely, then purée it in a blender or food processor until it is very smooth. Transfer the spinach to the bowl with the cheese and stir in 1/3 cup of the grated cheese, eggs, mint, salt, nutmeg and pepper, and mix well. Begin adding the flour a little at a time until a soft dough is obtained and is not sticking to your hands.
It is easier to form the gnocchi if the dough is refrigerated for several hours or overnight.
Lightly flour a work surface. Using two soupspoons, shape heaping tablespoons of the dough into an oval or egg shape then gently slide the dough off the spoon onto the floured surface.
Bring a large pot of salted water to the boil. With a spoon, scoop up about 8 to 10 gnocchi at a time and add them to the water. Boil them until they float.
Meanwhile, melt the butter in a large sauté pan and stir in the sage leaves. Cover the pan and keep the sauce warm.
Use a slotted spoon to remove and transfer the gnocchi to the sauce tossing them gently until well coated with the sauce.
Divide between 8 individual plates and sprinkle with the remaining 1/3 cup of cheese. Serve hot.

Nutrition Facts : Calories 459.1, Fat 31.1, SaturatedFat 19, Cholesterol 142.7, Sodium 578.6, Carbohydrate 27.8, Fiber 3.3, Sugar 0.9, Protein 19

Tips:

Use high-quality ricotta cheese for the best flavor and texture.
Make sure the ricotta cheese is well-drained before using it.
Gnocchi dough should be soft and pliable, but not sticky.
Work with the dough gently to avoid making it tough.
Cook the gnocchi in plenty of boiling water until they float to the top.
Serve the gnocchi immediately with your favorite sauce.

Conclusion:

Ricotta cheese gnocchi is a delicious and versatile dish that can be enjoyed with a variety of sauces. It is a great way to use up leftover ricotta cheese, and it is also a fun and easy dish to make at home. With just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy.