Ricotta Cheese Gnocchi
Updated January 10, 2017
Julia Gartland for The New York Times
- Total Time
- 45 minutes to 1 hour
- Rating
- Comments
- Read comments
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Ingredients
Salt
One 15-ounce container ricotta cheese, preferably whole milk
2 eggs, lightly beaten
1 ¼ cups freshly grated Parmesan, plus more for serving
Freshly ground black pepper
¾ to 1 cup flour
3 tablespoons unsalted butter
10 or more sage leaves
Nutritional analysis per serving (4 servings)
30 grams carbs; 145 milligrams cholesterol; 463 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 15 grams saturated fat; 26 grams fat; 2 grams fiber; 627 milligrams sodium; 26 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ½ 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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Im a 9 year old and i made this for my family and myself. it it was delicious!!
Made these exactly as described and they came out wonderful - light, airy, delicious! For the sauce, I added a few things: I rendered pancetta, then poured out the extra oil, added butter and some portabello mushrooms, then the sage leaves. The gnocchi firmed up a tad when I reheated them in the skillet with the sauce. Topped it all with pancetta which delivered the perfect degree of saltiness with each bit. Highly recommend this for the flavor and ease of the recipe!
You can put the dough in a pastry bag containing a open tip, then hold it carefully over the boiling water, squeeze, then cut off into desired sized pieces (e.g. 3/4"). Cook in batches. To serve later, I like to place finished gnocchi into an ice bath to chill, and spoon into lightly oiled bowl and refrigerate until ready to use later that evening or the next day. When ready to serve, toss with the butter and sage as suggested in the recipe.
I was able to shape them into balls with my hands and that seemed to work really well. I also used good old Kraft grated parmesan (not fresh) and that seemed to work just fine. Make sure to keep your water boiling hard enough as I turned it down a bit too much and one batch didn't float until I turned it back up. Super tasty and really easy to re-heat in a air fryer.
When I first tested them, I thought, "Oh, this is interesting! Delicate! Almost fluffy! Wow!" but by the time I was halfway through my portion the novelta was over and all I could think was "I am eating boiled cheese slathered in butter."
I have to say that my potato gnocchi are outstanding, if time consuming, but these are better. And faster, by several hours. No small thing, and delicious to boot!