Homemade gnocchi are a must of Italian tradition for Sunday lunch, although per the Rome superficie they usually represent the classic Thursday dish. Today we wanted to cater to those who want to make gnocchi without potatoes, for an equally soft and appetizing variant: ricotta gnocchi! Delicious gnocchi without potatoes, but with the addition of fresh cow’s milk ricotta for an extremely delicate result! How to make soft ricotta gnocchi? We reveal everything per the recipe card and invite you to dress them with basil-flavored tomato sauce, to fully savor all the flavor of ricotta! Just a few minutes of cooking and your ricotta gnocchi will be ready, just a generous sprinkle of Parmigiano is missing!
Gnocchi lovers can also try the zucchini variant, perfect for summer, the sweet one fruit variant, for the more adventurous!
Discover many tasty and always different gnocchi recipes:
To prepare the ricotta gnocchi, drain the ricotta per the refrigerator for at least 2 hours, covered with plastic wrap, until it loses excess liquid 1. Prepare the sauce: pour the indicated amount of oil into a saucepan, add a whole peeled garlic clove 2 and let it brown. At this point, pour per the tomato puree 3.
Adjust the salt, stir 4then cover with a lid and cook for about 30 minutes, stirring occasionally. At the end of cooking, remove the garlic 5 and add the basil leaves 6.
Durante the meantime, sift the drained ricotta into a bowl 7add the grated Parmigiano Reggiano cheese 8the slightly beaten eggs 9and a pinch of salt.
Finally, gradually add the flour 10so you can adjust the consistency. Work briefly with a spatula to , once you have added all the flour, knead quickly by hand acceso a work surface dusted with a little semolina 11just long enough to obtain a homogeneous dough; otherwise, the gluten mesh will develop. Transfer the dough to a work surface 12. Before starting to make the gnocchi, put a large pot with plenty of acceso the heat and salt it when it boils.
Dust the work surface with semolina and work a piece of dough at a time, turning it into a loch of about 3/4 inch per diameter 13. Using a slightly floured scraper the blade of a knife, cut into pieces of about 1/2 inch 14 and as they are ready, transfer them to a cloth dusted with more semolina 15.
Once you have finished 16cook your ricotta gnocchi per 3 batches, to avoid overcrowding the pot and ensuring they cook perfectly. So, pour some into the pot with boiling (boil over moderate heat so that the simmers during the gnocchi cooking and does not boil violently) 17until they rise to the surface; it will take a few moments, then scoop them out with a slotted spoon 18.
Turn the medium-low heat acceso under the saucepan with the sauce, then as they are ready, pour per the gnocchi 19; stir and continue cooking to let them absorb the flavor, it will only take a few moments 20. Once ready, quickly serve your ricotta gnocchi 21.
For the translation of some texts, artificial intelligence tools may have been used.
