Ricotta gnocchi, or gnocchi di ricotta, is a lighter, fluffier cousin to the more traditional potato gnocchi. Its roots lie deep in Italian culinary tradition, especially in the most important and southern Italy, in which ricotta cheese is plentiful and loved for its versatility
Unlike potato gnocchi—which rose to prominence after the introduction of potatoes to Europe in the sixteenth century—ricotta gnocchi possibly predate them. Cheese-based dumplings were a part of Italian medieval and Renaissance cuisine, especially in regions like Lazio, Campania, and Tuscany, in which sheep’s milk ricotta became a staple
The word gnocchi itself likely comes from the Italian nocchio (a knot in timber) or the Lombard phrase
knohha (a knot), describing the dumpling’s form. Ricotta gnocchi were frequently made in monasteries or rural houses, in which innovative cooks used to have dairy products and flour to form easy but nourishing meals. They were not an unusual alternative to pasta on lean days or throughout spiritual observances when meat was avoided
The simplicity of the dough—usually truly ricotta, egg, flour, and a touch of Parmesan—suggests it
can be organised rapidly and tailored to community tastes. In Rome and unique additives of Lazio,
ricotta gnocchi are frequently served with tomato-based sauces, butter and sage, or easy olive oil and
herbs. In Campania and Sicily, in which ricotta (particularly sheep’s milk) is prized, this version of gnocchi became a manner to recognition at the creamy texture and moderate sweetness of the cheese.
Tuscan kitchens, too, embraced ricotta gnocchi—occasionally including spinach to make gnudi,
which is probably comparable but made with less flour and regularly boiled lightly.
Ingredients
- 1 cup (250g) ricotta cheese (drained if watery)
- 1 huge egg
- 1⁄2 cup (50g) grated Parmesan cheese
- 3⁄4 to at least one cup (90–120g) all-purpose flour (as needed)
- 1⁄2 tsp salt
- A pinch of nutmeg (non-compulsory)
Instructions
Step 1: If your ricotta may be very wet, area it in a cheesecloth-coated sieve over a bowl for half an hour to take away excess moisture
Step 2: In a mixing bowl, combine ricotta, egg, Parmesan, salt, and nutmeg (if the usage of)
Step 3: Mix till clean
Step 4: Gradually add flour, starting with 3⁄4 cup, and stir until a gentle dough consistency forms
Step 5: Add a chunk of greater flour if the dough is simply too sticky, however don’t overwork it—it ought to be tender and barely tacky
Step 6: Turn the dough onto a gently floured surface
Step 7: Divide it into four or more portions
Step 8: Roll every piece right into a rope approximately 1⁄2 inch (1.5 cm) thick
Step 9: Cut into small portions of 1-inch (approximately 2.5 cm) portions
Step 10: If preferred, gently press each piece with the again of a fork for ridges
Step 11: Bring a large pot of salted water to a boil
Step 12: Add the gnocchi in batches. They’re done after they flow to the surface —about 2–3 mins
Step 13: Use a slotted spoon to take them out (straining them)
Step 14: Toss straight away together with your favourite sauce
Tips
- Use splendid ricotta for exceptional texture
- Don’t over-flour; too much flour makes dense gnocchi
- You can freeze uncooked gnocchi: vicinity them in a single layer on a tray till strong, then switch to a bag
More About Ricotta Gnocchi
- Older than Potato Gnocchi Ricotta gnocchi likely predate the greater not unusual potato model. It evolved from medieval cheese dumplings that had been made for a long earlier before potatoes arrived in Europe in the 16th century
- The word gnocchi are notion to return from Gnocchi (Italian for a knot in timber) or from the Lombard phrase knohha, which means knot or lump—describing the dumpling form
- Ricotta gnocchi are tons less difficult and quicker to prepare than potato gnocchi—no boiling or ricing of potatoes required. Just blend, roll, reduce, and cook dinner
- They pair properly with a huge variety of sauces: brown butter and sage, marinara, pesto, creamy mushroom, or maybe an easy drizzle of olive oil and lemon zest
- Regional Variations in Tuscany, a comparable version called gnudi is made with ricotta and spinach, frequently with little or no flour. In Rome and Campania, ricotta gnocchi are commonly served with tomato sauce or butter and herbs
- Ricotta gnocchi tend to be higher in protein and calcium due to the cheese content, and they’re frequently less starchy than potato gnocchi. Eight Freezer-Friendly Uncooked Ricotta Gnocchi freeze nicely. Once frozen solid on a tray, they may be stored in a bag and boiled directly from frozen—first rate for meal prep
- Many cooks decide on ricotta gnocchi over potato for first-class eating due to their silky texture and the ability to take in flavours delicately without turning into heavy
- Ricotta gnocchi reflect Italy’s rustic cooking traditions, mainly in central and southern areas like Lazio, Campania, and Tuscany. It represents the ingenuity of cucina povera (peasant cooking), in which simple, humble substances like cheese, flour, and eggs have been transformed into enjoyable meals. Ricotta, a smooth, sparkling cheese made from whey, is the base of Italian dairy culture
- Ricotta gnocchi is one of the best methods to show off its creamy texture and diffused taste. It honours the aspect in a manner that’s minimalist and subtle. Unlike potato gnocchi, which calls for multiple steps and equipment, ricotta gnocchi are quick and clean to prepare. This makes it a sensible dish in each home kitchen and expert settings
- Because it doesn’t depend on meat or broths, ricotta gnocchi is certainly a vegetarian-friendly dish. This contributes to its significance in spiritual observances, meatless food, and current plant-based diets
- Today, ricotta gnocchi are featured in connoisseur menus and food blogs around the arena. It symbolises the global love for Italian consolation meals, combining an artisanal way of life with simplicity and beauty.
