The gnocchi with ricotta and vegetables are perfect for getting children to eat vegetables. We left them chunky so they can be seen and felt with every bite, but if you prefer, you can cut them very small so they blend with the rest of the ingredients, and you’ll see how eagerly they eat them.
Since we had some ricotta that was about to expire, we added it to the boiled and mashed potatoes and used cream for the sauce. If you want to make them lighter, you can skip the cream and blend the cooked vegetables with a few tablespoons of oil, then dress the gnocchi with this cream right after draining it.
Below you’ll find other recipes for delicious gnocchi, even without potatoes, and then let’s head right under the picture to discover how to prepare gnocchi with ricotta and vegetables!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Gnocchi with Ricotta and Vegetables
- 1 lbs potatoes
- 8.8 oz ricotta
- 1.25 cups all-purpose flour
- 1 egg (medium-large)
- 1 pinch salt
- 1 eggplant (small)
- 1 zucchini
- 1 bell pepper
- 0.85 cup heavy cream (or 4 tablespoons of extra virgin olive oil)
- 4 tablespoons Grana Padano cheese, grated
- 3 tablespoons extra virgin olive oil (for cooking the vegetables)
- to taste salt
Preparation of Gnocchi with Ricotta and Vegetables
To prepare the Gnocchi with Ricotta and Vegetables, wash and steam or microwave the potatoes with the skin, peel while still hot.
Pass them through a potato masher, place them in a large bowl, mix in the ricotta and whole egg, stirring to absorb, adjust salt.Incorporate half of the flour and start forming the dough with your hands to absorb the flour into the potatoes.
Turn the mixture onto a floured surface, gradually add the remaining flour until the dough absorbs no more flour.Depending on the type of potatoes, you might not use all the flour.
Form the dough into sausages as thick as a thumb and cut the gnocchi. If you like them with ridges, roll each gnocchi over a wooden gnocchi board (or use a fork).Meanwhile, as you bring the water to a boil for cooking the gnocchi, prepare the sauce.
Heat a large pan with 3 tablespoons of extra virgin olive oil, chop the washed and dried vegetables into pieces.Sauté the vegetables in the pan for 8-10 minutes, stirring often to prevent them from browning, until they are tender but still firm.
Add the fresh cream, stir, salt, and keep warm while cooking the gnocchi.As soon as the gnocchi rise to the surface, scoop them out with a slotted spoon and add them to the pan with the sauce after turning the heat back on.
Sauté the gnocchi with the sauce for a few minutes to flavor, season with grated cheese, turn off the heat, and let it rest a few moments before serving the gnocchi with ricotta and…
ENJOY YOUR MEAL
Storage, Tips, and Variations
The gnocchi with ricotta and vegetables can be stored raw in the fridge on a tray covered with cling film for 1 day.
Alternatively, you can store them in the freezer still raw to cook them directly from frozen.
You can use seasonal vegetables available to you, adjusting the cooking time based on the type of vegetables.
Use the ricotta you prefer, whether sheep, light, or lactose-free.
For a lighter version, you can blend the vegetables with a little extra virgin olive oil once cooked, without adding cream.
Other Recipes
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