Do you want quick and light homemade gnocchi? Grandma’s ricotta gnocchi is the perfect recipe for you! These are gnocchi without potatoes, a more digestible version compared to the classic potato gnocchi: no potatoes to boil and really reduced preparation times. In a few minutes, you can serve a simple, genuine, and irresistible first course.
I love experimenting with gnocchi in all their versions: from leftover polenta gnocchi to chestnut gnocchi, up to the richer and more indulgent variations like gorgonzola and walnut gnocchi, a true delight for the palate.
But let’s get back to today’s homemade ricotta gnocchi. I discovered them almost by accident and immediately fell in love with them, as did my whole family. The secret is Grandma’s little trick: a light grating of lemon zest, which gives freshness and a unique aroma to the dough.
“See you at the next recipe… and in the meantime, set the table!”
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: All seasons
- Energy 412.66 (Kcal)
- Carbohydrates 40.34 (g) of which sugars 5.24 (g)
- Proteins 22.27 (g)
- Fat 18.98 (g) of which saturated 12.33 (g)of which unsaturated 6.22 (g)
- Fibers 1.18 (g)
- Sodium 289.79 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb lbs cow's milk ricotta
- 1½ cups cups all-purpose flour (+ a little for the work surface)
- cup grated Parmesan cheese
- 1 egg
- to taste salt
- to taste nutmeg
- lemon zest (edible from half a lemon)
Tools for ricotta gnocchi
- Bowl
- Dough scraper
- Work surface
- Gnocchi board
How to make Grandma’s ricotta gnocchi
The first thing to do, to avoid having too soft gnocchi, is to drain the ricotta very well in a strainer for at least half an hour.
Gather all the ingredients in a bowl: the well-drained ricotta, an egg, Parmesan cheese, a pinch of salt, some grated nutmeg, and the zest of half a lemon (with edible peel), then mix well.
Now add the flour little by little, incorporating it gently until you obtain a soft but non-sticky dough. If the dough is too soft, add a little flour at a time until you achieve the right consistency. Remember: the less flour you use, the softer and lighter your ricotta gnocchi will be.
Lightly flour the work surface, transfer the dough onto it, and divide it into several parts. With your hands, form ropes about ¾ inch thick, without squeezing the dough too much. Then cut the gnocchi with a dough scraper. If you wish, you can roll them over a gnocchi board or the tines of a fork to give them the classic ridges.
Your gnocchi are ready to be cooked: drop them into boiling salted water and, when they float to the surface, drain them and season them as you like.
Here are Grandma’s best tips in brief for making these delicious and indulgent gnocchi!
Use well-drained ricotta
Too moist ricotta makes the dough soft and the gnocchi may fall apart during cooking. Draining the ricotta well is the first step to perfect gnocchi.
Add the flour little by little
Too much flour makes the gnocchi hard. Gradually incorporate it until you obtain a soft but workable dough.
Lemon zest makes the difference
A light grating of zest adds freshness and aroma without overshadowing the delicate flavor of the ricotta, Grandma’s secret to making them unique.
Shape uniform gnocchi
Cutting them evenly helps to cook them all uniformly, avoiding some being raw and others overcooked.
Quick cooking in boiling water
Gnocchi are ready as soon as they float to the surface. Don’t overcook them to prevent them from becoming rubbery.
Storage and tips
STORAGE
Grandma’s ricotta gnocchi can be stored either uncooked or cooked by following some simple precautions.
Uncooked gnocchi in the fridge:
They can be stored for up to 24 hours. Place them on a lightly floured tray, cover them with plastic wrap, and store them in the fridge.
Uncooked gnocchi in the freezer:
They can be frozen uncooked. Place the gnocchi on a floured tray and let them harden in the freezer; once hardened, transfer them to food bags. They can be stored in the freezer for up to 1 month and should be cooked directly from frozen, adding a few minutes to the cooking times.
Cooked gnocchi:
Cooked ricotta gnocchi can be stored in the fridge, in an airtight container, for 1 day. When serving, gently reheat them in a pan with the sauce.
TIPS
Avoid over-kneading: the dough should remain soft. Too much kneading can make the gnocchi rubbery. Once cooked, drain them gently using a skimmer.
If you have time, make a double batch and freeze them uncooked: that way, you can enjoy Grandma’s gnocchi even on the busiest days.
FAQ
Which ricotta is best for Grandma’s ricotta gnocchi?
The ideal ricotta is cow’s milk ricotta, well-drained and dry. Too moist ricotta would make the dough soft and require more flour, risking hard gnocchi.
Are Grandma’s ricotta gnocchi lighter than potato gnocchi?
Yes, Grandma’s ricotta gnocchi are generally lighter and more digestible than classic potato gnocchi, as they have a more delicate dough.
What is the ideal seasoning for Grandma’s ricotta gnocchi?
The classic seasoning that enhances the delicacy of Grandma’s ricotta gnocchi is butter and sage, simple, fragrant, and quick to prepare. They are also excellent with a delicate Parmesan cream for an even more refined touch.
A tasty and light alternative is a fresh tomato sauce, which highlights the delicate flavor of the ricotta without weighing down the dish.
