In Rome (and not only), Thursday usually means gnocchi, whether potato, ricotta, or spinach, gnocchi always win everyone over, and these Ricotta and Buckwheat Gnocchi make a difference.
They can be simply dressed with butter and sage to enhance their flavors as in this case, or with a good ragù, and they will always be well-received by everyone.
In the case of these ricotta and buckwheat gnocchi, you can replace the all-purpose flour with cornstarch for a completely gluten-free version.
Buckwheat gives these ricotta gnocchi a rustic flavor, contrasting the sometimes bland note of the ricotta.
To add a delicious savory note, you can serve them with plenty of grated Parmesan as if it were raining on every plate.
Below I leave you other gnocchi recipes to try and try again, and then we’ll go right under the photo to discover how to prepare these ricotta and buckwheat gnocchi!!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Ricotta and Buckwheat Gnocchi
- 1 cup cup cow's milk ricotta
- 1 cup cup buckwheat flour
- 3/4 cup cup all-purpose flour (or 2/3 cup cornstarch)
- 1 egg (medium)
- 1/2 cup cup grated Grana Padano
- 2 pinches salt
- 3.5 oz oz butter
- as needed sage
- 2 pinches black peppercorns (freshly ground)
- as needed grated Grana Padano (or Parmesan)
Tools
- 1 Bowl
- 1 Scraper
- 1 Pot
- 1 Pan
Preparation of Ricotta and Buckwheat Gnocchi
Before preparing the gnocchi, drain the ricotta very well to remove all possible whey.
Then work it in a large bowl with the grated cheese and salt, add the egg, and mix well to incorporate it.
Add the buckwheat flour all at once and start working first with a fork, then with your hands or a spatula.
Finally, incorporate the all-purpose flour or cornstarch little by little, turning the mixture out onto the work surface and working it with your hands.
Once you have a uniform mass, without lumps, and not sticky to the hands, you have the perfect dough.
You might not need all the all-purpose flour; it all depends on how dry your ricotta is.
Now break off pieces of dough and stretch them with your hands to form logs about 3/4 inch in diameter.
Cut the gnocchi large or small as you like, and at this stage, if needed, dust with some buckwheat flour.
You can groove them with a gnocchi board if you want, otherwise, they are fine just cut.
Once all the gnocchi are formed, place them on a cloth with a little flour, then bring a pot of slightly salted water to a boil.
Meanwhile, melt the butter in the pan, flavor it with the whole or chopped sage leaves (as you prefer).
Season with freshly ground black pepper, and as soon as the water boils, plunge the gnocchi in; they will come to the surface in 3 or 4 minutes.
Drain them with a slotted spoon directly into the pan with the dressing, flavor them for a few moments, then plate and add grated cheese to each dish.
Tips for Ricotta and Buckwheat Gnocchi
Don’t have a gnocchi board? You can just leave them cut with the scraper.
Missing a scraper? Cut them with a smooth-bladed knife.
If you want to make the gnocchi gluten-free, replace the all-purpose flour with cornstarch or potato starch.
Ricotta and buckwheat gnocchi can be frozen raw, well spread on a tray and then, after a few hours, arranged in a freezer bag.
Other recipes
If you want to see more types of recipes, you can go back to HOME
Did you know that
Up here, where the lens is, you can click on “SEARCH” 🔎, you can write the ingredient that when you open the fridge door you find there, or from your pantry, you will have the chance to enter hundreds of recipes with the ingredient you have chosen.
YOU WILL BE AMAZED.
