Craving quick and light homemade gnocchi? Grandma’s ricotta gnocchi is the perfect recipe for you! These are potato-free gnocchi, a more digestible variant compared to classic potato gnocchi: no potatoes to boil and truly reduced preparation times. In just a few minutes, you’ll serve a simple, genuine, and irresistible first course.
I love experimenting with gnocchi in all their forms: from leftover polenta gnocchi to chestnut gnocchi, to the richer and more indulgent versions 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 chance and immediately fell in love with them, as did my entire family. The credit also goes to grandma’s little secret: a light grating of lemon zest, which adds 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: Stove, 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 cow's milk ricotta
- 1 1/2 cups all-purpose flour (+ a little for the work surface)
- 1/2 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 Prepare Grandma’s Ricotta Gnocchi
The first thing to do to avoid too soft gnocchi is to drain the ricotta very well in a strainer for at least half an hour.
In a bowl, combine all the ingredients: well-drained ricotta, an egg, Parmesan cheese, a pinch of salt, a bit of grated nutmeg, and the zest of half a lemon (edible peel), then mix well.
Now add the flour gradually, incorporating it gently, until you get a soft but non-sticky dough. If the dough is too soft, add a small amount of flour at a time until reaching 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, and divide it into multiple parts. With your hands, form logs about 3/4 inch thick, without pressing the dough too much. Then cut the gnocchi with a dough scraper. If desired, you can pass them on a gnocchi board or the tines of a fork to give the classic ridges.
Your gnocchi are ready to be cooked: drop them in boiling salted water and, when they float, drain them and season to taste.
Here are briefly grandma’s best tips for making these delicious 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 flour gradually
Too much flour makes gnocchi hard. Add it gradually until you get a soft but workable dough.
Lemon zest makes the difference
A light grating of zest adds freshness and aroma without overpowering the delicate ricotta flavor, grandma’s secret to making them unique.
Form uniform gnocchi
Cutting them the same size helps cook them all evenly, preventing some from being undercooked and others overcooked.
Quick cooking in boiling water
Gnocchi are ready as soon as they float to the top. Don’t overcook them to avoid them becoming gummy.
Storage and Tips
STORAGE
Grandma’s ricotta gnocchi can be stored both raw and cooked, following a few simple tips.
Raw gnocchi in the refrigerator:
They can be kept for up to 24 hours. Place them on a lightly floured tray, cover with plastic wrap, and store in the fridge.
Raw gnocchi in the freezer:
They can be frozen raw. Arrange the gnocchi on a floured tray and let them firm up in the freezer; once hardened, transfer them into 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 cooking times.
Cooked gnocchi:
Cooked ricotta gnocchi can be stored in the fridge, in an airtight container, for 1 day. When ready to serve, gently reheat them in a pan with the sauce.
TIPS
Avoid over-kneading: the dough should remain soft. Overworking it can make the gnocchi gummy. Once cooked, gently drain them using a skimmer.
If you have time, prepare a double batch and freeze them raw: this 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 because they have a more delicate dough.
What is the ideal sauce for grandma’s ricotta gnocchi?
The classic sauce that enhances the delicacy of grandma’s ricotta gnocchi is butter and sage, simple, fragrant, and quick to prepare. They are also great with a delicate Parmesan cream for an even more refined touch.
A tasty and light alternative is a fresh tomato sauce, which enhances the delicate flavor of the ricotta without weighing down the dish.
