• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Breathing And Cooking
  • Home
    • All Recipes
  • About
  • Mains
    • Dinner
    • Breakfast & brunch
  • sides & apps
    • Side Dish
    • Appetizers & Dips
  • baking therapy
    • Something Savory
    • Something Sweet
  • flavor
    • Sauces & Dressings
    • seasonings
  • Etc
    • How-To
    • Recipes for 1 or 2

Ricotta Gnocchi

October 6, 2020 by Erin 2 Comments

Jump to Recipe

Have you tried gnocchi? These ricotta gnocchi are fluffy pillows of goodness just waiting to take on whatever sauce you decide to pair them with. I love them with these meltingly tender short ribs (especially on a cold fall night like we’re experiencing here in Ohio), or sometimes I sauté them in a little butter and olive oil with a dash of lemon, some chopped herbs and a generous shaving of parmesan. Whatever you’re feeling, they’re a warm blanket of comfort you need to try soon… made in less than 30 minutes with just a handful of ingredients.

uncooked gnocchi, shaped and on a wooden cutting board

A couple of years ago Eric and I had the most amazing dinner at a restaurant that, unfortunately, is no longer around. Everything they made was from scratch and sourced locally- they even had their own farm, so we’re talking hyper-local. Anyway, we made it there three times before they closed and I ordered the same dish EVERY. SINGLE. TIME. Which is totally not like me because I really enjoy trying new things. But they made these to die for ricotta gnocchi that were soft and pillowy inside and crisp and golden on the edges. That contrast between soft and crispy had me from the first bite. The gnocchi was topped with perfectly seasoned braised lamb and finished with tzatziki and pickled baby vegetables. While I haven’t had success (YET) recreating the entire dish I HAVE had success with these ricotta gnocchi and I hope you’ll try making them yourself. Soon.

Sometimes the simple things have the biggest payoff

I get really excited when I discover something that’s really simple but has a big payoff. This gnocchi is one of those things. You only need a few ingredients and 20 minutes of hands on time and you’ll be enjoying your very own delicious gnocchi. And they’re so versatile! Eventually I’m going to have a whole category for what you can do with gnocchi- top them with tomato sauce, meat sauce, pesto, brown butter, use them in cheesy-gooey bakes, soups and stews…really anything that would benefit from the inclusion of a fluffy, delicious dumpling. AND you can make a big batch and freeze them for later so you always have them on hand. Hello delicious and convenient.

Just a few steps and they’re ready to boil

  • gather your ingredients
  • combine for a sticky dough
  • knead just enough
  • ready to roll
  • make ropes and cut into 1 inch sections
  • leave as is or create ridges with a fork or gnocchi board
  • wabi-sabi

wabi-sabi

So, I can’t talk about gnocchi and not include this picture of one of my favorite people in the world, my granddaughter Harper. Harper’s mom, Hannah (my oldest), lives less than 15 minutes away, so we get together every week for a collaborative dinner. On this particular day I was teaching Hannah how to make gnocchi. I decided to let Harper roll a few gnocchi first and that’s all it took for her to decide she was now the “gnocchi expert”. When it came time for Hannah to try her hand Harper was just a little concerned that her mom might not be doing it right. I LOVE this picture and crack up every time I look at it- her expression says it all! But this also reminds me of something else I think is important to keep in mind when we’re cooking and creating…

woman shaping gnocchi while little girl watches

You don’t have to be perfect.

Your gnocchi do NOT have to look like a picture in a magazine. They just need to taste good. Ugly gnocchi taste just as good as pretty gnocchi. Seriously (and, really, who’s to say what’s ugly or pretty???)

I thought a lot about this when I was deciding what pictures to use for this post. I could have spent way more time than I needed choosing the most uniform and perfectly shaped gnocchi to carefully arrange on a baking sheet to look like they were randomly placed (you know what I mean), but that’s not real life. There’s a Japanese term I really love and relate to – “wabi-sabi”- have you heard of it? At it’s most basic it means to find the beauty in imperfection. Something about that just speaks to my soul. My gnocchi is wabi-sabi, and I wouldn’t have it any other way. They’re real, and humble, and comfortable in their own skin…and they taste delicious!

Also, did I already mention that they’re versatile! So many options with gnocchi…

  • Spice rubbed lamb chops with gnocchi
  • Braised short ribs with gnocchi
  • Simply crisped with lemon, parsley and parmesan
Continue to Content
Ricotta gnocchi uncooked on wood cutting board

Ricotta Gnocchi

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

Soft and pillowy inside, ready in less than 30 minutes and SO versatile

Ingredients

  • 15 ounces ricotta ( I use whole milk, but part skim is fine)
  • 2 cups flour, divided (if you have 00 flour, use it)
  • 1 large egg
  • 1 1/2 tsp olive oil
  • 1 tsp kosher salt (NOT table salt)
  • fresh cracked pepper to taste 

Instructions

  1. Place ricotta, egg, olive oil, salt and pepper in a medium bowl and stir to combine.
  2. Add 1 1/2 cups of the flour, 1/2 cup at a time, until it forms a soft sticky dough.
  3. Turn the dough onto a floured surface and gently knead in the remaining flour (flour your hands to make it easier) just until the dough no longer sticks to your hands (the dough will still be pretty soft, but no longer sticky). You don't want to over work the dough or your gnocchi will be tough.
  4. Divide the dough into 6 pieces and roll them into ropes about an inch thick
  5. Cut each rope into sections about 1 inch wide (you'll get 15-18 per rope)
  6. You can either leave your gnocchi in their current shape or, if you prefer ridges like I do, roll them on the back of a fork or a gnocchi board
  7. As you shape your gnocchi lay them on a floured surface, not touching each other, until all gnocchi are formed
  8. If you're cooking the gnocchi right away: bring a large pot of salted water to a rolling boil. Drop gnocchi into the water and move them around with a wooden spoon so that they don't stick together. As they boil they'll begin to float, once they're all floating drain them in a colander and toss with a little olive oil to keep them from sticking.
  9. You have countless options at this point for finishing your gnocchi, the simplest being to stir them into your favorite sauce and let them simmer for a couple minutes more to finish cooking,
  10. If you want crispy on the outside, pillowy in the middle gnocchi (I know I do!), heat 1 Tbsp olive oil and 1 Tbsp butter in a wide skillet and, when it's melted and beginning to foam, add your drained gnocchi and stir occasionally for a few minutes just to crisp the edges (watch your heat, if it's too high they'll stick).
  11. NOW top with your favorite sauce, these fall apart short ribs or serve as is with a little salt, pepper, lemon zest, fresh parsley and some shavings of parmesan cheese
  12. Gnocchi freezes beautifully! See notes for how to freeze for later

Notes

  • To freeze gnocchi: After shaping, but before boiling, arrange your gnocchi in a single layer on a parchment or foil lined sheet pan with sides (a jelly roll pan is perfect). Place pan in the freezer for 3 hours, until gnocchi is frozen solid. Use foil or parchment to lift frozen gnocchi forming a funnel and slide them into a large zip lock bag. squeeze out air and keep frozen for up to 1 month.
  • When cooking frozen gnocchi do not thaw first. Place them directly into salted, boiling water and cook as for fresh gnocchi, waiting for them to float before draining. They'll take a little longer because they're frozen and you need to make sure your water is really boiling before adding them
  • I always use kosher salt in my recipes, never table salt. Table salt is very fine and this makes it much saltier and harder to control when seasoning. My preferred brand is Diamond kosher. If you only have table salt use MUCH less and then go out and buy some kosher salt asap 🙂

© Erin

Filed Under: All Recipes, Dinner, Mains, Side Dish, Sides & Apps Tagged With: gnocchi, ricotta gnocchi

Next Post: Braised Short-Ribs with Ricotta Gnocchi »

Reader Interactions

Comments

  1. Suzanne Mercuri

    November 19, 2020 at 12:45 pm

    These turned out so good!!! Easy recipe, and they were delicious. A week night dinner that presented as a special occasion meal. My first time making gnocchi, but not my last. I paired them with herb crusted lamb chops and created a rich butter herb sauce that I was able to then toss the gnocchi in.
    💯 thumbs up!!!

    Reply
    • Erin

      November 19, 2020 at 4:09 pm

      So happy you enjoyed them! I love lamb (AND butter lol!) so I’m thinking that will be on the menu here, soon, too!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

What are you craving?

About Breathing & Cooking

Welcome to Breathing and Cooking, where slowing down and enjoying the process is as important as creating delicious, seasonal food to nourish your body and your soul. I'm Erin, the home-cook, writer and photographer behind B&C. I'm looking forward to sharing my love of family, food and life with you! Wondering what breathing has to do with cooking?

Let’s connect

  • Email
  • Instagram
  • Pinterest

Let’s slow down, breath and enjoy the process together

https://breathingandcooking.com/wp-content/uploads/2020/09/2020-09-ErinMercuri-t03.mp4

 

Recent Posts

  • A Simple Cod Dinner With Roasted Root Vegetables
  • Melt-In-Your-Mouth Pork Belly Tacos
  • Charred Tomatillo Salsa
  • Life Changing Chocolate Chip Walnut Cookies
  • Chipotle Chicken & Bell Pepper Tacos

Looking for something specific?

March 2021
S M T W T F S
 123456
78910111213
14151617181920
21222324252627
28293031  
« Feb    

Footer

Follow me on Instagram

breathingandcooking

I’m forever grateful to my parents for teaching I’m forever grateful to my parents for teaching me at a young age to eat not just to nourish my body, but to feed my soul in the process. To appreciate the beauty in something that’s fleeting is what mindfulness is about. And when I sit down to a meal like this - as simple as it is- I feel “present”. This post felt a little more like a love story than a recipe when I was writing it. But I love food so I guess that makes sense 😊. Take a few minutes to read my latest blog post for a simple cod and roasted root vegetable dinner- link in bio #simplefood #mindfulliving #cod #roastedrootvegetables #breathingandcooking
Mmmmmm pork belly tacos with charred tomatillo sal Mmmmmm pork belly tacos with charred tomatillo salsa are on the blog today... just in time for a Taco Tuesday tomorrow #porkbelly #porkbellytacos #tomatillosalsa #tacotuesday #breathingandcooking
Sometimes simple ingredients make the most beautif Sometimes simple ingredients make the most beautiful presentation. I suppose there’s a life lesson in there, too 😉 #beautifulfood #breathingandcooking #simplefood
So, meatballs have always stumped me. At least REA So, meatballs have always stumped me. At least REALY GOOD meatballs. I mean, I could make a passable meatball that could earn a “C+” on its report card. But I’ve longed for that light yet substantial, tender, full of flavor “A+” meatball. And I’ve long been dreaming of a giant, meal sized meatball like the ones I saw on a cable food porn show several years back. Wellllll tonight??? I think I nailed it. 8 oz meatballs that were everything I want a meatball to be with a simple marinara Ive been dying to try, some blanched green beans and a nice glass of red ...and I’m feeling pretty content right now. Happy weekend everyone!! #meatballs  #weekendfood #breathingandcooking
Snowed in today ❄️? Here’s an idea... take a Snowed in today ❄️? Here’s an idea... take a break from the screens, bake these cookies, pour yourself a cold glass of milk and enjoy the warm, cozy, gooey-cookie vibes 🥰 recipe just posted on the blog today! #gooeycookies #levaincookies #breathingandcooking #chocolatechipcookies #bakingtherapy #cookiebreak
When your husband not only texts you a recipe but When your husband not only texts you a recipe but also leaves a printed copy conveniently on the kitchen counter you know you need to make it. This recipe from @modern_honey for Levain Bakery Chocolate Chip Crush Cookies is SO good 🤩 and was the perfect treat for my favorite valentine @emercuri 🥰 if you love chocolate and walnuts and crispy on the outside soft and gooey in the middle cookies put these on your short list... you won’t be disappointed! #levaincookies #myvalentine #cookies
Breakfast this morning- soft scrambled eggs over f Breakfast this morning- soft scrambled eggs over fresh avocado with a drizzle of chipotle dressing and a sprinkle of lemon citrus salt 😍 such a great way to start the weekend! Visit the blog for the dressing and citrus salt recipes ... you’ll find so many uses for both! Happy Saturday everyone ❤️🤗#softscrambledeggs #avocado #breakfast #breathingandcooking
This guy right here 💓 ... Hannah sent over some This guy right here 💓 ... Hannah sent over some home made dog treats and Ollie told me she’s now his favorite sister (sorry @skybrae and @jillimeyer jillimeyer 😉) #dogtreats
It’s Taco Tuesday and these chipotle chicken and It’s Taco Tuesday and these chipotle chicken and bell pepper tacos can be on your table in one hour! I love it when something so delicious comes together so quickly 😍!!! The chipotle marinade doubles as a dressing you’ll find yourself using on everything!  3 new recipes on the blog now #tacotuesday #chickentacos #guacamole
Ollie watching us while we watch the Super Bowl 😂...made the chorizo and lentil soup from @cooksillustrated and it’s a keeper! I picked up their winter recipes 2020 issue on Friday morning and this is the 3rd recipe I’ve tried and the third winner 🤗 ... I have at least 10 more recipes dog-eared & I’m hoping the winning streak continues! What’s on your menu tonight? #cooksillustrated #chorizo #lentilsoup #soup
Baby, it’s cold ❄️ outside... but this Briti Baby, it’s cold ❄️ outside... but this British Steak & Ale pie from @cooksillustrated warmed us right up and will be going on the regular rotation at our house! I baked it in individual servings instead of one big pie so that everyone got their very own bowl of cozy comfort food deliciousness 🥰 (plus I’ve been dying to use these beautiful @lecreuset bowls I got for Christmas😍). What’s on your menu tonight? #comfortfood  #potpie #lecreuset #cooksillustrated
Counting down to Valentine’s Day (10 days away Counting down to Valentine’s  Day (10 days away in case you need a reminder 😉) and looking for a really special dinner option? This beef Wellington with caramelized onions and a silky bourbon cream sauce is on the blog now! Along with a helpful step-by-step how to guide to walk you through assembling your masterpiece! You can do this ❤️ #valentinesday2021 #beefwellington #breathingandcooking
Load More... Follow on Instagram
  • Terms and Conditions
  • Privacy Policy

Copyright © 2021 Breathing And Cooking on the Foodie Pro Theme

Terms and Conditions - Privacy Policy