Ricotta gnocchi
Gnocchi is an Italian pasta that can be prepared from potatoes, cheese, semolina, wheat flour, corn flour or eggs. Often, gnocchi also has an addition of herbs or vegetables. Gnocchi is usually served with a sauce or drizzled with melted butter.
I have to tell you that gnocchi made from flour and ricotta cheese is a great choice if you want to make a quick dinner. It is enough to mix all the ingredients in a bowl, knead the dough quickly and form the gnocchi. I often do several things at once. First, I put the vegetables for the sauce on the heat, and while they are cooking, I put the water for gnocchi on and start making gnocchi pasta. I am usually able to prepare the gnocchi before the water starts boiling. However, if it starts boiling and I’m not ready with the pasta yet, I just turn the heat down and I finish making the gnocchi.
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Ingredients for ricotta gnocchi.
Gnocchi:
- 250 g ricotta cheese
- 50 g Parmesan cheese
- 2 egg yolks
- 150 g all-purpose flour + a little for dusting the dough
- 1/3 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of salt
Tomato and zucchini sauce:
- 400 g canned chopped tomatoes
- 2 big cloves of garlic
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 250 g zucchini
- a small bunch of fresh basil
Additionally: Parmesan cheese for serving
How to make gnocchi with ricotta.
Gnocchi: put egg yolks, ricotta cheese, Parmesan cheese, 1/3 teaspoon of salt and pepper into a bowl. Stir, then gradually add the sifted flour. Using a spoon, mix the ingredients then knead the dough with your hand. Put the dough on a pastry board, lightly dusted with flour and divide it into 4 parts. Roll out each part of the dough into a rope with a diameter of about 2 centimetres, and cut them into 3 centimetre long gnocchi pieces.
Pour water into a large pot, add 1 tablespoon of salt and bring it to boil. Once the water starts boiling, add the gnocchi. Bring it all to boil and cook the gnocchi over a medium heat for 30 seconds from the moment the gnocchi comes to the surface of the water. Place the cooked gnocchi in a colander and pour cold water over it.
Tomato and zucchini sauce: cut zucchini into large cubes and put them in a pan. Add minced garlic and the olive oil. Fry over a medium heat for 5 minutes, then add chopped canned tomatoes, salt, pepper and simmer for 15 minutes over a medium heat. At the end, add chopped fresh basil. Put the cooked vegetables into a tall dish and blend.
Serve the hot gnocchi, topped with the tomato and zucchini sauce and sprinkled with Parmesan cheese.
Good to know when making ricotta gnocchi.
The Parmesan cheese added to the gnocchi dough should be very finely grated.
You can prepare the gnocchi in advance and freeze it. Just put the ready, lightly floured gnocchi in a plastic container, separate each layer with cling film and cover the container with a lid.
Do you like dishes made from eggs and flour? If so, try our recipe for Potato and cheese croquettes.
