The day before, I made potato gnocchi, but then I heard that you can make gnocchi with ricotta and that it’s even lighter and fluffier. I had to find out for myself to see if this was true and had gnocchi for the second day in a row. What’s the verdict? Continue reading to find out 🙂
- 2-3 servings (it was 2 for us)
- 1 container of ricotta (about 12oz)
- 1 egg or 2 egg yolks (I used 2 egg yolks, but see note below)
- 1 tsp salt
- 1 tsp black pepper (to taste)
- 3/4 cup grated parmesan
- 1 cup flour
Notes and tips
- Some recipes calls for 1 egg and some call for 2 egg yolks. Egg yolks are suppose to be easier to work with as the dough is more cohesive and breaks less. The downside is that the dough tends to be more firm. If it’s your first time, egg yolks are recommended.
- Knead the gnocchi as less as you can so that they don’t become dense.
Putting it together
Prepping the ricotta
- Get the moisture out of the ricotta. You can: 1. Use a cheesecloth and squeeze all the moisture out 2. Pat it dry with some paper towels 3. Leave it in a strainer for about half an hour and push the water out.
Making the dough
- Once most of the moisture is gone from the ricotta, put it in a bowl and mix in the egg yolks, salt, pepper, and grated parmesan with your hand.
- Add in the flour about a quarter at the time and knead. Keep adding flour until the dough is no longer sticky. You might not need all the flour.
- Flour a board or a table to make your gnocchi on.
- Take a piece of your dough and roll them into 1/2 inch ropes. Add more flour as needed if it starts to get sticky.
- Cut them into 1 inch piece.
- Repeat until all the dough is gone.
Cooking the gnocchi
- Boil a pot of water.
- Once boiling, add in one layer of gnocchi into the water and lightly stir so that they don’t stick.
- Once they float (it will take a couple of minutes), they are pretty much ready. Leave them in for about another 30 seconds.
- Once they are ready, strain them and serve.
To be honest, I might have messed up this experiment because I used 2 egg yolks in my ricotta gnocchi instead of 1 egg in my potato gnocchi that I made yesterday. Because of that, I don’t think it’s completely fair to compare the two.
What I can share is that the ricotta gnocchi was just as light and fluffy as the potato ones I made. The only real difference was that it tasted more cheesy. I also seared it a little in a brown butter sage sauce so that changed the texture of it a little bit as well since it had more of a crisp exterior now. Regardless, it was still a decent set of gnocchi that I would make again.
Overall, if I’m short on time, I would make the ricotta ones.