Ricotta Gnocchi

Ricotta gnocchi are potatoes gnocchi’s faster sibling (for someone even tastier). Preparing the dough takes less than five minutes and if you are preparing your gnocchi in “pillow” shape, they will be done if a few minutes.

Gnocchi is one of the easiest pasta recipes to start with. There are many variations, colours and also slightly different shapes.

If you ever visit Michelin star restaurant, you will be able to notice that gnocchi have different size and pattern (in every restaurant) – which is actually a chef’s signature.

We like diversity in our kitchens, but we also like to use gnocchi board just because gnocchi look even more cute & tasty.

Pair ricotta gnocchi with carbonara sauce (recipe below) or with any of your favourite pasta sauce. Ricotta in this case replaces potatoes so gnocchi will go well with many different flavours.

Ingredients for ricotta gnocchi

500g fresh ricotta - drained

1 egg

1 teaspoon of salt

1 tablespoon of parmesan

300g all-purpose flour + little extra for gnocchi

1 tablespoon of salt - for cooking gnocchi plus pinch of salt for the dough

Ingredients for carbonara sauce

3 egg yolk

1 tablespoons of grated parmesan cheese

¼ teaspoon of black pepper

1 tablespoon of pasta water

150g bacon

200-250ml double cream

Optional – gnocchi board

Directions  

1. Combine flour, egg, salt and parmesan cheese.

2. Knead the dough.

3. Wrap the dough into the foil and put it into the fridge for 30 mins. Flour needs some time for gluten to start its magic.

4. Divide the dough into pieces.    

Now you have two choices: 

5. First option: Roll the dough into 2 cm thick ropes on a floured surface. Cut each rope into approximate 2 cm long piece. Leave your gnocchi plain, looking like miniature pillows. Leaving them plain is absolutely fine if you don’t have a gnocchi board.

6. Second option indent ricotta gnocchi using a gnocchi board. Indenting gnocchi is ideal when you want to serve them with a sauce, because the pattern allows it to better cling to the pasta.

Roll on a gnocchi board by placing your thumb on the gnocchi as shown.

Roll the gnocchi in one movement across the board pressing down lightly in order to form an indentation in the dough. 

7. Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently with wooden spoon once or twice to ensure they are not sticking together. Boil until they float to the surface.

8. Remove gnocchi with a slotted spoon. Don’t drain them.

Directions for carbonara sauce

I. Mix together egg yolks, parmesan cheese and black pepper. Add pasta water, mix well.

II. Fry bacon and add double cream.

III. Transfer ricotta gnocchi directly into the pan with bacon and cream.

IV. Add egg mixture and mix well. Serve.