I know, it sounds too good to be true, but you can make this easy Ricotta Gnocchi in just 10 minutes.
This ricotta gnocchi is light as a cloud with a mild cheesy flavor. It has that perfect pillowy texture, I just love how this recipe turned out.
The gnocchi is made with just a few simple ingredients: ricotta, pecorino romano, flour, and salt – and the total preparation time is just 10 minutes.
In June, I traveled to Sardinia to learn about Pecorino Romano, a hard salty sheep’s milk cheese that has been produced in Italy for 2,000 years. I spent a week learning everything about the cheese. We visited sheep farms and production facilities to see how the cheese is made. We also visited restaurants to learn how chefs cook with the cheese.
We spent an afternoon at Hub restaurant where Chef Leonard Marongiu showed us a few of this signature recipes made with pecorino romano. One of the recipes was for this ricotta gnocchi. He simply grabbed a bowl, stirred ricotta, pecorino romano, and flour together, rolled it out, and sliced it up.
It seemed impossibly simple. I was worried that I wouldn’t be able to replicate the recipe since he didn’t give any measurements. Luckily, after some
The thing to know about making ricotta gnocchi is that it is more fragile than store-bought gnocchi. You want to gently lower the gnocchi into the water and you want to remove the gnocchi from the water with a slotted spoon or skimmer instead of draining it with a colander.
It is best to let the gnocchi cook in the sauce for one minute. Gently fold the gnocchi into the sauce. I served the gnocchi with my roasted tomato vodka sauce, but you can use any sauce you like. I also love to serve gnocchi with pesto.
How to Make Ricotta Gnocchi:
You can make this light, cheesy, pillowy ricotta gnocchi in just 10 minutes. It's so easy and delicious and you can pair it with your favorite sauce.
- 1 cup Whole Milk Ricotta
- 4 tablespoons 00 Flour, plus extra for your work surface
- 3 tablespoons Pecorino Romano
- 1/4 teaspoon Sea Salt
- In a bowl, stir the ricotta, flour, pecorino romano, and sea salt together.
- Pour about a tablespoon of flour onto a work surface. Dust your palms with some flour too.
- Scoop about a third of the dough into a roundish shape and plop it in the flour. Roll the outside of the dough in flour, and then roll the dough out into a snake. You want it to be about 3/4 inch in diameter. Then use a knife to slice the gnocchi, you want them to be about the width of your thumb.
- Repeat this process rolling out all of the dough and cutting the gnocchi.
- Bring a pot of salted water to a slow rolling boil. I recommend also heating up any sauce in a skillet beside the boiling water.
- Once the water boils, use a slotted spoon or similar to lower the gnocchi into the water. I did this a few at a time. Once the gnocchi floats, it is done. It will cook in 1-2 minutes.
- As gnocchi rises to the surface of the water, scoop it up with a slotted spoon and place it in the sauce. Continue this process until all of the gnocchi has cooked and is in the sauce.
- Very gently stir the gnocchi into the sauce and let it cook in the sauce for one minute before serving.
You want to use Whole Milk Ricotta and 00 Flour for this recipe. The results will not be the same with Skim Ricotta or other flours.