Ricotta Gnocchi
This post may contain affiliate links. Read my full disclosure policy. Learn to make pillowy-perfect ricotta gnocchi in just 25 minutes with Catherine McCord’s Meal Prep Magic cookbook. This seriously delicious and oh-so-easy ricotta gnocchi recipe is just one gem among many in Catherine McCord’s new cookbook, Meal Prep Magic: Time-Saving Tips for Stress-Free Cooking. Packed with wholesome, easy-to-follow recipes the whole family will love, this book will change the way you think about preparing meals—say goodbye to mealtime stress, hello to being more organized, and enjoy more quality time with loved ones. As someone who’s admittedly right-brained and organizationally-challenged, I found this book to be both inspiring and incredibly practical. And that color-coded refrigerator on the cover? Now, that’s some serious fridge goals! Unlike the more commonly known potato gnocchi, ricotta gnocchi is quick and easy to make and requires no special equipment. Potato gnocchi is made from boiled, riced potatoes combined with flour and egg. This dough is then rolled into ropes, cut into bite-sized pieces, and pressed with a fork to create ridges that can catch sauce. It has a soft and somewhat chewy texture, with a mild flavor that works well with a wide variety of sauces. Ricotta gnocchi substitutes ricotta cheese for the potatoes, resulting in a lighter, creamier texture. The preparation process is similar to potato gnocchi, but it’s much simpler to make — no need to cook, peel or rice potatoes! However, keep in mind that the moisture content of the ricotta can make the dough a bit tricky to handle. It’s important to use a good quality, well-drained ricotta to avoid overly wet dough (I use the widely available Galbani brand). You May Also Like RecipeComments (26)Add Comment Recipe Comments (26) Add Comment Ricotta Gnocchi Ingredients For the Ricotta Gnocchi ½ teaspoon kosher salt, plus more for boiling the gnocchi 1½ cups freshly grated Parmigiano Reggiano cheese 1 cup ricotta cheese (I use Galbani brand whole milk ricotta) 2 large egg yolks 1 tablespoon olive oil 1 cup all-purpose flour, plus more for rolling ½ teaspoon kosher salt, plus more for boiling the gnocchi 1½ cups freshly grated Parmigiano Reggiano cheese 1 cup ricotta cheese (I use Galbani brand whole milk ricotta) 2 large egg yolks 1 tablespoon olive oil 1 cup all-purpose flour, plus more for rolling For Serving 2 tablespoons Lemon-Herb Compound Butter (recipe below) or plain unsalted butter Freshly grated Parmigiano Reggiano cheese Flaky sea salt 2 tablespoons Lemon-Herb Compound Butter (recipe below) or plain unsalted butter Freshly grated Parmigiano Reggiano cheese Flaky sea salt Lemon-Herb Compound Butter (Optional) 1 stick (½ cup) unsalted butter, softened to room temperature 2 tablespoons chopped fresh herbs (such as parsley, dill, cilantro, chives, or a mix) Zest of one lemon 1 stick (½ cup) unsalted butter, softened to room temperature 2 tablespoons chopped fresh herbs (such as parsley, dill, cilantro, chives, or a mix) Zest of one lemon Instructions Bring a large pot of salted water to a boil. In a medium bowl, add the Parmigiano Reggiano, ricotta, egg yolks, and olive oil and mix with a fork until well combined. Sprinkle the flour and salt on top, and stir with the fork to gently combine. When the mixture gets too thick to mix with a fork, use your hands to form the dough into a disk. Place the dough on a wooden surface lightly dusted with flour. Line a rimmed sheet pan with parchment paper, then dust it with flour. Cut the disk into 4 equal-size portions and roll each portion into a long rope, about ½ inch in diameter. Using a bench scraper (or a knife), cut the rope into ½-inch to 1-inch segments. Place on the prepared sheet pan and toss gently to coat in flour to prevent sticking. Repeat with the remaining dough. When all the gnocchi have been formed, add the compound butter (or plain unsalted butter) to a large nonstick skillet. Set over low heat and gently melt. Add the gnocchi to the boiling water and cook until they all float to the surface, about 3 minutes. Remove them with a spider strainer or slotted spoon (save the cooking liquid) and transfer the gnocchi directly into the pan of melted butter. Toss to coat, then gently stir in about ¼ to ½ cup of the reserved pasta water, until a thick and luscious sauce forms. Serve topped with grated Parmigiano Reggiano cheese and flaky sea salt. Bring a large pot of salted water to a boil. In a medium bowl, add the Parmigiano Reggiano, ricotta, egg yolks, and olive oil and mix with a fork until well combined. Sprinkle the flour and salt on top, and stir with the fork to gently combine. When the mixture gets too thick to mix with a fork, use your hands to form the dough into a disk. Place the dough on a wooden surface lightly dusted with flour. Line a rimmed sheet pan with parchment paper, then dust it with flour. Cut the disk into 4 equal-size portions and roll each portion into a long rope, about ½ inch in diameter. Using a bench scraper (or a knife), cut the rope into ½-inch to 1-inch segments. Place on the prepared sheet pan and toss gently to coat in flour to prevent sticking. Repeat with the remaining dough. When all the gnocchi have been formed, add the compound butter (or plain unsalted butter) to a large nonstick skillet. Set over low heat and gently melt. Add the gnocchi to the boiling water and cook until they all float to the surface, about 3 minutes. Remove them with a spider strainer or slotted spoon (save the cooking liquid) and transfer the gnocchi directly into the pan of melted butter. Toss to coat, then gently stir in about ¼ to ½ cup of the reserved pasta water, until a thick and luscious sauce forms. Serve topped with grated Parmigiano Reggiano cheese and flaky sea salt. For The Lemon-Herb Compound Butter (Optional) Place the softened unsalted butter in a medium bowl. Add the chopped fresh herbs and lemon zest. Mash with a fork until evenly blended. Place an 8 by 11-inch rectangle of parchment paper on your work surface, then scrape the butter mixture into the middle. Using your hand and the spatula, scrape it into a rough cylinder, shaping as you roll. Place the cylinder on a sheet of plastic wrap, then twist into a tight cylinder. Set in the fridge to chill until firm, about 4 hours. Prep-in-Advance Instructions: Gently place the uncooked gnocchi in airtight containers and refrigerate for up to 3 days. To freeze, place the uncooked gnocchi on a parchment-lined baking sheet, freeze for one hour, and then transfer gnocchi into labeled zip-top bags and freeze for up to 4 months. Cook as directed above, adding 30 seconds to the cooking time. Place the softened unsalted butter in a medium bowl. Add the chopped fresh herbs and lemon zest. Mash with a fork until evenly blended. Place an 8 by 11-inch rectangle of parchment paper on your work surface, then scrape the butter mixture into the middle. Using your hand and the spatula, scrape it into a rough cylinder, shaping as you roll. Place the cylinder on a sheet of plastic wrap, then twist into a tight cylinder. Set in the fridge to chill until firm, about 4 hours. Prep-in-Advance Instructions: Gently place the uncooked gnocchi in airtight containers and refrigerate for up to 3 days. To freeze, place the uncooked gnocchi on a parchment-lined baking sheet, freeze for one hour, and then transfer gnocchi into labeled zip-top bags and freeze for up to 4 months. Cook as directed above, adding 30 seconds to the cooking time. Nutrition Information Powered by Per serving (4 servings) Calories: 552 Fat: 51 g Saturated fat: 30 g Carbohydrates: 29 g Sugar: 1 g Fiber: 1 g Protein: 32 g Sodium: 828 mg Cholesterol: 233 mg Per serving (4 servings) Calories: 552 Fat: 51 g Saturated fat: 30 g Carbohydrates: 29 g Sugar: 1 g Fiber: 1 g Protein: 32 g Sodium: 828 mg Cholesterol: 233 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: DinnerFreezer-FriendlyMake-AheadPizza, Pasta & VegetarianVegetarianItalian Dinner Freezer-Friendly Make-Ahead Pizza, Pasta & Vegetarian Vegetarian Italian