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How to Make Ricotta Gnocchi or Gnudi from Scratch Recipe

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  • Author: Nora
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes
  • Total Time: 33 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Learn how to make delicate and fluffy ricotta gnocchi or gnudi from scratch with this easy step-by-step recipe. These tender Italian dumplings are made with whole sheep’s milk ricotta, Parmesan cheese, egg, and flour, then boiled to perfection and served with a rich homemade marinara sauce. Perfect for a comforting meal that’s lighter than traditional potato gnocchi.

Ingredients

Scale

For the Gnocchi:

  • 1 lb whole sheep’s milk ricotta cheese
  • 1 cup all-purpose flour, plus more as needed
  • 1/3 cup Parmigiano Reggiano cheese, grated
  • 1 egg

For the Sauce:

  • 2.5 cups thick homemade marinara sauce

Instructions

  1. Strain the Ricotta: Strain the ricotta cheese through a fine mesh sieve or a cheesecloth-lined colander for a couple of hours or overnight to remove excess moisture, resulting in a firmer dough.
  2. Mix the Dough: In a medium bowl, combine the drained ricotta, egg, grated Parmesan, and 1 cup of flour. Mix gently until a soft dough forms.
  3. Shape the Dough: Lightly flour a pastry board and transfer the dough onto it. Shape it into a round ball, adding a bit more flour if the dough feels sticky to handle.
  4. Divide and Roll: Cut the dough into 5 equal pieces, shaping each into a baseball-size ball. Roll each ball into a tube about 1/2 to 1 inch thick.
  5. Cut the Gnocchi: Using a sharp knife, slice the tubes into 3/4 inch pillow-shaped pieces or adjust size based on your preference.
  6. Create Grooves: Place the gnocchi on a lightly floured baking sheet. Gently press each piece down the back of a fork to create ridges that help the sauce cling better.
  7. Cook the Gnocchi: Bring a large pot of well-salted water (tasting like sea water) to a boil. Add the gnocchi and cook until they float to the surface, which takes just a few minutes.
  8. Serve: Using a slotted spoon, remove the cooked gnocchi, drain well, and toss immediately with warm homemade marinara sauce. Serve hot and enjoy!

Notes

  • Straining the ricotta is essential to achieve a non-watery dough, ensuring light and fluffy gnocchi.
  • The amount of flour needed can vary depending on the moisture content of your ricotta; add flour gradually until the dough is manageable but still soft.
  • Pressing the gnocchi on the back of a fork creates classic grooves for better sauce adherence.
  • Cook the gnocchi in small batches to avoid overcrowding the pot.
  • Leftover gnocchi can be frozen after shaping; freeze on a baking sheet and then transfer to a bag for later cooking.

Nutrition

  • Serving Size: 1 serving
  • Calories: 396 kcal
  • Sugar: 7 g
  • Sodium: 1047 mg
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 22 g
  • Cholesterol: 104 mg

Find it online: https://littlespoonbites.com/how-to-make-ricotta-gnocchi-or-gnudi-from-scratch-recipe/