Ricotta Gnocchi
Meryl Feinstein adores this gnocchi recipe because “it’s simple, quick, and a little unexpected.” While potato gnocchi is more common, Feinstein prefers ricotta gnocchi because it has a little “extra bite.” She also appreciates how versatile the quick-cooking pasta can be: “It goes with pretty much any sauce.”
Ingredients
- 2 cups high-quality, full-fat ricotta
- 2 ounces Parmigiano Reggiano or Grana Padano finely grated
- 1 large egg plus 1 yolk lightly beaten
- 1 teaspoon kosher salt
- 1 whole nutmeg optional
- 1 cup all-purpose flour plus more for kneading and dusting
Instructions
- Combine ricotta, Parmigiano Reggiano, eggs, salt, and, if using, a few gratings of nutmeg in a large bowl. Mix thoroughly until smooth. Fold in flour with a spatula until well combined. The mixture should hold together but still be slightly tacky. If needed, add another tablespoon of flour.
- On a lightly floured work surface, knead dough briefly and with a light touch, just until the mixture is uniform and there are no visible streaks of flour.
- Dust work surface and dough with flour. Cut dough into thick slices (roughly the width of two fingers) using a bench scraper or sharp knife.
- Dust a piece of dough with flour and gently roll it back and forth to create a smooth exterior. Continue rolling dough outward into a thick rope, about ¾-inch diameter. If dough gets sticky, dust with more flour. Continue with remaining dough slices.
- Cut each rope into bite-size pillows, roughly 1 inch in length.
- Line a baking sheet with parchment paper and dust with flour. Closely arrange gnocchi in a single layer on the prepared sheet without touching. (Finished gnocchi can sit at room temperature or uncovered in the refrigerator for up to 2 hours.)
- Fill a large pot roughly two-thirds full with water and bring to a boil. Season generously with salt.
- Using a spider sieve or slotted spoon, carefully lower gnocchi into water and cook until they float to the surface, about a couple of minutes, plus an extra 30 seconds. Transfer gnocchi to a large skillet filled with sauce of choice.
Notes
Tips for Perfect Ricotta Gnocchi:
1. If you have the time and a food thermometer, try making your own ricotta! It’s simple, and you’re in control of the cheese’s texture.
2. If using store-bought ricotta, make sure it’s a high-quality, full-fat variety.
3. The thicker (and drier) the ricotta, the easier it will be to work with. To remove excess moisture from store-bought ricotta, line a baking sheet with paper towels, spread the ricotta across the sheet, top with more paper towels, and blot dry. Repeat if needed. Alternatively, strain the ricotta in a cheesecloth-lined colander for several hours (overnight is even better!).
4. Keep flour to a minimum to ensure light and fluffy gnocchi.
5. For extra smooth ricotta, briefly whip in a food processor or blender. A quick blitz removes some of the grainy texture, resulting in creamier ricotta and smoother dough.
Meryl Feinstein
Meryl Feinstein is currently based in Washington, DC, where she hosts events and develops pasta-focused recipes. If you have any questions, feedback, tips, your own pasta recipes you'd like to share, or just want to say hi, she'd love to hear from you at pastasocialclub@gmail.com.
