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.