Ricotta Gnocchi
Ricotta gives gnocchi a mild, milky flavor and a tender bite. In a simple dough, the cheese is the main ingredient rather than a garnish.
Ricotta can take two roles
Classic ricotta dough has no potato, but some variations combine the two or bring vegetables into the mixture. The common thread is the cheese. A name such as pea and ricotta gnocchi describes the flavor without promising that ricotta is the only base.
Where ricotta gnocchi and gnudi meet
Both can be soft cheese dumplings, and the names sometimes overlap. The rolled ricotta recipes on this site use a firmer dough that holds a patterned shape. Gnudi are softer, usually with a smoother, rounded shape and a center closer to ravioli filling. Butter and herbs suit either, while ricotta gnocchi also pair comfortably with tomato, pesto and seafood.
