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Homemade Ricotta Gnocchi with Butter and Parmesan

Ricotta varies considerably from tub to tub. Thick, creamy cheese is easier to shape than ricotta sitting in a pool of whey; blotting the surface helps without pressing it dry.

Homemade Ricotta Gnocchi with Butter and Parmesan

Time and servings

Prep
30 min
Cook
25 min
Additional
20 min
Total
75 min
Servings
4

Nutrition per serving

Calories
about 400
Protein
17 g
Fat
25 g
Carbs
25 g
  1. Blot the ricotta

    Blot the ricotta

    Pour off any free whey. Spread the ricotta on a clean towel and blot the surface before mixing.

  2. Mix the ricotta dough

    Mix the ricotta dough

    Lightly beat the egg and grate the Parmesan. Mix the ricotta, egg, 1 oz30 g of the Parmesan, and 1/4 tsp1.5 g of the salt. Fold in 2/3 cup80 g of the flour just until no dry pockets remain.

  3. Chill the dough

    Chill the dough

    Cover and refrigerate the dough for 20 minutes20 minutes so it firms slightly before shaping.

  4. Roll and cut the ropes

    Roll and cut the ropes

    If the chilled dough is too sticky to roll, fold in a little more flour. Lightly flour the surface, roll portions into 3/4 inch2 cm ropes, and cut into 3/4 inch2 cm pieces.

  5. Add the ridges

    Add the ridges

    Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.

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  6. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring about 3 quartsabout 2.8 liters of water and 1 tsp6 g of the salt to a boil, then lower to a gentle simmer. Continue with the next step while the water heats.

  7. Melt the butter

    Melt the butter

    While the water heats, melt the butter in a wide skillet over medium-low heat. Keep it warm without browning.

  8. Poach the ricotta gnocchi

    Poach the ricotta gnocchi

    Slide the gnocchi into the gently simmering water and stir once to release any pieces from the bottom. Lift the gnocchi as they float, let excess water drain from the spoon, and transfer them directly to the butter.

  9. Homemade Ricotta Gnocchi with Butter and Parmesan

    Finish with Parmesan

    Turn the gnocchi gently in the butter over low heat for 1 to 2 minutes. Remove the skillet from direct heat, add 1 oz30 g of the Parmesan, and turn once more until the cheese lightly coats the gnocchi.

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