Who doesn’t love a big bowl of comforting gnocchi? Once you try this homemade ricotta version, you’ll never want to make anything else!
Gnocchi's long history
Gnocchi have been traced back to the time of the Romans. Dumplings made from semolina and other grains were included amongst recipes served to the soldiers of the Empire. By the Renaissance, many versions were found across the Italian peninsula, typically on the banquet tables of the rich. However, it was not until the eighteenth century that potato was slowly incorporated into gnocchi recipes, following the discovery of the Americas.
Today, whilst gnocchi is typically associated with potatoes, this is less the case in Italy. Gnocchi is a very region-specific dish, with many variations. These regional varieties typically evolved by necessity, based on the ingredients available within the local area. The mindset of “non si butta niente” (nothing goes to waste) is epitomised by regional Italian cuisine, and has heavily informed the development of many of these dishes.
This recipe most resembles Gnudi, which is a Tuscan variation of gnocchi. The word ‘gnudi’ comes from nudo (nude, in English), as it is similar to the stuffing in ravioli. Both this recipe and Gnudi use ricotta rather than potatoes as the main ingredient. Other well known recipes include Gnocchi alla Romana from Lazio (which uses semolina), Canederli from the South Tyrol (bread), Malloreddus from Sardinia (flour), and Gnocchi Assolane from Piedmont (chestnut and pumpkin). Gnocchi may also be sweet, stuffed or flavoured with spices like cinnamon, nutmeg and cocoa.
Move over potato!
Growing up, potato gnocchi was the staple in our house, until I stumbled across this recipe. I have never gone back. While it is absolutely delicious, potato gnocchi is far denser and significantly more labour intensive to prepare. The peeling, boiling, cooling, and mashing of the potatoes adds a lot of extra time and steps. There are also more variables which could go wrong – the type of potato being used, the amount of water added during cooking, the amount of flour, the length of the kneed etc. By contrast, the ricotta makes the dumplings lighter, and doesn’t require any additional preparation.
The right ricotta is key
The success of this recipe lies in the use of the right ricotta. Do not get tempted by the smooth, liquidy versions you will find in small tubs in the supermarket. The ricotta cannot resemble yoghurt, and you should not be able to scoop it with a spoon. Both delis and major supermarkets sell a firmer and drier version of ricotta. Typically, this is vacuum sealed in 1kg baskets. As a test, if your ricotta is dense enough to sit on a plate and be cut with a bread knife, you are good to go!
A family affair
Many hands make light work! Gnocchi is best made in a group setting, with multiple generations sitting together to shape vast quantities of dough. While you might not want to do that, gnocchi is a very child friendly recipe to make, and a great way to get your little ones involved in the kitchen. Since it is best cooked after freezing, this is also the perfect dish to make well in advance (a great rainy day activity!). Once it’s in the freezer, it makes for a perfect last-minute dinner. Simply boil, heat your sauce and you’re ready to go!
Gnocchi is a very child friendly recipe to make, and a great way to get your little ones involved in the kitchen.
What you'll need
Ingredients
- ricotta
- parmesan
- flour
- salt
- egg yolks
- sauce of your choice (here is a simple recipe)
Equipment
- large mixing bowl
- large saucepan
- large slotted spoon
- large freezer bag
- 1-2 trays which can fit in your freezer
Ricotta Gnocchi
Equipment
- large mixing bowl
- large saucepan
- large slotted spoon
- large freezer bag
- 1-2 trays (which can fit in the freezer)
Ingredients
- 750 g ricotta (drained; Note 1)
- 3/4 cup parmesan (finely grated, plus extra to serve)
- 1 1/2 cup plain flour (plus ample more as needed)
- 2 tsp salt (or to taste)
- 2 egg yolks
- sauce of your choice (to serve; Note 2)
Instructions
- In a large bowl, mix together all the ingredients (hands is easiest).
- Dust a flat surface (either a bench or table) with flour, and then turn out your mixture.
- Knead the dough, adding in extra flour until it is no longer sticky to the touch (Note 3).
- Divide the dough into four pieces, keeping them under a tea towel so they don’t dry out.
- Roll each piece into a long sausage shape. Using a butter knife, cut into roughly 2cm pieces.
- Place the pieces on a tray which has been lightly dusted with flour. Freeze for at least two hours after which they can be cooked, or stored in a large airtight freezer bag (Note 4).
- When ready to cook, bring a large saucepan of salted water to the boil.
- Add the gnocchi and give it a brief stir to ensure they aren’t sticking together (Note 5).
- Heat your sauce.
- Once the gnocchi float to the surface, scoop them out of the water, using the slotted spoon (you don’t want to transfer the liquid with the gnocchi). Put the gnocchi directly into your sauce.
- Serve with extra grated parmesan.
Notes
- It is imperative that you use the right ricotta for this recipe, as the gnocchi will not come together if the ricotta is not dry enough. As a test, you should be able to cut your ricotta with a knife and have it keep its shape. I get mine from the deli counter at my local supermarket, but any ricotta vacuum sealed in a basket is also perfect.
- This gnocchi works better with a “wetter” sauce. I would not recommend a butter or pesto based sauce - leave those for potato gnocchi.
- The amount of extra flour that you need is completely dependent on the dryness of your ricotta and the size of your eggs. You may need up to 2-3 extra cups of flour. Incorporate slowly to avoid adding too much - you want the mixture to be stiff enough to cut and shape without sticking to your hands.
- A zip lock freezer bag is preferable, but any clean bag will work. Do not be tempted to leave the gnocchi on the trays for too long as they will stick!
- The gnocchi should not be overcrowded. Depending on the size of your saucepan and whether you double the recipe, you might judge it best to cook the gnocchi in multiple batches.
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If you tried this recipe, let us know what you think in the comments!
Hannah is a single mother of one and part-time librarian, living in Melbourne. A self-professed type A Martha (in the best possible sense), she loves to witness to her faith through service and hospitality. In her spare time, Hannah can be found reading recipe books, eating cheese or staking out Melbourne’s best delis.
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