Can we talk gnocchi? What could be more amazing than creating the most ephemeral pasta in your own kitchen from only a few ingredients and without any special equipment? This is a project that is perfect for weekend days. Even small children can help roll out the dough and cut it with a butter knife, and having ricotta gnocchi in your freezer means you can have a quick and delicious meal any night of the week.
Years ago, I read an interview with the legendary chef, Thomas Keller of The French Laundry where he contended that repetition, is essential to becoming an intuitive cook. In essence, he instructs the cook to make a recipe exactly as written. A few days later, write a simpler version of the recipe down on paper and make it again. Repeat over several weeks, using fewer instructions and making small adjustments such as switching a vegetable or spice. Over this time, you will come to “own” the recipe, as well as gain an understanding of the techniques that are involved. Really, isn’t this how our grandmothers cooked?
Hopefully I caught your interest with the seasonal Pumpkin Gnocchi. Ready to branch out? Here is some repetition with a little variation from the gnocchi you may have tried making. The first recipe is for the basic gnocchi; the second is an idea for turning it into a main dish. But you can never go wrong with a side of fresh gnocchi with some tomato sauce or even just butter and cheese!
Skip the pancetta for a vegetarian meal and do try with your favorite GF flour if you eat gluten free. Leave a note in the comments to let me know how it turned out!
Ingredient and Recipe Notes for Ricotta Gnocchi
Gather all of your ingredients together. Use quality ingredients for the best results: unsalted butter, whole milk ricotta, good grated cheese. Ricotta makes the gnocchi light; potato makes them easier to handle.
For more instructions on mixing and shaping gnocchi, please refer to my Pumpkin Gnocchi post.
Once all of the ingredients are mixed together (perfectly fine to do it by hand), add just enough flour so that you can work the dough without it sticking. The moisture in the ricotta and the potatoes, as well as the size of the eggs and the humidity in the air will all affect exactly how much flour you need.
The dough rolled out into ropes then cut into bite sized pieces. Then you can use your thumb to make an indentation or a fork to make traditional grooves. Either way, it means that the gnocchi will hold more sauce!
Holding the gnocchi in your left hand, and a fork in the right, roll the tines over the dough
Ricotta Gnocchi
A recipe for homemade ricotta and potato gnocchi.
Ingredients
- 1 large baking potato (about 1 C mashed)
- 2 eggs
- 1 C ricotta cheese, whole milk
- 2 T butter, melted
- 1 tsp salt
- 1 C Pecorino Romano cheese, grated
- 3 C flour
Instructions
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Boil the potato and mash until smooth. Cool.
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Mix the potato with the eggs and salt and whip until fluffy. Stir in the ricotta cheese, butter, Romano cheese and about 2 1/2 C of the flour.
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Knead until smooth, adding just enough flour to keep the dough from sticking to the counter.
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Roll the dough out into 1/2″ ropes and cut it into 3/4″ pieces. Arrange the gnocchi on a parchment paper covered baking sheet and cover until you are ready to cook them. Alternatively, place the baking sheet in the freezer. When the gnocchi are frozen solid, remove them to a zip top bag and store in the freezer.
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To cook the gnocchi: bring a large pot of salted water to a boil. Drop the gnocchi in (it is fine to take them directly from the freezer). When they rise to the surface, they are done. This will only take a couple of minutes. Remove with a slotted spoon to a colander.
Ricotta Gnocchi with Spinach, Pancetta and Mozzarella
All of the ingredients. Defrost the spinach in the microwave if you haven’t planned ahead.
You will make a quick, fresh tomato sauce while the water is boiling for the gnocchi.
The gnocchi, pancetta and spinach are arranged in an ovenproof baking dish.
Here the tomato sauce and mozzarella have been added. It just needs a final sprinkle of basil and into the oven it goes!
Ricotta Gnocchi with Pancetta, Spinach and Mozzarella
Ricotta Gnocchi baked with tomato sauce, spinach, pancetta and mozzarella
Ingredients
- 3/4 recipe Ricotta Gnocchi
- 2 T olive oil
- 1 clove garlic, minced
- 4 oz pancetta
- 28 oz can tomato sauce
- 1 sprig basil
- 4 oz fresh mozzarella
- 2 T basil, chopped
- 1 `10 oz box frozen chopped spinach.
Instructions
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Start heating a large pot of salted water for the gnocchi. Defrost the spinach.
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While it heats, place the olive oil in a skillet over medium heat and add the pancetta. Cook until it starts to turn golden, then remove with a slotted spoon. Add the garlic to the pan and cook briefly; it should not brown. Add the tomato sauce and sprig of basil. Cook for 5-10 minutes until the flavors blend. Season to taste with salt and pepper.
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Cook the gnocchi in the boiling water and drain well. Place them in an oven proof dish. Add the pancetta, spinach and tomato sauce. Mix lightly. Next tear pieces of mozzarella and arrange them on top of the gnocchi. Sprinkle the chopped basil over everything.
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Place the dish in a 350 F oven for about 20 minutes, until the sauce is bubbly and the cheese is melted.
Wow, these are every bit as good as they look.