Ricotta Gnocchi (Gnocchi di Ricotta)
Ricotta Gnocchi, Gnocchi di Ricotta
Section titled “Ricotta Gnocchi, Gnocchi di Ricotta”Description
Section titled “Description”A quick and fresh alternative to traditional potato gnocchi. The dough comes together in under 5 minutes and delivers an authentic texture that shop-bought gnocchi can’t match. Served here with a light butter, lemon, and mint sauce that complements the richness of the ricotta and pecorino.
Ingredients
Section titled “Ingredients”| Item | Amount |
|---|---|
| fresh ricotta | 500g |
| 00 flour (or all-purpose) | 300g + for dusting |
| egg | x1 (~50–60g) |
| pecorino romano, grated | 4 generous tbsp + for serving |
| lemon | x1 (zest and juice) |
| fresh mint | 1 bunch |
| butter | 30–50g |
| sea salt | 1 tbsp (for pasta water) |
| Items |
|---|
| large mixing bowl |
| fork |
| scale |
| large pot for boiling |
| wide skillet or frying pan |
| rolling pin (or a wine bottle) |
| knife or bench scraper |
| tray lined with baking paper |
| slotted spoon or spider strainer |
Recipe
Section titled “Recipe”-
Prepare the base: Break up the ricotta in a large bowl with a fork until crumbly. Add the egg and 4 tablespoons of grated pecorino romano. Mix thoroughly until well combined.
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Form the dough: Gradually add the flour, starting with about half. Mix until the dough begins to come together and feels drier, using the remaining flour to clean the sides of the bowl.
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Knead: Dust your work surface generously with flour. Turn the dough out and knead using a forward-and-back motion. The dough should be silky and moist — not sticky like pizza dough — and should not leave residue on your hands.
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Shape: Roll the dough to about half-inch thickness. Cut into 1-inch wide strips, then roll each strip into a rope and cut into bite-sized pillows roughly the size of a finger.
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Prep for cooking: Arrange the gnocchi on the lined tray, dusted with enough flour to prevent sticking.
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Make the sauce: In a skillet over medium-low heat, melt the butter. Add the lemon zest, hand-torn mint leaves, and the juice of the lemon.
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Boil: Bring a large pot of salted water to a boil. Drop in the gnocchi — once they float to the surface, they’re done. Transfer directly into the sauce with a slotted spoon.
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Mantecatura: Toss the gnocchi in the sauce. Turn off the heat, add a generous amount of grated pecorino and more fresh mint, and toss one final time to create a creamy finish.