Homemade ricotta gnocchi, quick and easy

Gnocchi are fully included in the list of the most loved first courses in Italy and abroad. Soft, good and tasty, there are different versions, such as potato gnocchi, pumpkin gnocchi or bread gnocchi. The ricotta gnocchi they are a very light version, completely without potatoes, light and delicate, perfect to be accompanied by sauces that immediately bring back Mediterranean flavors such as tomato puree and fresh basil. Ricotta gnocchi they prepare at home in a few minutes using sheep’s ricotta, eggs, flour and a pinch of salt. The consistency of these gnocchi and their very versatile flavor to combine with other sauces, such as white ragù or meat ragù, will win you over!

Ingredients for 6 people

Sheep’s ricotta: 600 g
Eggs: 2
00 flour: 250 g
Salt to taste
Semolina: to taste
Tomato pulp: 300 g
Garlic: 1 clove
Basil: 1-2 leaves
Extra virgin olive oil: 4 tablespoons
Salt to taste

Preparation: 30 minutes
Cooking: 25 minutes
Total: 55 minutes
Calories: 267 kcal/person

Preparation

To prepare ricotta gnocchi the first thing to do is take care of the dairy product. If the ricotta is very firm and dry, sieve it, passing it through a fine mesh strainer, crushing it with a spatula. If it is watery, let it rest in the air for a few hours.

Collect all the sifted ricotta in a bowl and add the whole eggs and salt.

Mix well to combine the ingredients, until the eggs and ricotta are completely incorporated.

Add half the quantity of flour and continue mixing with the spatula.

At this point, pour the rest of the flour dose onto a work surface and transfer the ricotta, egg and flour mixture onto it.

Knead, collecting all the flour and shaping the dough until you obtain a homogeneous dough.

Cut a piece of dough and create little loaves by rolling the dough on the work surface with the palm of your hands. The loaves must have a diameter of approximately 1 cm.

Make the gnocchi by cutting portions of dough of approximately 1.5 cm. Continue in the same way until the dough is finished and place the gnocchi on a lightly floured tray.

Dedicate yourself to preparing the tomato sauce. Pour 4 tablespoons of oil and the previously peeled garlic clove into a pan. Turn on low heat and let fry.

After about 2-3 minutes, add the tomato pulp and half a teaspoon of salt.

Add one or more basil leaves depending on your personal taste. Cover with a lid and let the tomato pulp cook over a low heat for about 15 minutes.

In the meantime, fill a large pot with water and bring it to a medium heat. Add the salt.

Pour the ricotta gnocchi into the water just before it reaches the boil.

Drain the gnocchi with the help of a slotted spoon as soon as they float to the surface.

Pour the gnocchi into a baking dish or large bowl and add the tomato sauce. Using a spatula, mix gently so as not to cause the gnocchi to fall apart.

Decorate with a basil leaf and serve immediately.

Tips and tricks

Buy fresh sheep’s ricotta in a delicatessen or dairy. You we do not recommend using packaged ricotta from the supermarket, because the consistency is very different and would compromise the final result. If the ricotta is particularly watery, let it drain for a few hours before using it.

There are countless sauces to pair with ricotta gnocchi. If you want to stay classic, you can replace the tomato puree with fresh cherry tomatoes or make your traditional puree at home.

You can also add aromatic herbs such as thyme, lemon thyme or finely chopped sage to the mixture.

We advise you to prepare the gnocchi at the moment and cook them immediately, to serve them as soon as possible. In fact, these gnocchi are particularly delicate and do not keep for long.

Semolina flour should be used to avoid the gnocchi sticking on the work surface. If you don’t have it, you can continue to use flour, or use a sheet of baking paper.

storage

Ricotta gnocchi they can be kept in the refrigerator for 2 days, covered with transparent film or inside an airtight container. We recommend freezing them, both raw and cooked.