Ricotta Gnocchi Recipes

Ricotta Gnocchi Recipes  


Ricotta gnocchi is a light, pillowy alternative to traditional potato gnocchi. Unlike its denser cousin, ricotta-based gnocchi requires no boiling or baking of potatoes, making it quicker and easier to prepare. The secret lies in high-quality ricotta cheese, which gives the gnocchi a soft texture and a subtle creaminess. This article will explore three fantastic ricotta gnocchi recipes: a classic version with brown butter and sage, a lemon-infused variation with garlic and spinach, and a rich tomato basil gnocchi bake.  


## Recipe 1: Classic Ricotta Gnocchi with Brown Butter and Sage  


This simple yet elegant dish highlights the delicate flavors of ricotta gnocchi by pairing them with nutty brown butter and fragrant sage.  


### **Ingredients**  


For the gnocchi:  

- 1 cup whole milk ricotta cheese  

- 1/2 cup grated Parmesan cheese  

- 1 large egg  

- 3/4 cup all-purpose flour (plus extra for dusting)  

- 1/2 teaspoon salt  

- 1/4 teaspoon black pepper  

- 1/4 teaspoon nutmeg (optional)  


For the sauce:  

- 4 tablespoons unsalted butter  

- 10 fresh sage leaves  

- Salt and black pepper to taste  

- Extra grated Parmesan for serving  


### **Instructions**  


1. **Make the dough**  

   - In a mixing bowl, combine ricotta, Parmesan, egg, salt, pepper, and nutmeg.  

   - Gradually add flour, stirring gently until a soft dough forms. Avoid overmixing to keep the gnocchi tender.  


2. **Shape the gnocchi**  

   - Lightly flour a clean surface. Divide the dough into four portions.  

   - Roll each portion into a long rope, about 1/2 inch thick.  

   - Cut into 3/4-inch pieces and lightly dust them with flour.  


3. **Cook the gnocchi**  

   - Bring a large pot of salted water to a boil.  

   - Drop the gnocchi into the water in batches, stirring gently. When they float (after about 2 minutes), remove with a slotted spoon.  


4. **Prepare the brown butter sauce**  

   - In a large skillet, melt butter over medium heat.  

   - Add sage leaves and cook until the butter turns golden brown and smells nutty.  

   - Toss the cooked gnocchi into the skillet, stirring to coat.  


5. **Serve**  

   - Plate the gnocchi and garnish with extra Parmesan and black pepper.  

   - Enjoy immediately for the best flavor and texture.  


## Recipe 2: Lemon Ricotta Gnocchi with Garlic Spinach  


This variation adds bright lemon zest and garlic-sautéed spinach for a fresh, flavorful twist.  


### **Ingredients**  


For the gnocchi:  

- 1 cup whole milk ricotta cheese  

- 1/2 cup grated Parmesan cheese  

- 1 large egg  

- 3/4 cup all-purpose flour  

- Zest of 1 lemon  

- 1/2 teaspoon salt  

- 1/4 teaspoon black pepper  


For the spinach topping:  

- 2 tablespoons olive oil  

- 2 cloves garlic, minced  

- 4 cups fresh spinach  

- Salt and black pepper to taste  

- Red pepper flakes (optional)  


### **Instructions**  


1. **Make the gnocchi dough**  

   - In a bowl, mix ricotta, Parmesan, egg, lemon zest, salt, and pepper.  

   - Gradually incorporate the flour, stirring until a dough forms.  


2. **Shape and cook the gnocchi**  

   - Roll the dough into ropes and cut into bite-sized pieces.  

   - Boil in salted water until they float, then drain.  


3. **Sauté the spinach**  

   - Heat olive oil in a large pan.  

   - Add garlic and cook until fragrant, about 30 seconds.  

   - Add spinach, season with salt, pepper, and red pepper flakes, and cook until wilted.  


4. **Combine and serve**  

   - Add the cooked gnocchi to the pan with the spinach, tossing gently.  

   - Serve warm with additional Parmesan and a squeeze of fresh lemon juice.  


## Recipe 3: Tomato Basil Ricotta Gnocchi Bake  


This comforting, cheesy baked dish combines ricotta gnocchi with a rich tomato basil sauce and gooey melted cheese.  


### **Ingredients**  


For the gnocchi:  

- 1 cup whole milk ricotta cheese  

- 1/2 cup grated Parmesan cheese  

- 1 large egg  

- 3/4 cup all-purpose flour  

- 1/2 teaspoon salt  

- 1/4 teaspoon black pepper  


For the sauce and bake:  

- 2 tablespoons olive oil  

- 1 small onion, finely chopped  

- 2 cloves garlic, minced  

- 1 can (28 ounces) crushed tomatoes  

- 1 teaspoon dried oregano  

- 1/2 teaspoon salt  

- 1/4 teaspoon black pepper  

- 1/2 teaspoon red pepper flakes (optional)  

- 1/2 cup fresh basil, chopped  

- 1 cup shredded mozzarella cheese  

- 1/4 cup grated Parmesan cheese  


### **Instructions**  


1. **Prepare the gnocchi dough**  

   - In a bowl, mix ricotta, Parmesan, egg, flour, salt, and pepper until a soft dough forms.  


2. **Shape and cook the gnocchi**  

   - Roll and cut the dough into small gnocchi pieces.  

   - Boil in salted water until they float, then drain.  


3. **Make the tomato basil sauce**  

   - Heat olive oil in a large skillet. Add onion and cook until soft.  

   - Stir in garlic and cook for 30 seconds.  

   - Add crushed tomatoes, oregano, salt, pepper, and red pepper flakes. Simmer for 15 minutes.  

   - Stir in fresh basil and remove from heat.  


4. **Assemble the bake**  

   - Preheat oven to 375°F (190°C).  

   - In a baking dish, spread a layer of tomato sauce. Add cooked gnocchi and toss to coat.  

   - Sprinkle mozzarella and Parmesan cheese evenly over the top.  


5. **Bake and serve**  

   - Bake for 20 minutes, or until the cheese is golden and bubbly.  

   - Let cool slightly before serving, garnished with fresh basil.  


## **Final Thoughts**  


Ricotta gnocchi is a versatile and easy-to-make dish that can be dressed up in countless ways. Whether you prefer the simplicity of brown butter and sage, the bright flavors of lemon and garlic spinach, or the hearty comfort of a baked tomato and cheese dish, there’s a ricotta gnocchi recipe for every occasion.  


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