48 minutes
A simple and delicious homemade ricotta gnocchi recipe with marinara sauce, perfect for a comforting meal.
0 oz
0 oz
each
each
to taste
to taste
Semolina Flour
for dusting
cups
to taste
Minced Fresh Basil
to taste
Minced Fresh Parsley
to taste
Minced Fresh Chives
to taste
1. Prepare the Ricotta
Blot the ricotta cheese with paper towels or a clean dish towel on a large plate to remove excess moisture. The ricotta should feel dry to the touch.
2. Weigh the Ricotta
Weigh the ricotta cheese in a large bowl until you have 227 grams (8 ounces).
3. Make the Dough
Combine 227 grams (8 ounces) of ricotta, 28.35 grams (1 ounce) of finely grated Parmesan, 99.22 grams (3.5 ounces) of flour, one whole egg, and one egg yolk in a large bowl. Season generously with kosher salt and freshly ground black pepper. Mix and knead the dough for about a minute. The dough should feel sticky but firm.
4. Roll the Dough
On a lightly floured surface, roll the dough into logs about 30 centimeters (12 inches) long and 1.9 centimeters (3/4-inch) wide. Cut the logs into pieces about 2.5 centimeters (1 inch) long, placing them on a parchment-lined baking sheet dusted with semolina flour.
5. Freeze the Gnocchi
Optionally, freeze the gnocchi pieces on the baking sheet for about 30 minutes before cooking to help them hold their shape.
6. Cook the Gnocchi
Bring a large pot of salted water to a boil. Cook the gnocchi in batches, ensuring they have space to float. They are done when they float to the surface and remain there for about 30 seconds, taking around 3 minutes in total.
7. Heat the Marinara Sauce
While the gnocchi cooks, heat your marinara sauce in a saucepan until hot but not simmering.
8. Combine and Serve
Transfer the cooked gnocchi directly into the warm marinara sauce. Add about 118 milliliters (1/2 cup) of the pasta cooking water to help the sauce adhere. Drizzle with extra-virgin olive oil, and gently toss to combine. Serve immediately, garnished with additional fresh herbs, grated Parmesan, and a final drizzle of olive oil.
Experiment with brown butter and sage, marinara, pesto, Gorgonzola cream, or wild mushroom ragù to transform the flavor profile of your gnocchi.
Enhance your gnocchi with garlic sautéed shrimp, crumbled Italian sausage, grilled or roasted chicken, or crispy pancetta for a variety of savory options.
Introduce new tastes with spinach and ricotta, lemon and herb, sweet potato, or pumpkin in the gnocchi dough for a twist on the classic.
Pair your gnocchi with roasted vegetables, toasted nuts and seeds, or top with various cheese variations like smoked mozzarella or goat cheese crumbles.
Incorporate other cheeses such as grated Parmesan, Pecorino Romano, or a bit of Gorgonzola into the dough, or use a fine grater for a finishing touch of cheese on top.
The flavor and texture of your gnocchi will greatly depend on the ricotta quality. Drain watery ricotta to ensure a consistent dough.
Overworking the dough leads to tough gnocchi. Mix until cohesive and handle minimally.
Pair with a sauce that complements, not overpowers, like brown butter and sage or light tomato sauce.
Boil a test piece to ensure the dough's stability. Adjust with flour as needed.
A swift, clean cut maintains the gnocchi's texture.
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