Forward, you’ll see what we love most about this do-it-yourself ricotta gnocchi recipe, plus tricks to make it as scrumptious and satisfying as potential.
Why we love this ricotta gnocchi recipe
To begin, the simplicity of this ricotta gnocchi permits it to be the proper weeknight meal. It’s beginner- and budget-friendly, requires solely 4 components (plus salt and pepper), and takes a mere 20 minutes to finish. Since this gnocchi recipe makes use of ricotta in lieu of the usual potatoes, it takes half the same old time to make it. Recent and quick, FTW. Plus, after all, all that tacky goodness is mainly assured to hit the spot.
Martin suggests choosing entire milk ricotta cheese. Per the USDA, a half-cup serving provides over 9 grams of protein and 255 milligrams of calcium—the latter of which is able to present round a quarter of your recommended daily intake of the bone-protecting mineral. Every egg yolk may also supply a bit over 2.5 grams of protein, and a serving of freshly grated parmesan will contribute a similar amount.
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Tricks to ace this ricotta gnocchi recipe
- Since ricotta is the star of the present, Martin suggests prioritizing varieties from high-quality manufacturers.
- She additionally advises utilizing Antimo Caputo Chef’s 00 Flour to make your gnocchi extremely gentle. In any other case, a normal all-purpose flour will suffice. In both case, Martin extremely recommends using a scale to measure your flour accurately and yield the very best ricotta gnocchi potential. (Want to maintain issues so simple as potential and keep on with a measuring cup? Add the flour on to the cup—versus scooping the flour with the cup itself—to keep away from utilizing an excessive amount of.)
- You possibly can select your personal journey so far as your sauce goes. Want inspo? Martin’s prime selections are brown butter sage sauce, contemporary pesto, and spicy marinara. You may also go the additional mile by whipping up certainly one of these W+G approved gnocchi sauce recipes.
- To spherical out your meal, contemplate pairing the gnocchi with a aspect salad and/or cooked veggies.
Parmesan and ricotta gnocchi recipe
Yields 3-4 servings
Components
1 1/2 cups (one 15-ounce container) entire milk ricotta cheese
3 egg yolks
1 cup (about 4 ounces) ‘00’ flour or all-purpose flour
3/4 cup (about 1 ounce) freshly grated parmesan
3/4 teaspoon fantastic sea salt
1/4 teaspoon freshly cracked black pepper
1. Prep the water. Deliver a big stockpot of generously salted water to a boil over excessive warmth.
2. Drain the ricotta. Whereas your water is heating, place 3-4 paper towels on a big plate and unfold the ricotta on the towels in an excellent layer. Place one other layer of 3-4 towels on prime of the ricotta. Then press down gently to let the surplus moisture soak into the towel, attempting to take in as a lot of the surplus liquid as potential. Switch the ricotta to a big mixing bowl. (If it sticks, simply use a rubber spatula to scrape it off.) The drained ricotta ought to now weigh about 12 ounces.
3. Combine your dough components. Add the egg yolks to the ricotta and stir briefly to mix. Add within the flour, Parmesan, salt and pepper, and stir till evenly mixed. Keep away from over-mixing. The dough might be a bit moist and possibly a bit sticky, nevertheless it needs to be holding collectively properly. If it feels too moist, simply add in one other few tablespoons of flour.
4. Roll out and lower the dough. Form the dough right into a spherical disk along with your fingers, then switch it to a lightly-floured reducing board and sprinkle the dough flippantly with flour. Utilizing a knife or a bench scraper, lower the dough into eight even pie wedges. Utilizing your fingers, gently roll out every wedge out into an excellent log, roughly 3/4-inch huge. Lower every log into particular person bite-sized little gnocchi squares. Evenly mud the gnocchi with flour as soon as extra and provides them a fast toss in order that they’re all flippantly coated with flour. (It will assist stop them from sticking collectively.)
5. Boil the gnocchi. Fastidiously switch the gnocchi to the boiling water to prepare dinner. Then as soon as they float—normally after 30 seconds or so—drain the gnocchi.
6. Serve. Serve instantly, tossed along with your favourite sauce and no matter different components sound good!
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