Name: Homemade Ricotta Gnocchi: The Ultimate Guide to Light & Fluffy Perfection
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound (16 ounces) whole milk ricotta cheese, drained well; 1 large egg, lightly beaten; 1/2 cup grated Parmesan cheese, plus more for serving; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 cup all-purpose flour, plus more for dusting; 1/2 cup (1 stick) unsalted butter; 1/4 cup fresh sage leaves; Pinch of red pepper flakes (optional); Salt and freshly ground black pepper to taste

Homemade Ricotta Gnocchi: Prepare to embark on a culinary adventure that will transport you straight to the heart of Italy! Imagine pillowy clouds of pasta, so light and delicate they practically melt in your mouth. That's precisely what awaits you with this incredible recipe. Forget the store-bought variety; once you've tasted the difference of freshly made ricotta gnocchi, you'll never go back.

Gnocchi, a beloved staple of Italian cuisine, has a rich history dating back to Roman times. While the precise origins are debated, it's clear that these little dumplings have been a source of comfort and sustenance for generations. Traditionally made with potatoes, this ricotta version offers a lighter, more refined texture that's simply irresistible.

What makes homemade ricotta gnocchi so universally adored? It's the perfect combination of simplicity and indulgence. The subtle sweetness of the ricotta cheese, combined with the airy texture, creates a truly unforgettable eating experience. Plus, they're surprisingly easy to make at home! Whether you're a seasoned chef or a kitchen novice, this recipe will empower you to create a restaurant-quality dish that will impress your family and friends. Get ready to roll up your sleeves and experience the joy of crafting these delightful Italian dumplings from scratch!

Ingredients:

For the Ricotta Gnocchi:

1 pound (16 ounces) whole milk ricotta cheese, drained well
1 large egg, lightly beaten
1/2 cup grated Parmesan cheese, plus more for serving
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting

For the Brown Butter Sage Sauce:

1/2 cup (1 stick) unsalted butter
1/4 cup fresh sage leaves
Pinch of red pepper flakes (optional)
Salt and freshly ground black pepper to taste

Preparing the Ricotta Gnocchi Dough

Alright, let's get started on making these delightful little pillows of ricotta goodness! The key to perfect gnocchi is a light and airy dough, so we'll be gentle with it.

Drain the Ricotta: This is crucial! Excess moisture is the enemy of light gnocchi. Place the ricotta in a fine-mesh sieve lined with cheesecloth (or a clean kitchen towel). Set the sieve over a bowl and let it drain in the refrigerator for at least 2 hours, or even better, overnight. Gently press down on the ricotta occasionally to help release the excess liquid. You want the ricotta to be as dry as possible.
Combine the Ingredients: In a large bowl, combine the drained ricotta, beaten egg, Parmesan cheese, salt, and pepper. Gently mix everything together until just combined. Be careful not to overmix at this stage, as this can lead to tough gnocchi.
Add the Flour: Gradually add the flour, about 1/4 cup at a time, mixing gently after each addition. The dough will be sticky at first, but as you add the flour, it will start to come together. You might not need to use all of the flour; you're looking for a dough that is soft and slightly tacky, but not overly sticky. It should hold its shape without spreading out too much.
Turn Out the Dough: Lightly flour a clean work surface. Turn the dough out onto the floured surface.
Gently Knead (Barely!): Very gently knead the dough for just a few seconds, until it forms a cohesive ball. Again, avoid overworking the dough. We're just bringing it together, not developing gluten like we would with bread dough.

Shaping the Gnocchi

Now comes the fun part – shaping our little gnocchi! Don't worry if they're not perfect; even rustic-looking gnocchi taste amazing.

Divide the Dough: Divide the dough into 4 equal portions.
Roll into Ropes: On a lightly floured surface, gently roll one portion of the dough into a long rope, about 1/2 inch in diameter. Keep the remaining dough covered to prevent it from drying out.
Cut the Gnocchi: Using a sharp knife or a dough scraper, cut the rope into 3/4-inch pieces. These are your gnocchi!
Optional: Ridge the Gnocchi: For a more traditional look (and to help the sauce cling better), you can ridge the gnocchi. Gently roll each gnocchi over the tines of a fork or a gnocchi board. This takes a little practice, but it's worth it! If you don't have a gnocchi board, don't worry, they'll still taste fantastic without the ridges.
Repeat: Repeat steps 2-4 with the remaining dough.
Dust with Flour: As you shape the gnocchi, place them on a lightly floured baking sheet to prevent them from sticking. Dust them lightly with flour.

Cooking the Gnocchi

Cooking the gnocchi is quick and easy. They're done when they float to the surface!

Bring Water to a Boil: Bring a large pot of salted water to a rolling boil. The water should be generously salted, like you're making pasta.
Cook the Gnocchi: Gently drop the gnocchi into the boiling water in batches. Don't overcrowd the pot, as this will lower the water temperature and cause the gnocchi to stick together.
Watch for Floating: The gnocchi will initially sink to the bottom of the pot. As they cook, they will rise to the surface. Once they float, cook them for another 1-2 minutes.
Remove and Drain: Use a slotted spoon to remove the gnocchi from the boiling water and transfer them to a bowl.
Repeat: Repeat steps 2-4 with the remaining gnocchi.

Making the Brown Butter Sage Sauce

This simple sauce is the perfect complement to the delicate ricotta gnocchi. The nutty brown butter and fragrant sage create a truly irresistible flavor combination.

Melt the Butter: In a large skillet over medium heat, melt the butter.
Cook the Butter: Continue to cook the butter, swirling the pan occasionally, until it turns a golden brown color and has a nutty aroma. This will take about 5-7 minutes. Be careful not to burn the butter! Watch it closely.
Add the Sage: Once the butter is browned, add the sage leaves and red pepper flakes (if using). Cook for about 30 seconds, or until the sage is fragrant and slightly crispy.
Season: Season the sauce with salt and pepper to taste.

Combining and Serving

Now for the best part – putting it all together and enjoying our homemade ricotta gnocchi!

Add the Gnocchi to the Sauce: Add the cooked gnocchi to the skillet with the brown butter sage sauce. Gently toss to coat the gnocchi evenly with the sauce.
Serve Immediately: Serve the gnocchi immediately, garnished with grated Parmesan cheese and a few extra sage leaves, if desired.

Tips for Success

Don't Overwork the Dough: I can't stress this enough! Overworking the dough will result in tough gnocchi. Be gentle and mix only until the ingredients are just combined.
Drain the Ricotta Well: This is another key to light and airy gnocchi. The drier the ricotta, the less flour you'll need to use.
Work Quickly: Once you start shaping the gnocchi, work quickly to prevent the dough from drying out.
Cook in Batches: Don't overcrowd the pot when cooking the gnocchi. Cook them in batches to ensure they cook evenly and don't stick together.
Adjust the Sauce: Feel free to adjust the amount of sage and red pepper flakes to your liking. You can also add a squeeze of lemon juice to the sauce for a bit of brightness.

Variations

Add Spinach: For a vibrant green gnocchi, add about 1/2 cup of cooked and finely chopped spinach to the dough. Be sure to squeeze out as much excess moisture as possible from the spinach before adding it.
Use Different Herbs: Experiment with different herbs in the sauce, such as thyme, rosemary, or parsley.
Add Brown Butter Breadcrumbs: For extra texture and flavor, sprinkle the gnocchi with brown butter breadcrumbs before serving. To make brown butter breadcrumbs, melt 2 tablespoons of butter in a skillet over medium heat. Add 1/2 cup of breadcrumbs and cook, stirring constantly, until the breadcrumbs are golden brown and crispy. Season with salt and pepper.

Conclusion:

And there you have it! I truly believe this Homemade Ricotta Gnocchi recipe is a must-try for anyone who loves Italian food, enjoys a rewarding kitchen project, or simply wants to experience the unparalleled satisfaction of creating something truly special from scratch. The light, pillowy texture of these gnocchi, combined with the subtle sweetness of the ricotta, is unlike anything you can find in a store. It's a culinary experience that will impress your family and friends, and leave you feeling like a true pasta pro. But why is it *so* special? Well, beyond the incredible taste and texture, making your own gnocchi is an act of love. It's about slowing down, connecting with your ingredients, and creating something beautiful and delicious with your own two hands. It's a chance to escape the hustle and bustle of everyday life and immerse yourself in the simple pleasure of cooking. And trust me, the sense of accomplishment you'll feel when you take that first bite of your homemade gnocchi is absolutely priceless. Now, let's talk serving suggestions! While these gnocchi are fantastic with a simple brown butter and sage sauce (my personal favorite!), the possibilities are truly endless. For a classic Italian experience, try tossing them with a vibrant tomato sauce and a generous sprinkle of Parmesan cheese. Or, for something a little more decadent, consider a creamy Gorgonzola sauce with toasted walnuts. If you're feeling adventurous, you could even try a pesto sauce with grilled chicken or shrimp. And don't be afraid to experiment with variations! Want to add a little extra flavor? Try incorporating some roasted butternut squash puree into the dough for a seasonal twist. Or, for a more savory option, add some finely chopped spinach or sun-dried tomatoes. You could even try using different types of cheese, like goat cheese or mascarpone, for a unique flavor profile. The key is to have fun and let your creativity shine! Here are a few more ideas to get you started: * Brown Butter Sage Sauce: A classic pairing that highlights the delicate flavor of the gnocchi. * Tomato Basil Sauce: A simple and refreshing option that's perfect for a weeknight meal. * Creamy Pesto Sauce: A vibrant and flavorful sauce that adds a touch of freshness. * Gorgonzola Walnut Sauce: A rich and decadent sauce that's perfect for a special occasion. * Roasted Vegetable Medley: Toss the gnocchi with your favorite roasted vegetables for a healthy and satisfying meal. I'm so excited for you to try this recipe and experience the magic of homemade gnocchi for yourself. I know it might seem a little intimidating at first, but I promise you, it's easier than you think. Just follow the instructions carefully, and don't be afraid to ask questions if you get stuck. And most importantly, don't forget to have fun! Cooking should be a joyful experience, so relax, put on some music, and enjoy the process. Once you've made your own batch of Homemade Ricotta Gnocchi, I would absolutely love to hear about your experience! Share your photos and stories on social media using [Your Hashtag] and tag me [Your Social Media Handle]. I can't wait to see what you create! Let me know what sauces you tried, what variations you experimented with, and what your family and friends thought. Your feedback is invaluable, and it helps me continue to improve my recipes and share them with the world. Happy cooking!