Ricotta Gnocchi

Total Time:
1 hr
40 min
10 min
10 min

6 servings

  • 1 pound fresh ricotta cheese (see recipe below)
  • 1 egg
  • 1 ounce grated parmesan
  • 1 teaspoon kosher salt
  • Flour, to roll gnocchi
  • Serving suggestion: melted butter, peas and sage or a lean pasta topping of your choice, such as tomato sauce with basil and a shaving or two of parmesan cheese.
  • Ricotta Cheese:
  • 2 quarts milk
  • 1/4 cup fresh lemon juice

In a large bowl, whip the ricotta to break up the curds. Add the egg and stir until evenly combined. Add the grated cheese and a pinch of salt. Taste and adjust seasonings.

Pour flour onto a large plate or shallow pie dish. As if you were making chocolate chip cookies, use a teaspoon to form oval shape gnocchi and drop into flour. Do not let the formed gnocchi touch each other or they'll stick together.

Working in batches of six, coat gnocchi lightly with flour by rolling the plate. Dust flour off gnocchi and place on a parchment lined cookie sheet. Repeat. Refrigerate two hours or until gnocchi are firm. You can refrigerate overnight but fresh gnocchi is best eaten the day it's prepared. Drop gnocchi into salted boiling water. Adjust heat to a simmer. When gnocchi floats to the top and is slightly firm to the touch, about 3-4 minutes. Remove using a slotted spoon.

Serving suggestion: melted butter, peas and sage or a lean pasta topping of your choice, such as tomato sauce with basil and a shaving or two of parmesan cheese.

Ricotta Cheese:

In a heavy-bottomed pot, slowly bring the milk and the lemon juice to 200 degrees F. Remove from heat and cover. Place in a spot where the temperature will remain uniform (we suggest an unheated oven).

After 6 hours, strain the curds and whey through cheesecloth. Tie the corners of the cloth to form a bag and hang it to drain overnight.

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    Whether these fall apart o not is irrelevent. These are not gnocchi. Ricotta balls or dumplings, perhaps, but not ricotta gnocchi. Gnocchi iare made from a dough, that is rolled into ropes, cut, then flipped with either your fingers or a fork.
    Very good but made without the Parm cheese. I wish the calories, fat and protein content was listed for each recipe.
    For an excellent demo of the proper way to make these check Judy Rogers' ricotta gnocchi on YouTube. No Mush!
    The ricotta gnocchi were made well and I froze them and as soon as they floated,
    about 30-45 seconds, I took them out of the water and put them into a light sauce.
    They were like ricotta mush, very tasty but mushy.
    I'm going to try and put them into my lasagna instead of wasting them. Maybe with
    some mozzeralla and cheese with the pasta they will amount to something.
    I wish there were a way to make a comment or ask a question without having to rate the recipe; I haven't made these gnocchi yet so the one star is artificial, but I do have a question. I decided to make ricotta gnocchi tonight after having the heavenly, light-as-air little pillows--served in a delicate gorgonzola sauce--for lunch yesterday at an Italian restaurantand and was looking for a simple recipe to try. After looking over the ingredients set forth for this recipe, I find it strange that there is no flour called for to bind together the ricotta and egg. Shouldn't there be a cup of flour or so in this recipe? Could someone from Food Network check that or someone else comment? Thanks.
    This turned into ricotta mush in the pot. The agitation of the boiling water was too much for the gnocchi to take, let alone their own weight once removed from the pot. I suspect that there is something essential that has been omitted from this recipe. I would say that it is "flour," but others have apparently gotten this to work. Whatever it is, the recipe doesn't tell you to do it.
    Yep, what a mess. I can see how this recipe may work though. I believe that the draining of the ricotta tip combined with a longer chill time would yield better results.
    I'm going back to the traditional way my noni made them.
    My family loves this dish. The key, especially if you are using store bought ricotta, is to let it drain. If you don't have a lot of time to let it drain for a few hours, fill a sturdy ziptop bag with water and lay it on top of the ricotta in a strainer. We have used it as a basis for all types of "sauces" like artichoke, shrimp, etc.
    Alas, I had the same result as "sloppy mess". We love gnocchi and all things cheese so I was eager to try this. I am a thorough and intelligent person and followed this to the letter but got the same result as above - the "gnocchi" were bloated, watery, saturated messes. Very disappointing!!
    I consider myself to be a skilled cook and I have no problem following a recipe. I followed this exactly and it was a sloppy mess. The gnocchi was nothing more than boiled ricotta blobs which didn't bind together. This was a messy waste of time. I'd rather make the traditional potato gnocchi and be guaranteed success.
    A tender product which, when handled like a newborn baby and simmered in just smiling water, is absolutely delicious heaven.
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