Ricotta gnocchi

all details

These delicate, fluffy gnocchi are much easier and quicker than traditional potato gnocchi, and best made with good-quality fresh ricotta. When I'm short on time, this ricotta gnocchi is perfect. They're delicate, soft pillows that melt in your mouth and are unbelievably easy to make. A simple sauce from three ingredients and dinner's done.

Ricotta gnocchi is much easier and quicker to make than traditional, potato gnocchi.
Ricotta gnocchi is much easier and quicker to make than traditional, potato gnocchi. Photo: Marina Oliphant

Ingredients

  • 500g fresh ricotta
  • 2/3 cup grated parmesan cheese, plus a little extra to serve
  • 2 large eggs, beaten
  • 1 tsp salt
  • 1 cup plain flour, plus extra if required
  • 1 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 2 punnets cherry tomatoes, quartered
  • 1/2 cup basil leaves, torn

Method

Place ricotta in a fine sieve over a bowl for 30 minutes to drain off any excess liquid. Place drained ricotta in a bowl with grated cheese, eggs and salt. Add flour and mix to form a dough. Add a little extra flour if the dough is too sticky and wet. Be careful not to overwork.

Divide dough into quarters and gently roll into two-centimetre-diameter logs on a lightly floured surface. Cut into two-centimetre pieces and gently place on a lightly floured tray. Press down with back of a fork to make indents in each gnocchi. Continue with remaining dough.

To make the sauce, heat oil, add garlic and cook for a few minutes over medium heat. Add tomatoes and basil, cook until hot, then reduce to low and simmer for eight minutes.

To cook gnocchi, drop into a saucepan of simmering, lightly salted water and remove as soon as they float to the top, after one or two minutes. Place in a warmed bowl, top with some tomato sauce and gently mix. Serve with a little extra parmesan.

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  • Main Ingredients - Cheese, Eggs, Tomato
  • Cuisine - Italian
  • Course - Dinner, Main-course
  • Occasion - Midweek dinner

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