These pillowy-soft Ricotta Gnocchi are like ravioli, minus the wrapper! These Italian dumplings are light as air, yet so creamy and rich! Serve with your favorite tomato sauce or pesto for a restaurant-quality meal in the comfort of your own home!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Strain ricotta: Place a fine mesh strainer inside a mixing bowl, arranging the strainer so that it’s suspended over the bowl. Add the ricotta to the strainer and set aside for 15 minutes to drain. Once 15 minutes has passed, remove the ricotta from the strainer and place it on a double paper towel-lined work surface. Pat and press completely dry with more paper towels.
Make ricotta dumpling “dough”: To a large mixing bowl, add the dry ricotta, parmesan, garlic, eggs, nutmeg, ¾ teaspoon salt, and heaping ¼ teaspoon pepper. Stir until just combined.
Add flour: Add ¾ cup of flour and stir until the ingredients are just combined and the mixture forms a sticky dough. Add more flour, if necessary, 1 tablespoon at a time until a sticky dough forms. (Tip: Don’t over-stir or add too much flour to the dumpling dough or it will become gummy!)
Chill (optional but recommended): Cover the bowl and place the gnudi mixture in the refrigerator for at least 30 minutes, or up to overnight. (Tip: Refrigerating the “dough” makes it less sticky and easier to work with. I’ve found that around 1 hour or more is best.)
Scoop, flour and form Italian dumplings: Line a large baking sheet with parchment paper. Lightly flour the parchment paper and set aside. Lightly flour a clean work surface. Using a 2-tablespoon cookie scoop (or a large spoon), scoop a mound of dough and gently place onto your floured work surface. Roll the dumpling around to coat in flour. Pick it up and roll the dumpling around in your hands to shake off excess flour while shaping your dumpling. You can shape them however you like, into rounds, ovals, etc. Transfer dumpling to parchment paper. Continue scooping, rolling, and forming until all the dough is used.
Chill: Cover the tray of dumplings and place them in the refrigerator while you move on to the next step (simmering water).OR freeze for later: Alternatively, you can stop at this point and freeze the dumplings to use later! To freeze, instead of placing the tray in the refrigerator, place it in the freezer and store until dumplings are frozen solid, about 1 hour. Transfer the frozen dumplings to a large freezer-safe storage bag and keep in the freezer for up to 3 months. When ready to use, cook the frozen dumplings according to the recipe, adding 3-5 minutes to the cook time.
Prepare water: While the gnudi dumplings are chilling, bring a large pot of water to simmer over medium heat. Once simmering, season the water with 2-3 teaspoons of kosher salt.
Cook ricotta gnocchi: Working in two separate batches, add half the gnudi to the water. Gently simmer for 3-5 minutes, or until dumplings are cooked through. Use a slotted spoon to transfer the cooked dumplings to a colander to drain. Repeat with remaining dumplings Continue to next step for crispy dumplings or skip directly to serving. (Tip: DO NOT boil the water or attempt to cook the gnudi in rapidly simmering water – they will fall apart!)(Note: The dumplings will float to the top quickly – this isn’t an indication of doneness.)
Optional – for crispy exterior - sear the gnudi: Add 1-2 tablespoons of butter to a large skillet over medium-high heat. Once butter is melted, add half the gnudi and cook, turning gently for even cooking, until golden brown and crisp all over, about 3-4 minutes total. Remove to a plate. Add more butter to the pan and repeat process with remaining gnudi.
Serve: Toss or serve with warm marinara sauce, more parmesan and fresh chopped basil. Enjoy!
Notes
Food Processor vs. Mixing Bowl: You can use a food processor to make this recipe, which will give your Gnudi (ricotta gnocchi) a more silky-smooth interior. However, I find using a bowl is easier. If using a food processor, be careful not to over-process your dumpling “dough” or it will turn gummy.
Yield: approximately 20 dumplings
Serves: recipe serves 4-6 people
Nutritional information is an approximation based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.