Ricotta Gnocchi
Gnocchi is like the party animal of pasta! It’s a type of Italian dumpling that’s made from a wild mix of potatoes, flour, and eggs. Basically, it’s a doughy good time.
Picture this: a bunch of potatoes, who are feeling a little starchy, get together with some flour and eggs. They all have a blast mixing together in the Thermie and end up making this soft and tender dough that’s perfect for shaping into little gnocchi pillows.
Once they’re all shaped up, they hit the boiling water like they’re at a pool party, and then they’re ready to be paired with a sauce that’s the life of the party. Whether it’s a classic tomato sauce, a creamy Alfredo sauce, or a fresh basil pesto, gnocchi knows how to have a good time with all kinds of flavour combinations.
So next time you’re in the mood for some pasta fun, grab some gnocchi and let the good times roll!
Riccota Gnocchi
Ricotta gnocchi is a type of Italian dumpling made from ricotta cheese, flour, and eggs. They are soft and pillowy in texture, with a delicate flavour that complements a variety of sauces. Unlike traditional potato gnocchi, ricotta gnocchi are lighter and have a creamier taste.
Shaping!
You don’t have to shape your gnocchi. I often don’t bother but it does make the sauce cling to it more. Shaping gnocchi is an easy process. You just need to roll and cut the dough into individual pieces. Here’s how:
- Take a piece of dough and roll it into a long, thin log like a sausage. It should be about the size of your finger, (2cm).
- Cut the log into small pieces, around 2cm.
- Grab a fork with the tines facing down. Place each piece of dough on the back of the fork and press down gently to create ridges. This will help the sauce stick to the gnocchi.
- Roll the piece of dough down the tines of the fork and use your thumb to press the center of the dough and create a dimple.
- Repeat the process with the rest of the dough.
Just remember to work quickly and not over-handle the dough, or the gnocchi might become tough and heavy.
What sauce to serve with your Gnocchi.
Gnocchi can be served with a variety of sauces, including:
- Tomato Sauce: A classic tomato sauce, such as marinara, works well with the delicate flavor of gnocchi.
- Pesto: A fresh basil pesto sauce is a popular option, as it complements the soft texture of the gnocchi.
- Alfredo: A creamy Alfredo sauce made from butter, heavy cream, and parmesan cheese is a popular choice.
- Butter and Sage: A simple butter and sage sauce, where the butter is melted with fresh sage leaves, is a delicious option for gnocchi.
- Gorgonzola: A sauce made from gorgonzola cheese and heavy cream is another popular option for gnocchi.
- Meat Sauce: Gnocchi can also be served with a hearty meat sauce, such as bolognese, for a filling and flavorful meal.
These are just a few examples, and the sauce options for gnocchi are virtually endless, so feel free to get creative!
Storing Gnocchi
Gnocchi can be stored in a few different ways, depending on whether they are freshly made or leftover.
- Fresh Gnocchi: Fresh gnocchi should be stored in the refrigerator until ready to be cooked. Place them in a single layer on a floured surface or a baking tray, and cover with plastic wrap or a kitchen towel. They can be stored in the refrigerator for up to 2 days.
- Cooked Gnocchi: Cooked gnocchi can be stored in the refrigerator for up to 3 days. Place them in an airtight container and cover with plastic wrap or a lid. When ready to eat, simply reheat them in a pan with a little bit of butter or oil until they are heated through.
- Frozen Gnocchi: Gnocchi can also be frozen for later use. Place the uncooked gnocchi in a single layer on a sheet pan, and freeze until solid. Once frozen, transfer the gnocchi to a freezer-safe bag or container and store in the freezer for up to 3 months. When ready to use, cook the frozen gnocchi directly from the freezer in boiling salted water. No need to thaw!
Note: Avoid stacking uncooked or cooked gnocchi, as they may stick together.
Ricotta Gnocchi
Equipment
- TM5 or TM6
Ingredients
- 100g grams parmesan cheese
- 250 grams smooth ricotta
- 125 grams plain flour
- 1 large egg
- 1 large egg yolk
- 30 grams butter
- 2 slices slices streaky bacon
- 1 red chilli
- 75 grams tiny tomatoes
- salt and pepper to season
- 6 or so fresh basil leaves
Instructions
- Bring a large pot of boiling salted water the boil, (for cooking the gnocchi).
- Add parmesan cheese to Thermomix bowl and grate 10 secs/speed 10. Remove approx. 25 grams and set aside for later.
- Add ricotta, flour, egg, egg yolk and season generously with salt and pepper.
- Knead using the dough function for 25 secs, (dough will be sticky and combined).
- Transfer dough to a floured surface and divide into four portions.
- Gently, using floured hands, roll out the dough into a long sausage shape approx. 2cm wide. Be gentle! Cut into approx. 2 cm pieces. Repeat with remaining dough. Shape gnocchi using a fork or gnocchi board if desire.
- Add to boiling water, reduce to medium high and cook in batches for approx. 2 mins or until the gnocchi float to the top.
- Meanwhile, melt the butter in a fry pan over a medium high heat. Add the bacon, tomatoes, chilli and add the cooked and drained gnocchi as it rises to the top of the pan.
- Once gnocchi are gently coloured, drain and add to a serving plate, topping with the bacon, tomatoes, chilli and basil. Sprinkle on the remaining parmesan. Drizzle on some of the remaining butter from the fry pan.
Notes
- Add some baby spinach and pine nuts to the frying pan when cooking the gnocchi for extra flavour and crunch.
- Serve the gnocchi immediately after cooking, as they will become heavy and gummy if left to sit in the water.
- Be light handed; the less flour you use, the lighter, softer and fluffier your gnocchi will be.
- Store uncooked gnocchi in the fridge for up to two days.
- Cooked gnocchi can be stored in the refrigerator for up to 3 days.
- Store uncooked gnocchi in the freezer for up to 3 months.
- See post notes @ collettesthermiekitchen.com for more tips and information
- Recipe can be doubled – knead for 30 seconds.