Gnocchi with ricotta

Votes: 1

Time: 1 hour 5 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 429, total fat 25 G., saturated fats 12 G., proteins 22 G., carbohydrates 30 G., fiber 3 G., cholesterol 121 mg, sodium 703 mg, sugar 5 G.

These ricotta gnocchi are a great cheesy alternative to traditional potato gnocchi. Instead of potatoes, the dough is filled with a generous helping of whole-milk ricotta and a bit of Parmesan for a more cheesy flavor. The gnocchi are tender and airy, and they're absolutely delicious in a tomato-pancetta sauce!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Gnocchi

2 cups ricotta
0.5 tbsp. grated parmesan
1.5 tbsp extra-virgin olive oil
2 large eggs
1 and 1/4 cups premium flour + extra for dusting
Semolina for sprinkling

Tomato sauce with pancetta

170 g thick slices of pancetta (about 3 slices, 0.5 cm thick), diced
0.5 cup diced onion
2 cloves garlic, crushed
1 can (800 g) of canned San Marzano tomatoes
5 fresh basil leaves, thinly sliced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: gnocchi (dumplings), ricotta cheese, Parmesan cheese, pancetta, San Marzano tomatoes, basil

Cooking the dish according to the recipe:

In a large saucepan, bring salted water to a boil.
In a large bowl, whisk together the ricotta, Parmesan, olive oil, eggs, and 1 teaspoon salt. Add the flour in three portions, mixing with a rubber spatula.

Roll the dough into a ball and cut off a quarter. Dust your work surface with flour to prevent sticking, and roll the quarter into a rope about 1.5 cm in diameter. Cut the rope into 1.5 cm pieces. Sprinkle parchment paper with semolina and place the gnocchi on it to prevent them from sticking. Repeat with the remaining dough, cutting it into quarters.
Cook the gnocchi in boiling water for 2 minutes. Serve drizzled with tomato and pancetta sauce.

Note

Instead of tomato sauce with pancetta, you can serve the gnocchi with your favorite sauce.

You can also freeze uncooked gnocchi for up to 2 weeks.

Tomato sauce with pancetta:

Heat a large skillet over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta from the skillet, reserving the rendered fat.
Add the diced onion to the hot skillet, season with salt and pepper. Cook until the onion is soft, about 5 minutes. Add the garlic and cook for another minute. Add the tomatoes, cover, and bring the sauce to a simmer. Cook for 20 minutes, then remove the lid, add the pancetta, and cook for another 10 minutes. Season with salt, pepper, sprinkle with basil, and serve.