Easy Ricotta Gnocchi

By lorik

Ingredients

• For serving:
• 16 16 16 ounces whole-milk ricotta cheese
• 3/4 to 1 3/4 to 1 1 cup all-purpose flour
• 1/2 1/2 1/2 cup finely grated Parmesan or Pecorino Romano cheese
• 1 1 1 large egg
• 1 1 1 teaspoon plus 1 tablespoon kosher salt, divided
• 5 5 5 tablespoons unsalted butter
• 6 6 2 fresh sage leaves, or 2 sprigs fresh rosemary or thyme
• Freshly grated Parmesan cheese

Details

Servings 4
Adapted from thekitchn.com

Preparation

Step 1

Line a strainer with 3 layers of paper coffee filters, paper towels, or cheesecloth. Fit the strainer over a large bowl and place the ricotta in the strainer. Refrigerate and let the cheese drain for at least 1 hour or, even better, overnight. (This can be done several days in advance.)

Transfer the strained ricotta to a large bowl. Add 3/4 cup of the flour, Parmesan or Pecorino, egg, and 1 teaspoon of the salt, and stir until all the ingredients are incorporated. Cover and refrigerate for 15 minutes.

Check the dough by rolling a bit in your hand. It should be a bit tacky. If it clings to your fingers like bubble gum, incorporate more flour 1 tablespoon at a time until you reach a tacky, workable consistency. Refrigerate for 15 minutes more.

Before shaping, bring a large pot of water to a boil. Sprinkle a rimmed baking sheet with flour and set it close to your work space.

Sprinkle your hands and work surface with a little flour. Break off a tennis-ball sized piece of the dough and roll it into a thick log about 3/4-inch thick.

Using a bench scraper or sharp knife, cut the log crosswise into 3/4" pieces. You can leave them as little "pillows" or shape them into the traditional grooved gnocchi by rolling them off the back of a fork with your thumb. Transfer this batch to the baking sheet and toss with flour to prevent sticking. Repeat the rolling process with the remaining dough.

Add the remaining 1 tablespoon of salt to the water and 1/2 of the gnocchi. Gently stir the gnocchi to make sure they don't stick. Once they bob to the surface, let cook for 2 minutes more. Using a slotted spoon and ensuring that they are drained well, transfer the gnocchi to individual shallow bowls. Repeat with cooking the remaining gnocchi.

Meanwhile, cook the butter with herbs in a large skillet over medium-low heat until golden-brown, about 5 minutes. Remove from the heat and sprinkle lightly with salt. To serve, drizzle the butter over the gnocchi in their individual bowls and serve immediately, garnished with grated Parmesan.

Recipe Notes
Make ahead: The ricotta can be strained up to 3 days ahead of time. While the gnocchi is best cooked fresh, it can be prepared and frozen, uncooked, for up to 1 month. Spread the shaped gnocchi out on a rimmed baking sheet in an even layer, freeze until firm, then transfer to a freezer bag or container. Frozen gnocchi can be put directly into boiling water to cook — cook it in 4 batches, instead of 2, to prevent the cold gnocchi from lowering the temperature of the boiling water, which can cause the gnocchi to fall apart and turn into mush.

Storage: Leftover cooked gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.

Other ways to serve: The best sauces to serve gnocchi with are light, as to not overpower the delicate flavor and texture of the gnocchi. Beyond brown butter, a simple tomato sauce or pesto are great.

Per serving, based on 4 servings. (% daily value)
Calories 511 Fat 35.2 g (54.2%) Saturated 21.9 g (109.4%) Trans 0.6 g Carbs 25.9 g (8.6%) Fiber 1.3 g (5.4%) Sugars 0.6 g Protein 22.7 g (45.4%) Cholesterol 159.7 mg (53.2%) Sodium 439.5 mg (18.3%)