“Certainly, I’m a little late to the party when it comes to some food trends. I have a tendency to stick with more traditional options, not because I don’t appreciate the uniqueness of ‘superfoods’ or unconventional ingredients, but because I like to keep things simple and relatable for my clients and readers.
However, let’s get back to the main topic. The Homemade Ricotta Gnocchi recipe we explored today is a culinary journey worth taking. It’s a delightful twist on the classic potato-based gnocchi, and I can assure you that the results are both comforting and authentic. So, if you’re looking to create an impressive Italian-inspired dish right in your own kitchen, this recipe is a must-try. Buon appetite!”
Homemade Ricotta Gnocchi Recipe
- Mixing Bowl
- parchment paper
- 1/4 tsp. nutmeg
- 2 lightly beaten large eggs
- 1 1/4 cups all-purpose flour
- 1 (2-in.) rosemary sprig
- 2 cups whole milk ricotta
- 1/2 stick unsalted butter
- 1 1/2 cups grated Parmigiano-Reggiano
- Stir eggs, nutmeg, ricotta, 1 cup of cheese, 1/2 tsp. salt, 1/2 tsp. pepper. Now add flour to form a soft dough.
- With floured hands, shape the dough in 2, 1-inch ropes. Cut crosswise with a floured knife. Be sure to layer pan with parchment paper.
- Boil gnocchi in two batches, about 3 to 4 minutes per batch and cut in half to ensure it’s fully cooked.
- Cook rosemary with butter on medium-low heat until golden brown for 5 minutes.
- Toss gnocchi with brown butter and sprinkle with salt and 1/2 cup of cheese.
- Be gentle when mixing the dough to maintain its light texture.
- Adjust seasoning to taste with salt and pepper.
- Ensure gnocchi are fully cooked by cutting one in half; it should be cooked through.
- The brown butter adds a nutty richness; don’t rush this step.
- Garnish with fresh herbs for extra flavor and color.