Recipe: Ricotta Gnocchi

Homemade gnocchi is one of those things that I’ve always just assumed is just too much effort to be bothered with, but it turns out I couldn’t have been more wrong! This ricotta gnocchi is deceptively simple to make, super delicious and you can even make a big batch and freeze some, so you can have ricotta gnocchi on hand whenever you feel like!

Given the gnocchi is rich enough as it is I decided to keep it super simple and serve it up with just a burnt butter & sage sauce and some oven roasted tomatoes which worked perfectly. Delicious pillows of ricotta gnocchi, what more could you ask for?!

Ricotta Gnocchi

Ingredients List

For the Ricotta Gnocchi

  • 1 1/2 cups of plain flour (or half plain and half wholemeal)
  • 1 cup grated parmesan (or vegetarian alternative hard-cheese)
  • Zest of a lemon
  • 500g fresh ricotta
  • 2 eggs

For the Sauce

  • Punnet of cherry tomatoes
  • 3 cloves garlic
  • 4tbs butter
  • 1tbs fresh sage

Steps

For the Ricotta Gnocchi

  1. Combine the flour, parmesan and lemon zest and combine to evenly distribute
  2. Make a well in the centre and add the ricotta and eggs and fold through to combine into a dough
  3. Move the dough onto a floured work bench and use your hands to bring it together and form a square. Cut it into 4 even strips
  4. Roll out each strip into ropes, roughly 2cm thick then cut into small pieces. Place the gnocchi on a lined, lightly floured tray and toss gently, then refrigerate for 1-2 hours
  5. When ready to cook, add the ricotta gnocchi to a saucepan of salted, boiling water and cook until they begin to float. Remove them as they come to the surface and set aside

For the Sauce

  1. Preheat oven to 190C
  2. Place the cherry tomatoes and garlic cloves on a tray and roast for 10-15 minutes, until the garlic has softened and the tomatoes start to split
  3. Place the butter in a fry pan with the sage leaves and cook until the butter starts bubbling, stirring often.
  4. Add the roasted garlic (squeezed from its skin) and break it up with a spoon, stirring through the butter sauce
  5. Add the cooked gnocchi and toss through the butter sauce to coat and lightly fry the outside of the gnocchi
  6. Serve into bowls and toss through the roasted tomatoes
  7. Enjoy!

Ricotta Gnocchi

See, I told you it was easy! If you want to freeze some of the ricotta gnocchi then instead of refrigerating the uncooked gnocchi just pop it in the freezer on the tray for a couple of hours until it is hardened and then transfer it to a container until you need it. To cook, just follow the same steps above, it might just take a few more minutes to float to the surface!

It’s definitely a nice change to have some delicious ricotta gnocchi in the freezer ready for a super quick mid-week meal!

Ricotta Gnocchi

Ricotta Gnocchi

Have you made homemade ricotta gnocchi before? What is your favourite sauce to serve it with?

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20 Comments on Recipe: Ricotta Gnocchi

  1. Lucy @ Bake Play Smile
    May 11, 2015 at 7:22 am (4 years ago)

    I love making gnocchi!!! So much better than the bought stuff! Ooh I’ll have to try your sauce out – I love the light and fresh flavours you’ve used.
    Lucy @ Bake Play Smile recently posted…Easy Chocolate Coconut Slice

    Reply
    • I Spy Plum Pie (admin)
      May 13, 2015 at 7:34 pm (4 years ago)

      Thanks Lucy! Perfect for this time of year I think!

      Reply
    • I Spy Plum Pie (admin)
      May 13, 2015 at 7:35 pm (4 years ago)

      I think it’s going to be a staple in my kitchen from now on!

      Reply
    • I Spy Plum Pie (admin)
      May 13, 2015 at 7:35 pm (4 years ago)

      It is! And so deeeelicious!

      Reply
  2. merilyn
    May 11, 2015 at 7:13 pm (4 years ago)

    I love ricotta and that gnocchi looks great thanks liz! … love the simple sauce too! love m:)X

    Reply
    • I Spy Plum Pie (admin)
      May 13, 2015 at 7:36 pm (4 years ago)

      A simple sauce usually wins in my books!

      Reply
  3. Vicki @ Boiled Eggs & Soldiers
    May 12, 2015 at 12:47 am (4 years ago)

    Yum, this just looks delicious. I made a sweet potato & ricotta gnocchi the other day but I think I still need to perfect the recipe a little bit before sharing it. Home made gnocchi all the way though.
    Vicki @ Boiled Eggs & Soldiers recently posted…Your Weekly Feed Link Up #2

    Reply
    • I Spy Plum Pie (admin)
      May 13, 2015 at 7:36 pm (4 years ago)

      Ooh that sounds delicious, I can’t wait to see your recipe!

      Reply
  4. Cindy
    May 13, 2015 at 10:49 am (4 years ago)

    Yummmmmmm, so great for this time of year. I love the simple toppings.
    Cindy recently posted…Dense vegan brownies

    Reply
    • I Spy Plum Pie (admin)
      May 13, 2015 at 7:38 pm (4 years ago)

      Thanks Cindy!

      Reply
  5. Dannielle @ Zamamabakes
    May 14, 2015 at 10:07 pm (4 years ago)

    Liz this looks and sounds absolutely delicious! I really need to jump on this ricotta Gnocchi wagon, loving the idea of your simple but oh so tasty sauce.
    Thanks for linking up with our Fabulous Foodie Fridays Fun.
    Have a beautiful weekend.xx
    Dannielle @ Zamamabakes recently posted…Fabulous Foodie Fridays #51

    Reply
    • I Spy Plum Pie (admin)
      May 22, 2015 at 7:20 am (4 years ago)

      Jump on board, it’s an excellent wagon to be on!

      Reply
    • I Spy Plum Pie (admin)
      May 22, 2015 at 7:20 am (4 years ago)

      It really is an excellent combo isn’t it!

      Reply
    • I Spy Plum Pie (admin)
      May 22, 2015 at 7:20 am (4 years ago)

      Mine too!

      Reply
  6. Clare @ Checks and Spots
    May 22, 2015 at 5:52 am (4 years ago)

    Ohhhhh this looks so good! I’ll give it a try on the weekend. I’ve always put pasta in the ‘too hard basket’ and never tried to make it…but this looks very do-able! Thank you for the recipe
    xx
    Clare @ Checks and Spots recently posted…How I Updated My Living Room in One Hour

    Reply
    • I Spy Plum Pie (admin)
      May 22, 2015 at 7:23 am (4 years ago)

      That’s exactly how I had felt, but believe me, this is definitely do-able! xx

      Reply

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