Ricotta Gnocchi

AuthorAnn Gaffney
RatingDifficultyIntermediate

Ricotta gnocchi are delicious and fun to make. I love the ricotta my good friends Chris and Allan  make at Kreeky Tree Farm in Pennsylvania. They have chickens, including a flock of Bresse, some ducks, three donkeys, a horse and a rambunctious bunch of naughty goats that provide Allan with milk that he uses to make really delicious cheeses. One of my personal favorites is his ricotta. When it’s made with goat milk has a delicious little edge to it which when used to make these easy low carb little gnocchi, gives them an extra delicious tang, especially when paired with this fabulously easy basic tomato sauce which you can, of course, make ahead of time or for the freezer for a really fast meal

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Yields4 Servings
Prep Time40 minsCook Time20 minsTotal Time1 hr
 2 eggs
 2 tablespoons freshly grated parmesan + extra for grating
 1 teaspoon freshly grated nutmeg
 1 teaspoon lemon zest
 sea salt to taste
 1 ½ cups fresh ricotta
 ¼ cup wholewheat pastry flour, or gluten free all purpose flour + extra for dusting
 ½ cup almond flour
For the sauce:
 2 tablespoons olive oil
 2 cloves garlic thinly sliced
 1 whole dried chili pepper (optional)
 1 ounce can diced tomatoes
 sea salt to taste
 12 cups baby arugula (winter) or 1/2 cup very loosely packed fresh basil leaves lightly torn (summer)
Method:
1

Bring a large pasta pot of salted water to a rolling boil. Lower the heat to a simmer until you need it.

2

Meanwhile make the sauce. Heat the olive oil over a medium high flame in a sauté pan. When the surface starts to just ripple, add the garlic and whole dried red chili pepper if using. As soon as the garlic starts to color a little, about 2 minutes add the tomatoes - they will hiss and spit.

3

Turn the heat down to medium and cook stirring until the tomatoes have taken on an orangey hue and lost some of their liquid about 5 minutes. If they start to look dry add water from the pasta pot 1/4 cup at a time. Set aside and keep warm. You can make the sauce ahead of time and heat it through when you’re ready.

4

Make the gnocchi. In a large bowl beat together the eggs, parmesan nutmeg and lemon zest. Beat in the ricotta a little at a time until well blended. Add a generous pinch of salt. Sift in the 1/4 cup of flour followed by 1/2 the almond flour and fold together. Gradually add in the remaining almond flour and keep folding until you have a soft, sticky dough. Add more almond flour a tablespoon at a time if you need it.

5

Flour your hands and dust your work top with whole wheat or gluten free flour. Spoon about 1/2-3/4 cup of the gnocchi mixture onto the floured surface and with your hands, gently roll and shape it into a thick sausage shape about 6”-8” long sprinkling it with flour as you go, especially if the dough is very sticky. When you’re done the roll should be lightly covered in flour. With a wet knife cut the dough into pieces about 1/2” - 3/4” long. Arrange in a single layer on a floured plate or board making sure they don’t touch. Repeat until there’s no dough left.

6

Bring the water back to a boil. Add 6-8 gnocchi at a time to the water. as soon as they rise to the surface, they’re cooked. Remove with a slotted spoon onto a warmed dish. Repeat until all are cooked.

7

Reheat the tomato sauce. When it’s just bubbling, add the gnocchi and a couple of handfuls of arugula and gently mix in. Cook 1 minute or until the arugula has wilted. Serve immediately with extra freshly grated parmesan.

Quick tip:

The dough is very soft but the gnocchi firm up when cooked. The only time they haven’t held together for me is when I’ve lazily multiplied the recipe by adding extra flour but without following the ratio of cheese-to-flour-to-egg in the recipe above.

Ricotta gnocchi are delicious and fun to make. Easy and low carb they are great paired with my fabulously easy basic tomato sauce, which you can, of course, make ahead of time or for the freezer. Enjoy

Nutrition Facts

Servings 4

 

Ingredients

 2 eggs
 2 tablespoons freshly grated parmesan + extra for grating
 1 teaspoon freshly grated nutmeg
 1 teaspoon lemon zest
 sea salt to taste
 1 ½ cups fresh ricotta
 ¼ cup wholewheat pastry flour, or gluten free all purpose flour + extra for dusting
 ½ cup almond flour
For the sauce:
 2 tablespoons olive oil
 2 cloves garlic thinly sliced
 1 whole dried chili pepper (optional)
 1 ounce can diced tomatoes
 sea salt to taste
 12 cups baby arugula (winter) or 1/2 cup very loosely packed fresh basil leaves lightly torn (summer)

Directions

Method:
1

Bring a large pasta pot of salted water to a rolling boil. Lower the heat to a simmer until you need it.

2

Meanwhile make the sauce. Heat the olive oil over a medium high flame in a sauté pan. When the surface starts to just ripple, add the garlic and whole dried red chili pepper if using. As soon as the garlic starts to color a little, about 2 minutes add the tomatoes - they will hiss and spit.

3

Turn the heat down to medium and cook stirring until the tomatoes have taken on an orangey hue and lost some of their liquid about 5 minutes. If they start to look dry add water from the pasta pot 1/4 cup at a time. Set aside and keep warm. You can make the sauce ahead of time and heat it through when you’re ready.

4

Make the gnocchi. In a large bowl beat together the eggs, parmesan nutmeg and lemon zest. Beat in the ricotta a little at a time until well blended. Add a generous pinch of salt. Sift in the 1/4 cup of flour followed by 1/2 the almond flour and fold together. Gradually add in the remaining almond flour and keep folding until you have a soft, sticky dough. Add more almond flour a tablespoon at a time if you need it.

5

Flour your hands and dust your work top with whole wheat or gluten free flour. Spoon about 1/2-3/4 cup of the gnocchi mixture onto the floured surface and with your hands, gently roll and shape it into a thick sausage shape about 6”-8” long sprinkling it with flour as you go, especially if the dough is very sticky. When you’re done the roll should be lightly covered in flour. With a wet knife cut the dough into pieces about 1/2” - 3/4” long. Arrange in a single layer on a floured plate or board making sure they don’t touch. Repeat until there’s no dough left.

6

Bring the water back to a boil. Add 6-8 gnocchi at a time to the water. as soon as they rise to the surface, they’re cooked. Remove with a slotted spoon onto a warmed dish. Repeat until all are cooked.

7

Reheat the tomato sauce. When it’s just bubbling, add the gnocchi and a couple of handfuls of arugula and gently mix in. Cook 1 minute or until the arugula has wilted. Serve immediately with extra freshly grated parmesan.

Quick tip:

The dough is very soft but the gnocchi firm up when cooked. The only time they haven’t held together for me is when I’ve lazily multiplied the recipe by adding extra flour but without following the ratio of cheese-to-flour-to-egg in the recipe above.

Ricotta Gnocchi

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