Best 5 Zuni Ricotta Gnocchi Recipes

RICOTTA GNOCCHI

Steps:

• Whether you have made your own or purchased, you need to drain the ricotta before using. Line a fine mesh strainer with cheesecloth and put in your ricotta cheese in it. Let it drain for 8 to 24 hours in the refrigerator before using. You can also wrap it up like a ball in cheesecloth and give it a squeeze to help it along. Test for liquid by placing 2 teaspoons on a dry paper towel. There should only be a small wet spot under the cheese, otherwise it's still too wet.
• Bring about 2 cups of water to a simmer in the small pan.
• MIX THE GNOCCHI: In the bowl of the stand mixer, beat the ricotta vigorously, then smash a little of the cheese against the side of the bowl. If you still see little firm curds, press the cheese through a strainer to break them up.
• Stir in the eggs. Add the melted butter, chopped sage, and 5 chopped chives to the batter. Add the Parmigiano and salt and beat until the whole mixture is very soft and fluffy.
• SHAPE: In the shallow dish, make a bed of flour. Use a spoon to scoop out about 2 to 3 teaspoons of the batter. Hold the spoon at an angle and draw it across the surface of the batter so it makes a little oval shape. Use your finger to flick it off into the flour. Gently shake the pan side to side and flip the gnocchi to coat all sides. It's ok if the gnocchi has a few wrinkles, dimples or bumps (mine had plenty).
• Test the first gnocchi in the simmering water. It should sink, then swell, roll, and float to the surface and should cook in about 3 to 5 minutes. If it spreads or starts to fall apart, the ricotta was probably too wet. You can try to fix it by adding a teaspoon or so of egg white to the batter. If the gnocchi seems very heavy, trying add 1 teaspoon of beaten egg. Test another gnocchi to make sure it works.
• Finish forming the gnocchi and just leave them on a the floured sheet pan. Cook right away or refrigerate uncovered for about 1 hour. The resting and cooling makes them easier to cook and handle. They will keep in the refrigerator for up to 8 hours.
• Bring 2 to 3 quarts of water to boil in wide pan. Add 1 teaspoon of water per quart. Add the gnocchi one at a time, adjusting the heat as you go to maintain a simmer. The gnocchi will puff and float to the surface.
• Use a slotted spoon or skimmer to remove and drain the gnocchi. Roll them in the browned butter and serve immediately with chopped chives for garnish.
• While cooking the gnocchi, melt the 8 tablespoons of butter over medium heat. Add the chopped sage and cook until the butter browns. Keep warm.

RICOTTA GNOCCHI

Steps:

• Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
• Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
• Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
• While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
• To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.

RICOTTA GNOCCHI

Steps:

• Bring a large pot of salted water to a boil.
• Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl. Add the all-purpose flour in 3 parts, stirring with a rubber spatula.
• Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter.
• Cook the gnocchi in the boiling water for 2 minutes. Serve tossed with a bit of the Pancetta Tomato Sauce. Alternatively, you can freeze the uncooked gnocchi for up to 2 weeks.
• Heat a large saute pan 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 pan and reserve, leaving the fat behind.
• Add the diced onions to the hot pan and season with salt and pepper. Cook until the onions have softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the crushed tomatoes, cover and bring to a simmer. Cook for 20 minutes, then remove the lid, add the reserved pancetta and cook an additional 10 minutes. Season with additional salt and pepper, stir in the basil and serve.

SPINACH AND RICOTTA GNOCCHI

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot salted water to a boil.
• Cut the stems off the spinach, and soak the leaves in the sink. Wash them thoroughly.
• Add the spinach to the boiling water and cook 1 minute. Remove spinach from the water and plunge in a large bowl of ice water to stop the cooking.
• Drain the spinach very well, and using a clean tea towel, squeeze out the extra water. Chop the leaves very fine.
• Put the cooked spinach in a large bowl, add the ricotta, 3 tablespoons Parmesan, egg yolks, and season with a couple pinches salt and some freshly ground black pepper. Mix well, and make sure that the ricotta crumbles into fine pieces, and mixes properly with the spinach. Shape the mixture into balls about the size of walnuts.
• Lightly butter a 13 by 9-inch casserole dish, lay all the gnocchi in it, and dress it with a few very thin slices butter and a sprinkling of Parmesan. Cook the gnocchi at 350 degrees F for about 20 minutes, and then use the broiler for the last 5 minutes to crisp and brown the top of the spinach balls.
• In a medium skillet, melt the remaining 1 1/2 tablespoons butter, and saute the sage until it starts to brown. Serve the gnocchi on a warm plate and dress with the sage-butter sauce, and garnish with freshly grated Parmesan.

RICOTTA CHEESE GNOCCHI

Steps:

• Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
• Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
• When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.