2000s Recipes + Menus

Ricotta Gnocchi

Serves4
  • Active time:40 min
  • Start to finish:40 min
April 2008
Sure, it’s great in lasagne, but ricotta realizes its true potential in all kinds of pasta, such as this gnocchi. Watch food editor Gina Marie Miraglia Eriquez demonstrate how to make your own fresh ricotta.
  • 2 cups whole-milk ricotta (1 lb)
  • 2 large eggs, lightly beaten
  • 1 1/2 cups grated Parmigiano-Reggiano (3 oz), divided
  • 1/4 teaspoon grated nutmeg
  • 1 1/4 cups all-purpose flour
  • 1/2 stick unsalted butter
  • 1 (2-inch) rosemary sprig
  • Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.
  • Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
  • Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
  • Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.
  • Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese. Season with salt.
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