Fluffy Homemade Gnocchi with Ricotta and Romano
Indulge in the delicate texture of these homemade gnocchi, inspired by a beloved fine dining establishment that once graced our local scene. This recipe combines the creamy richness of ricotta cheese with the savory depth of Romano, creating a dough that promises to be light as air. Perfect for serving with your favorite tomato sauce and a sprinkle of fresh cheese, these gnocchi can also be frozen for later enjoyment. Freshly made or stored, they deliver a comforting taste of Italian cuisine that is meant to impress family and friends alike.
8
Servings
200
Calories
7
Ingredients
Ingredients
Baking potato
1 large (Boil and mash (about 1 cup of mashed potato))
Eggs
2 (Beaten)
Salt
1 teaspoon
Ricotta cheese
1 cup (At room temperature)
Clarified butter
8 teaspoons
Romano cheese
1 cup (Grated)
Flour
3 cups (Plus extra for dusting)
Instructions
1
Begin by boiling the baking potato until tender. Once cooked, allow it to cool slightly, then peel and mash until smooth—measure out approximately 1 cup of the mashed potato.
2
In a mixing bowl, combine the mashed potato, beaten eggs, and salt. Whip the mixture until it is light and fluffy, ensuring the ingredients are well integrated.
3
Gently fold in the ricotta cheese, clarified butter, grated Romano cheese, and flour. Mix until a cohesive dough forms, being careful not to overwork it.
4
On a lightly floured surface, knead the dough just until smooth. Divide the dough into manageable portions.
5
Roll each portion into ropes about 1/2 inch thick, then cut them into 1 inch lengths. Using your thumb, create an impression on each piece for a classic gnocchi shape.
6
Lightly dust the shaped gnocchi with flour to prevent sticking.
7
Bring a large pot of salted water to a rolling boil. Drop the gnocchi into the boiling water, cooking only until they float to the surface (about 2-3 minutes).
8
Once cooked, use a slotted spoon to drain the gnocchi and serve them immediately with a rich tomato sauce and grated cheese on top.
9
Optional step: For later use, flash freeze the uncooked gnocchi on a cookie sheet before transferring them to a plastic bag for storage in the freezer.
Nutrition Information
4.4g
Fat
30g
Carbs
9g
Protein
1g
Fiber
0.25g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Fluffy Homemade Gnocchi with Ricotta and Romano?
It is a delicate homemade pasta recipe combining mashed potato, ricotta cheese, and Romano cheese for a light-as-air texture.
How many servings does this gnocchi recipe yield?
This recipe makes 8 servings.
How long does it take to make these gnocchi?
The recipe is categorized as taking less than 60 minutes to prepare.
What type of potato should I use?
The recipe calls for one large baking potato.
How much mashed potato is required for the dough?
You will need approximately 1 cup of smooth mashed potato.
What role does ricotta cheese play in this recipe?
Ricotta cheese adds creamy richness and helps ensure the gnocchi are light and fluffy.
What type of cheese provides the savory depth in the dough?
Grated Romano cheese provides the savory depth for this recipe.
Why are eggs used in the gnocchi dough?
Two beaten eggs are used to bind the potato and cheese mixture together.
Is butter included in the dough mixture?
Yes, the recipe uses 8 teaspoons of clarified butter for added richness.
At what temperature should the ricotta cheese be used?
The ricotta cheese should be at room temperature for optimal mixing.
How much flour is needed for the recipe?
You will need 3 cups of flour, plus extra for dusting your workspace.
How do I prepare the potato for the dough?
Boil the baking potato until tender, allow it to cool slightly, then peel and mash until smooth.
When should I add the salt?
Combine the salt with the mashed potato and beaten eggs before whipping the mixture.
How should I mix the cheese and butter into the dough?
Gently fold in the ricotta, clarified butter, Romano cheese, and flour until a cohesive dough forms.
What is the key to kneading the gnocchi dough?
Knead the dough on a lightly floured surface just until it is smooth, being careful not to overwork it.
How thick should the gnocchi ropes be?
Roll the dough into ropes that are about 1/2 inch thick.
What size should the individual gnocchi pieces be?
Cut the ropes into 1 inch lengths.
How do I give gnocchi their classic shape?
Use your thumb to create an impression on each 1-inch piece of dough.
How do I prevent the shaped gnocchi from sticking?
Lightly dust the shaped gnocchi with flour to prevent them from sticking together.
How do I cook the gnocchi?
Drop the gnocchi into a large pot of rolling salted water.
How long do gnocchi need to boil?
They typically take 2-3 minutes to cook.
How do I know when the gnocchi are done?
The gnocchi are finished cooking when they float to the surface of the boiling water.
What is the best way to drain the gnocchi?
Use a slotted spoon to remove the gnocchi from the water.
What should I serve with these gnocchi?
Serve them immediately with a rich tomato sauce and a sprinkle of grated cheese.
Can I freeze homemade gnocchi for later?
Yes, you can flash freeze uncooked gnocchi on a cookie sheet and then transfer them to a plastic bag for storage.
What is the calorie count for this recipe?
Each serving contains approximately 200 calories.
How much protein is in one serving?
There are 9 grams of protein per serving.
What is the fat content per serving?
Each serving contains 4.4 grams of fat.
Does this recipe contain fiber?
Yes, there is 1 gram of fiber per serving.
What are the total carbohydrates per serving?
There are 30 grams of carbohydrates per serving.