Fluffy Ricotta Gnocchi with Romano Cheese
Indulge in the delicate texture and rich flavors of homemade Ricotta Gnocchi, a delightful pasta dish that captures the essence of Italian comfort food. This recipe features creamy ricotta cheese combined with savory Romano, creating light and fluffy dumplings that are perfect for any occasion. Whether you dress them with a simple brown butter sauce, a vibrant marinara, or your favorite pesto, these gnocchi are sure to impress your family and friends. Easy to prepare and made with just a few ingredients, this dish is a wonderful way to enjoy the flavors of Italy right at home.
N/A
Servings
350
Calories
6
Ingredients
Ingredients
Ricotta cheese
500 g (Fresh, well-drained)
Romano cheese
1/2 cup (Grated)
Butter
1/4 cup (Unsalted)
Eggs
4 (Well beaten)
Flour
1/3 cup (All-purpose)
Salt
1/2 teaspoon (To taste)
Instructions
1
In a large mixing bowl, combine the ricotta cheese, beaten eggs, romano cheese, flour, and salt. Mix thoroughly until all ingredients are evenly combined, forming a soft dough.
2
On a lightly floured surface, divide the dough into manageable portions. Roll each portion into ropes approximately 2 cm thick.
3
Cut the ropes into 4 cm pieces to form individual gnocchi.
4
Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the boiling water, cooking in batches to avoid overcrowding. Cook until they float to the surface, which usually takes about 2-3 minutes.
5
Using a slotted spoon, remove the gnocchi from the water and set aside in a warm dish.
6
Toss the cooked gnocchi delicately with your preferred sauce, ensuring they are well-coated. Serve topped with additional grated romano cheese for an extra flavor boost.
Nutrition Information
22 g
Fat
23 g
Carbs
15 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Ricotta Gnocchi?
Ricotta Gnocchi are delicate Italian dumplings made primarily from ricotta cheese and flour, resulting in a much lighter and fluffier texture than traditional potato-based gnocchi.
How much ricotta cheese is needed for this recipe?
You will need 500 grams of fresh, well-drained ricotta cheese.
Why is it important to drain the ricotta?
Draining the ricotta ensures the dough isn't too wet, which helps the gnocchi maintain their shape and stay fluffy during cooking.
Can I substitute Romano cheese with something else?
Yes, you can substitute Romano with Parmesan cheese for a milder flavor, though Romano provides a distinct savory punch.
How many eggs are used in this gnocchi recipe?
This recipe requires 4 well-beaten eggs to bind the ricotta and flour together.
How much flour is required for the dough?
The recipe calls for 1/3 cup of all-purpose flour.
How thick should I roll the gnocchi dough ropes?
The dough portions should be rolled into ropes approximately 2 cm thick.
What size should each individual gnocchi be cut?
Cut the ropes into 4 cm pieces to form the individual gnocchi dumplings.
How long do I cook Ricotta Gnocchi?
They cook very quickly, usually taking about 2-3 minutes in gently boiling water.
How can I tell when the gnocchi are finished cooking?
The gnocchi are ready once they float to the surface of the boiling water.
Should the water be at a rapid boil?
No, it is best to use a gentle boil to prevent the delicate dumplings from breaking apart.
What is the best way to remove gnocchi from the water?
Use a slotted spoon to carefully lift the gnocchi from the water so they don't get damaged.
What kind of sauce goes well with these gnocchi?
They pair perfectly with brown butter sauce, marinara, or your favorite pesto.
How many calories are in a serving of this dish?
There are approximately 350 calories per serving.
Is there a lot of fat in Ricotta Gnocchi?
This recipe contains about 22 grams of fat per serving.
What is the protein content of this recipe?
Each serving provides about 15 grams of protein.
How many carbohydrates are in a serving?
There are approximately 23 grams of carbohydrates per serving.
Does the recipe use salted or unsalted butter?
The recipe specifies 1/4 cup of unsalted butter.
Can I make these ahead of time?
Yes, you can form the gnocchi and keep them on a floured tray, but they are best cooked shortly after preparation.
Why are my gnocchi falling apart in the water?
This usually happens if the ricotta wasn't drained well enough or if the water boil was too aggressive.
Do I need any special equipment like a gnocchi board?
No, this recipe just requires a mixing bowl, a knife for cutting, and a pot for boiling.
Should the eggs be added whole?
No, the eggs should be well beaten before mixing them with the ricotta and cheese.
Is this recipe vegetarian?
Yes, this recipe is vegetarian as it contains no meat products.
Can I freeze Ricotta Gnocchi?
Yes, you can freeze them uncooked on a tray and then transfer them to a freezer bag; cook them directly from frozen.
What is the preparation for the Romano cheese?
The Romano cheese should be finely grated before being added to the dough.
How much salt is added to the dough?
The recipe calls for 1/2 teaspoon of salt, or to taste.
How many ingredients are in this recipe?
There are a total of 6 ingredients: Ricotta, Romano, Butter, Eggs, Flour, and Salt.
Why is this dish considered comfort food?
Its rich, creamy cheese flavors and soft, cloud-like texture provide a satisfying and warm eating experience.
Can I use gluten-free flour?
While the recipe specifies all-purpose flour, many people have success using a 1-to-1 gluten-free flour blend.
What should I serve on top of the finished gnocchi?
For an extra flavor boost, serve them topped with additional grated Romano cheese.