Grandma DiLaura's Italian Ricotta Gnocchi
Share
- ✉
-
Author Notes: I grew up going to my Italian grandmother's every Sunday for dinner. I have fond memories of handmade pasta drying on a rack, big pots of sauce simmering away on the stove and stinky hard Italian cheeses that I loved to snack on, even as a child. But my most favorite Sundays at Grandma's were the Sundays when she made her gnocchi. For many years she used potato, but then wised up to the ease and lightness of using ricotta instead. It took about 20 years before I finally pinned her down and made her write the recipe that had always been made by memory and feel. Isn't that how all Italian grandmother's cook? Since the best meals are the ones that are shared, I want to take it out of the old family box and contribute it to the food52 community. Buon Appetito! - cdilaura - cdilaura
Food52 Review: We're newly convinced, thanks to this recipe, that homemade gnocchi can be a weeknight dinner. And ricotta gnocchi like cdilaura's (a.k.a. our friend Christina) are especially easy to pull together, and won't weigh you down like their potato-based counterparts. We loved these nearly bare -- just sauteed in some brown butter -- so we could really taste the ricotta and speckles of nutmeg, but Christina's Grandma DiLaura's Tomato and Meat Sauce recipe (also on the site) is delicious too. To see a video of Christina making her gnocchi with us, go here: http://www.food52.com/blog/1686_grandma_dilauras_ricotta_gnocchi
- A&M - A&M
Serves 4
- 1 pound fresh whole milk ricotta cheese
- 1 large egg
- 1 tablespoon olive oil
- 1/4 cup finely grated parmesan cheese
- freshly grated nutmeg to taste
- 2 cups flour, sifted, plus extra for rolling dough
- Add egg to ricotta cheese and oil and mix thoroughly.
- Add grated parmesan cheese to mixture and sprinkle with nutmeg to taste.
- Add sifted flour a little at a time and continue to mix thoroughly until dough comes together.
- Dump onto generously floured surface and work with hands to bring together into a smooth ball. Add more flour as necessary until dough is smooth and no longer sticks to your hands.
- Cut off slices of dough like cutting a loaf of bread and roll into ropes thumb size thick by spreading hands and fingers and rolling from center out to each edge of the rope.
- Line one rope parallel to another and cut 2 at a time into 1-inch pieces. Roll each piece off the back of a fork to make imprints that will help hold the sauce.
- Transfer gnocchi pieces to a lightly floured or non-stick baking sheet so they don’t stick together and put in the freezer while making the rest of batch. If you plan to save any gnocchi for future use, allow them to freeze entirely on the baking sheet before storing in a ziplock bag to prevent sticking together.
- When ready to prepare, bring a large stockpot of generously salted water to a boil.
- Add gnocchi to boiling water and gently stir once with a wooden spoon to create movement and prevent gnocchi from sticking to the bottom. As gnocchi rise to the top {a sign they are done cooking} scoop them out with a mesh strainer or a bamboo wire skimmer and immediately place in serving bowl shaking off excess water.
- Scoop some sauce on top of each layer of gnocchi as they are placed in the bowl to eliminate the need to stir them with sauce in the end and risk damaging or smashing the pasta. Generously grate parmesan over the top and serve.
- This recipe is a Wildcard Contest Winner!
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
16 days ago Trena
I've made these twice and both times I've doubled the recipe and frozen them on a cookie sheet. My favorite way to enjoy them is pan fried in olive oil and butter with fresh herbs from the garden. Tonight it's basil! I also like to grate fresh parmigiano-reggiano just before serving.
18 days ago Lynn Sarnow Born
My Italian Grandmother always made the best Ricotta Gnocci (and sauce, and pizzelles and meatballs...). Sadly, my attempts at her recipe never seemed to turn out right. This recipe is the closest and best I've found to Grandma's! My 7 year old and my 18 year old both loved it. Thank you, thank you, Gratzie!!!!
20 days ago Pugtato
Made this on a weeknight with one of my friends and a 2 year old in the house. It was easy, fun and delicious! I love the lightness of the ricotta and will be making again. Will be reblogging on my blog as a part of my 52 week recipe challenge!
26 days ago sherrylynne mitchell
I am so dying to try this recipe. I can remember my Nona making pasta and it must have been this or something close. She had 8 children ....so making it must have taken her somewhat longer than it will me.....who will be making it for 4 max. I can still remember trying to help with the 'forking' of the pasta. she laid them out on pans to air-dry a bit before cooking. I sssume this would be the equilivent of the freezer step. Oh I can hardly wait to see if this tastes anything like my memories.
starbluedreamer
about 1 month ago Shannon Reed
I am by far not a master chef, but I started making these at 5:15, and sat down to eat a serving at 5:55...that includes the freezing time. What an amazing recipe! Thank you for sharing this!
about 1 month ago cdilaura
Christina is the Head of Commerce for Food52.
Love this! Thanks for sharing and glad you have a new secret weapon.
about 1 month ago myteachermsfleming
I don't even like gnocchi, but these were amazing! The thing I don't like about gnocchi is the texture, but these were a little more solid than potato gnocchi and I pan fried them after boiling to give them a little crunch. Absolutely fantastic. What a great way to use extra ricotta!
3 months ago Miriam Calleja
This sounds delicious! Will be trying it.. mmmhh
3 months ago Linda Maugeri
thanks for the recipe. I had been hesitant to try making my own gnocchi because of all the potato horror stories, these were easy to make as promised and really great tasting. Half went into a creamy chicken soup made for dinner last night and the other into the freezer for later.
9 months ago ljc
Made a double batch of these last night...sooo good. Lighter than potato gnocci and better flavor, great recipe!
about 1 year ago Kendall
Made these last night- very easy. Sauteed in a little oil to crisp up the edges, and served with a drizzle of clarified butter, a splash of Meyer Lemon juice, fresh cracked pepper and some grated parm. Very, very, very nice indeed. Reminded me of a dish I used to make professionally.
over 1 year ago Hilarybee
Great recipe. It tasted just like my great Aunt's, who was known for a ricotta gnocchi instead of potato based.
I made a great big double batch and put most of it in the freezer to be enjoyed for many months. Thank you!
over 1 year ago cdilaura
Christina is the Head of Commerce for Food52.
I'm so glad to hear it tasted like your great Aunt's! I hope it brought back great memories -- it's about time for me to restock the freezer too.
over 1 year ago AnnieHynes
Thanks!
over 1 year ago AnnieHynes
Thanks!
over 1 year ago AnnieHynes
Step 10 says scoop some sauce over the each layer? What sauce?
over 1 year ago cdilaura
Christina is the Head of Commerce for Food52.
You could do any of your favorite pasta sauces, but here is a link to my grandma's (I think it used to be on the gnocchi recipe on the old site format). Happy cooking! http://www.food52.com/recipes...
over 1 year ago Heidrun
I made this as suggested by the tasting notes, sauteed in brown butter with a little extra nutmeg. Since I made it for the first time last week, I have brought it to two potlucks, with loads of compliments both times. I had no idea gnocchi could be this quick and simple. A recipe to remember, for sure.
over 1 year ago gpaera
There are many recipies for gnocci and this one is fine. One difference I always do is to remove fully frozen gnocci from the freezer and put them directly into a frying pan with heated butter and oil. Allow the butter to begin to turn a bit brown for added flavor. Saute until crisp and brown on the outside and they will be perfectly soft on the inside. Much different than boiled gnocci.
over 1 year ago santa
This looks great! I am a celiac, can I just substitute gluten free flour? Love to make this my grandchildren. Thanks
almost 2 years ago curiousanyone
Made a double batch of this today for the very first time and just assumed it would turn out as the reviews were so very positive for this recipe. Guess what? IT IS AN AMAZING RECIPE!!! So bloody easy to make. You'll never make the potato version again! Easily something that could be made on a weeknight no problem. I made mine with roasted mushrooms and white truffle butter. Thank you soo very much for sharing this incredible recipe. Definitely something that will be a staple in my family!
almost 2 years ago cdilaura
Christina is the Head of Commerce for Food52.
What a very nice comment to receive! They really are easy and delicious -- and here we thought grandma was always slaving away for hours in a hot kitchen. Her secret is revealed! Enjoy!
almost 2 years ago IthacaNancy
My four year old granddaughter and I made up the gnocchi (from our own homemade ricotta) and we are serving them for Memorial Day dinner along with the more traditional BBQ. It's a satisfying recipe, reasonably fun to make, quite tasty, and easy to freeze for a quick supper another night. I had some last night just in butter with some parmesan shredded on top. Today I think I'll fry up some pancetta for a more savory garnish. Thanks!
almost 2 years ago IthacaNancy
It was fun making this with my four year old granddaughter. For the first batch, I just 'dressed' them in butter with a little more parmesan cheese grated on top. I think I'll add some pancetta to the sauce to provide a little more zing to the final product when I have guests who may not appreciate subtle tastes as much as I do. Having made the ricotta at home, I had an even greater investment in the product and I was glad the recipe turned out well.