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Grandma DiLaura's Italian Ricotta Gnocchi
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112 Reviews
LittleMissMuffin
October 20, 2022
Anyone have a recommendation on how much salt to add to the dough?
Rob
April 13, 2021
I have been making this for a few years now. My kids request them once every few months and is a family favorite.
Austin B.
April 8, 2021
So if you freeze these (which you absolutely should) they'll start bobbing towards the surface at about 3 minutes. They will not be done. By about 5-6 minutes, they cease bobbing, and will be static at the top of the water. That is when they're done.
Noviegirl
October 15, 2020
Make your own ricotta using the recipe on smitten kitchen. I adapt it by using 4 cups of whole milk instead of 3, and it's key to use butter muslin instead of cheesecloth. The weave of cheesecloth is too open -- you lose a lot of cheese.
PaulaMarie S.
June 14, 2020
Light and Airy, super easy to make. Since it's Sunday, made with a boar ragu (and left out the nutmeg). Froze half, will make with brown butter and sage next time (and add a sprinkle of nutmeg to the sauce). Unbelievably delicious!
PaulaMarie S.
June 17, 2020
Yes! Made the remaining gnocchi, right out of the freezer, with a brown butter sage sauce with rabbit sausage. Magnificent!
Chris V.
April 28, 2020
Add me to the chorus of folks cheering on this easy and absolutely wonderful recipe! A bit of browned butter, balsamic vinegar, and parmesan, with a side of green peas... oh my!
S C.
March 29, 2020
Question: just saw this recipe and would like to make it. It calls for fresh ricotta — is it ok to use a store bought container of ricotta from a regular grocery store or do I need to find a specialty store that sells it fresh made?
Marzparty
March 29, 2020
Hello,
We live in the sticks so no fresh ricotta here. I use the best I can find it makes wonderful gnocchi! I’ve made this recipe six times.
We live in the sticks so no fresh ricotta here. I use the best I can find it makes wonderful gnocchi! I’ve made this recipe six times.
nancy E.
July 9, 2020
It is simpler than you think to make your own. Heat milk to 200, add salt and vinigar , wait 10 minutes and strain. Voila
Victoria A.
September 25, 2018
This recipe is so easy and delicious! Potato gnocchi tends to be too doughy and dense for my taste, but these are light and airy. I make a huge batch and then freeze them. They cook exactly the same frozen. I normally fry them in a small pan with browned butter, sage, and parmigiano.
Mike S.
July 31, 2018
I don't often comment on recipes, but this one made me so happy that I had to say it in public. I expected full failure when I gave this a try, but not only was it easy, the outcome was delightful. These gnocchi are so light and tasty. Mine were ugly as sin (I haven't mastered the fork rolling), but it didn't matter. I coated them with pesto and felt like I was eating a truly special meal.
Small note: I only ended up using 1.5 cups of flour in the dough, and used most of the remaining flour to keep my surface floured and to re-coat the gnocchi after I'd cut them, and I thought this worked perfectly.
Thank you so much for sharing!
Small note: I only ended up using 1.5 cups of flour in the dough, and used most of the remaining flour to keep my surface floured and to re-coat the gnocchi after I'd cut them, and I thought this worked perfectly.
Thank you so much for sharing!
Stephanie B.
July 11, 2018
Mine are turning out soft, mostly pillowy, but still a little chewy (I made them with some whole wheat flour too, so that might add some extra density), but still kind of doughy on the inside when they float to the top. I'm boiling mine for longer - anyone else have this problem? Ok texture but long cooking time?
m
October 24, 2017
has anyone done this with GF flour? thanks!
Madison B.
August 21, 2018
I made them with Bob's red mill all purposes GF flour and it turned out just fine! Maybe a little chewier than they would be otherwise, but still delicious.
healthierkitchen
March 31, 2017
there used to be a video of this recipe - does anyone know if it still exists?
Mondo
October 9, 2016
Hey, I'm looking forward to making this recipe this evening and was just wondering if you could be a bit more specific about how much nutmeg you use. I also had a question about the brown butter-- Do you toss the cooked gnocchi in the pan with the butter or just combine once finished?
Thanks a bunch!
Thanks a bunch!
Mondo
October 9, 2016
So I made it, and though it tastes delicious the gnocchi is a bit mealy on the inside. Does that sound like a dough problem or a cook-time problem?
lilroseglow
July 27, 2015
yum yum yum. These were awesome. Every gnocchi I've made before were heavy, dense, and chewy. These were like soft pillows oh so good!
The P.
March 29, 2015
My father rolled a double batch of these yesterday and as we had no fresh sage we had to forgo a brown butter sage sauce. I made a very light tomato-basil sauce and these gnocchi were outstanding. Pops should have made a triple batch!
Chris V.
November 20, 2014
I would just like to add to the chorus of thank yous and accolades! This recipe is wonderful. It is a crowd pleaser for everyone from foodies to kids and grandparents, and the steps are simple and unintimidating even for new cooks who might otherwise shy away from homemade pasta.
Bren
May 28, 2014
Hello! Thanks for this lovely recipe. A question: I have "tipo 00" flour that I use to make pizza dough. Would this work well for gnocchi? Or is all purpose better for this recipe?
Allison B.
May 10, 2014
i ended up only using 1 1/3 c. of flour, as i could tell by consistency that the gnocchi dough was ready. i also used homemade ricotta, so that might affect the consistency (the type of ricotta). but we were super happy with the results!
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