Recipe by shelbi
"This recipe was passed down to me from my great aunt, it is easy, authentic and delicious! The secret to making these gnocchi is to dry the ingredients as much as you can before using. Let the ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using."
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1 (8 ounce) container
freshly grated Parmesan cheese
all-purpose flour, or as needed
1 (15.5 ounce) can
crushed red pepper flakes
basil leaves, finely shredded
Salt and pepper to taste
fresh mozzarella cheese, cut into small chunks
I love ricotta gnocchi! Not only is it simple to make it creates a hearty, satisfying meal. I make mine slightly different. I drop the dough into boiling water to cook. When the gnocchi rise to the top they're cooked through. They are really good with pesto sauce too. I usually double or triple the recipe and freeze so I always have some on hand for a quick meal.
I've been making ricotta gnocchi for years, thanks to Biba's Italian cookbook. So easy! 1 container ricotta, any type, 1 Tablespoon grated parmesan, 1 tsp. salt, 1 cup all purpose flour. It is no fail, it's tender and delicious, and when my father in law was alive (Italian) he liked mine better than his wife's who used potatoes. No eggs in this recipe!
The first time I ever made Gnocchi, like many others. This could have cooked 4 to 5 minutes without damaging them, and the quick 1 to 2 minutes was not enough to cook the flour dough. Shook my boots with the garlic powder: YUM! I soaked this in the sauce for a day before serving. HEAVEN. Too much black pepper for many people. Halve it if you are uncertain.
A huge hit with Mr P this evening, he definitely rates it as a keeper (he's now sitting groaning about how full he is, greedy gutbucket). Made exactly as per recipe - very easy and stunningly delicious results. Thank you for the recipe.
Excellent gnocchi recipe and didn't have to add any additional flour (didn't make the sauce). There is a trick that will make this come out perfect, except it adds one easy step. It's straining the ricotta, but you can't just stick it in a strainer like you would peas as folks tried.
So here's what you do: When you're at the store, buy the 15/16 oz container of ricotta (you'll use the whole thing). Head over the isle where they sell cooking wear and pick up some cheesecloth. It run $2-5 depending on where you live. Fold it over 4 or more times. Put 1/2 of ricotta in the cheesecloth and squeeze the moisture out of it. Do the same with the other 1/2. You'll end up with 1 cup of dense ricotta. Voila! Perfect for gnocchi making.
I also used 1/2 ww flour and 1/2 regular flour; minced garlic instead of powdered. Finally, instead of rolling it out and messing up the counters, I did it old school style and just pinched very small amounts (abt. 1 1/2 tsp) and rolled them. I ended up with 50 gnocchi. Perfect! Definitely a keeper.
So good and easy! This was my second attempt at Gnocchi and far better than the first traditional recipe I tried. I used fresh garlic and added fresh basil and it was just fantstic. I skipped the sauce recipe and used my own recipe. My 18 month old could not get enough of them. Tomorrow I am going to make another batch and freeze them.
delicious, quick, fancy and satisfying. like another reviewer, i also boiled them. i think this would make an easy, cheap and plentiful appetizer if wrapped in a basil leaf and stuck with a fancy toothpick and served with some marinara.
a little goes a really long way.
This is a really heavy meal so be sure to have your antacids handy. The Gnocchi was awesome however the sauce was too cheesey. Next time I'd only add more tomatoes but only about 1/2 the mozzarella (4oz). I used part skim ricotta and 2 instead of 3 Tbs. of oil to cut down on the fat.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 442
** Calories from Fat: 234
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