Easy Ricotta Gnocchi | Chef School
Chef Mark McEwan's ricotta gnocchi is an impressive dish that is easy to master. This Italian classic can be served as a first course or main course and works deliciously with a variety of sauces, including Chef Mark's decadent gorgonzola cream sauce. You'll learn his foolproof methods to expertly make these tender gnocchi from scratch including make-ahead tips to ease the stress of your dinner party prep.
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How to Make Ricotta Gnocchi | Easiest Gnocchi Recipe Ever!
These ricotta gnocchi are quicker and easier to make than traditional potato gnocchi, and lighter in texture too, making them the perfect gnocchi for warmer weather! Ricotta gnocchi is one of the easiest homemade pasta dishes; anyone can make these fresh, soft pillows of pasta!
I include a few tips to ensure your ricotta gnocchi remains light and fluffy, as well as a few different methods of rolling your gnocchi! I also show you how to make a quick and easy tomato sauce; the perfect accompaniment for these cheesy delights! However feel free to serve with your favourite sauce!
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???????????????????? INGREDIENTS ????????????????????????
500g (2 cups) fresh ricotta
300g (2 1/4 cups) '00' pasta flour
2 eggs
110g (1 cup) Parmigiano Reggiano (parmesan) cheese, finely grated
pinch of salt
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Chapters:
0:00 - Important! Straining the Ricotta Cheese
0:41 - Making the Ricotta Gnocchi Dough
1:49 - Rolling & Cutting The Gnocchi
2:30 - 3 Ways to Shape Gnocchi
3:03 - Storage: If You're Not Ready For Gnocchi!
3:09 - How to Cook Ricotta Gnocchi (and a quick sauce)
4:18 - Fancy Making A Potato Gnocchi? Here's My Recipe!
#ricotta #gnocchi #pastarecipe
Easy Homemade Gnocchi Without a Recipe (3 ways)
Okay, although you need a recipe for all the gnocchi sauces, you can very easily make beautiful gnocchi dough in 15 minutes or so without any sort of a recipe. That's the beauty of it. You gotta FEEL the homemade dough.
Recipe:
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HOW TO MAKE FLUFFY RICOTTA GNOCCHI
Make these delightful pillows of fluff under 15 minutes
Get full recipe here
This style of gnocchi is high on my list due to their fluffiness. You can make a big batch as they also freeze well and so convenient.
Use a good ricotta cheese as most supermarket brands leave in too much water for that extra weight and more profit (cheeky). That being the case, you may need to leave it to drain in a sieve or cheese cloth overnight.
If in a hurry, simply ring out the water content with a clean cloth. My advice, buy it from an artisan local cheese maker, it will be dry, the flavour nuttier and the difference will be chalk and cheese!
Nonna's Quick & Easy Ricotta Gnocchi (e110)
Buon Giorno A Tutti! In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), shows us how to make gnocchi with ricotta rather than potatoes. It is so easy and quick to whip up with only 4 ingredients and of course sauce of your choice:
- half kilo ricotta or 17.6 ounces
- 375 grams of all-purpose flour, about 3 cups
- 3 large eggs
- 22.5 grams or 1/4 cup of grated parmesan cheese
In a standing mixer bowl, add all the ingredients. Then on medium speed, with a dough hook, blend for 2 minutes. If the dough is sticky, sprinkle in a bit more flour.
Pull the dough off the hook, and place it on a dusted board. Knead a few times then cut a piece of the dough, and roll it into a snake or rope about 1/2 inch thick. If you prefer your gnocchi bigger or smaller, that is fine - it is really whatever you prefer. Repeat until you are finished with the dough. Then cut the ropes into pieces, about an inch long.
Be sure your surface is well-dusted to prevent them from sticking to the surface or one another. Then either with a dusted fork or a dusted gnocchi board, roll to create ridges and an indentation from your finger. The ridges and the pocket are great for catching sauce, and aid in their cooking.
Place the rolled gnocchi on a dusted pan and freeze for a couple of hours, then transfer them into a bag, and keep them frozen, until you are ready to boil them.
Add the gnocchi to a salted pot and once they float, allow a minute, then remove them. Place the gnocchi into your preferred sauce, stir, and serve. My family prefers a simple sugo made from our homemade passata, but use whatever sauce you prefer. The yield is 1.2 kg of gnocchi or 2.6 pounds. Serves 4-6.
You can watch me make a sugo at this link:
Top with your favourite parmesan cheese and buon appetito!
If you would like to try my spinach gnocchi with a cream sauce, you can learn how to here:
Alternatively, at this link, I demonstrate sweet potato gnocchi in a butter sage sauce:
Contact Details:
Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
If you would like to try my spinach gnocchi with a cream sauce, you can learn how to here:
Alternatively, at this link, I demonstrate sweet potato gnocchi in a butter sage sauce:
Contact Details:
Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
YouTube Channel:
TikTok @nonnamiarecipes
Instagram: nonnamiarecipes
Facebook: @nonnamiarecipeste, potato gnocchi!