Ricotta, Parmigiano & Butter Gnocchi

There’s something undeniably comforting about homemade gnocchi. These little pillows of joy are tender, light, and melt in your mouth. The blend of ricotta, Parmigiano, and butter brings a rich and creamy indulgence to the dish that will leave you craving more. Whether you’re preparing a quick weeknight dinner or a special meal to impress guests, this Ricotta, Parmigiano & Butter Gnocchi is sure to please.

Behind the Recipe

This gnocchi recipe brings together the simplicity of traditional Italian cooking with a modern twist. The inspiration comes from the rustic charm of Northern Italy, where dishes like gnocchi are made with care and passed down through generations. The ricotta cheese offers a fresh and creamy base, while Parmigiano adds depth and richness. Butter pulls it all together, creating a sauce that is velvety and luxurious, enveloping each bite of gnocchi in delicious comfort.

Recipe Origin or Trivia

Gnocchi, the beloved Italian dumpling, has a long and fascinating history. While many associate it with the North of Italy, especially regions like Piemonte and Lombardy, each area has its own version of the dish. Some are made with potatoes, others with ricotta, and some even incorporate spinach or other vegetables. The beauty of gnocchi lies in its versatility, allowing cooks to experiment with different ingredients, textures, and flavors.

Why You’ll Love Ricotta, Parmigiano & Butter Gnocchi

There’s a reason why this dish will become one of your favorites. It’s easy to make, yet tastes like something you’d find in a high-end Italian restaurant. The ingredients are simple, but the flavors are anything but ordinary.

Versatile: You can pair this gnocchi with a variety of sauces, or enjoy it on its own with just a drizzle of olive oil. It’s a base that adapts to your taste.

Budget-Friendly: With minimal ingredients, this dish is both affordable and satisfying.

Quick and Easy: From prep to plate, this gnocchi comes together in no time, making it the perfect choice for a fast weeknight meal.

Customizable: Add a bit of garlic, fresh herbs, or roasted vegetables for extra flavor.

Crowd-Pleasing: Whether you’re cooking for a family dinner or a gathering of friends, this gnocchi is sure to be a hit.

Make-Ahead Friendly: You can prepare the gnocchi in advance and store it in the fridge or freezer until you’re ready to cook.

Great for Leftovers: The gnocchi reheats wonderfully, making it perfect for meal prep or enjoying the next day.

Chef’s Pro Tips for Perfect Results

• When making gnocchi, avoid overworking the dough. Gently mix the ingredients together to keep the gnocchi light and fluffy.
• Use a fork or a gnocchi board to shape the dough for that signature ridged look, which helps hold the sauce better.
• To test the gnocchi before cooking, drop a small piece into boiling water. If it floats to the top, it’s ready to cook.

Kitchen Tools You’ll Need

• Mixing Bowl: For combining the gnocchi dough.
• Fork or Gnocchi Board: To shape the gnocchi and create the signature ridges.
• Pot: For boiling the gnocchi.
• Skimmer or Slotted Spoon: For removing the gnocchi from the boiling water.
• Large Pan: For melting the butter and tossing the gnocchi.

Ingredients in Ricotta, Parmigiano & Butter Gnocchi

The ingredients in this gnocchi dish come together in perfect harmony. Each one plays a vital role in the texture and flavor of the dish.

1. Ricotta Cheese: 1 cup. The ricotta adds a creamy and light texture, making the gnocchi pillowy soft.
2. Parmigiano Cheese: 1/2 cup, grated. Parmigiano adds a rich, nutty flavor that perfectly complements the ricotta.
3. Butter: 4 tablespoons. Butter enriches the gnocchi, creating a smooth, velvety sauce.
4. Flour: 1 1/2 cups. Flour binds the ingredients together, helping to form the dough and shape the gnocchi.
5. Egg: 1 large. The egg acts as a binder, giving the gnocchi structure while keeping it soft.
6. Salt: 1/2 teaspoon. A pinch of salt enhances all the flavors in the dish.

Ingredient Substitutions

• Ricotta Cheese: Cottage cheese or mascarpone can be used as a substitute for a different texture and flavor.
• Parmigiano Cheese: Grana Padano or Pecorino Romano are great alternatives if you can’t find Parmigiano.
• Butter: Olive oil can be used for a lighter version, or for a more fragrant, dairy-free option.

Ingredient Spotlight

Ricotta Cheese: Ricotta cheese is light and fluffy, made from whey, which gives it a soft, creamy texture. It’s the perfect base for gnocchi, adding richness without weighing it down.

Instructions for Making Ricotta, Parmigiano & Butter Gnocchi

Making gnocchi from scratch is easier than it seems. Follow these steps to create pillowy, homemade gnocchi with a rich, buttery sauce.

1. Preheat Your Equipment: Bring a large pot of salted water to a boil.
2. Combine Ingredients: In a large mixing bowl, combine ricotta cheese, Parmigiano, flour, egg, and salt. Mix gently until a dough forms.
3. Prepare Your Cooking Vessel: Lightly flour your countertop and roll the dough into long logs. Cut the logs into small pieces to form individual gnocchi. Use a fork or gnocchi board to shape the gnocchi.
4. Assemble the Dish: Drop the gnocchi into the boiling water in batches, cooking until they float to the surface.
5. Cook to Perfection: In a large pan, melt the butter over medium heat. Once the gnocchi are cooked, use a slotted spoon to transfer them into the butter, gently tossing to coat.
6. Finishing Touches: Sprinkle with additional Parmigiano cheese and fresh herbs if desired.
7. Serve and Enjoy: Serve your gnocchi hot, garnished with a sprinkle of Parmigiano and a drizzle of butter.

Texture & Flavor Secrets

The key to perfect gnocchi lies in the texture. The ricotta gives the gnocchi a soft, melt-in-your-mouth consistency, while the flour provides just enough structure. The butter sauce adds a rich, silky finish that coats each piece of gnocchi, while the Parmigiano provides a savory, slightly sharp contrast.

Cooking Tips & Tricks

• If you find the dough too sticky, add a little more flour, but don’t overdo it to keep the gnocchi light.
• To make your gnocchi extra fluffy, be careful not to overcook them in the water once they float, they’re done.
• If you’re making a large batch, you can freeze the gnocchi for later use. Just place them in a single layer on a baking sheet, freeze until solid, and then transfer them to a bag.

What to Avoid

• Overworking the dough: This can make the gnocchi dense and tough.
• Overcooking the gnocchi: Once they float, they are ready. Don’t leave them in the water too long.

Nutrition Facts

Servings: 4
Calories per serving: 350
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can prepare the gnocchi dough in advance and store it in the fridge for up to 24 hours. You can also freeze the uncooked gnocchi. Place them on a baking sheet in a single layer to freeze, then store them in a bag or container. To cook, drop them straight into boiling water from the freezer.

How to Serve Ricotta, Parmigiano & Butter Gnocchi

Serve these gnocchi with a simple green salad and a glass of white wine. You can also add a drizzle of truffle oil or a sprinkle of toasted breadcrumbs for extra flavor.

Creative Leftover Transformations

Turn leftovers into a creamy gnocchi casserole by adding a bit of cream, more cheese, and some sautéed vegetables. Bake until golden and bubbly.

Additional Tips

For extra flavor, toss the gnocchi with freshly chopped basil or thyme just before serving.

Make It a Showstopper

Garnish with a few whole basil leaves or a sprinkle of pine nuts for a stunning visual presentation.

Variations to Try

1. Spinach and Ricotta Gnocchi: Add some spinach to the dough for extra color and flavor.
2. Pumpkin Gnocchi: Replace the ricotta with pureed pumpkin for a fall twist.
3. Lemon Gnocchi: Add zest from one lemon to the dough for a fresh, citrusy kick.
4. Mushroom Sauce: Pair with a rich mushroom sauce instead of butter for a hearty alternative.
5. Pesto Gnocchi: Toss the gnocchi in pesto for a fragrant, herbaceous twist.

FAQ’s

1. Can I make the gnocchi ahead of time?

Yes, you can make the gnocchi in advance and store them in the fridge or freeze them for later use.

2. Can I use store-bought ricotta?

Yes, store-bought ricotta works just as well. Make sure to drain it properly if it’s too watery.

3. How do I know when the gnocchi are done?

Once the gnocchi float to the surface of the boiling water, they are ready.

4. Can I freeze the gnocchi?

Yes, freeze the uncooked gnocchi on a baking sheet, then transfer to a bag or container.

5. Can I add other ingredients to the gnocchi?

Feel free to experiment with different herbs or vegetables in the dough for added flavor.

6. How do I make the butter sauce creamier?

Add a little cream to the butter for a richer, creamier sauce.

7. Can I make a vegan version of this recipe?

You can substitute the butter with olive oil and the ricotta with a plant-based alternative.

8. How long do leftovers last?

Leftovers can be stored in the fridge for up to 2 days.

9. Can I use a different cheese instead of Parmigiano?

Yes, Grana Padano or Pecorino Romano are great substitutes.

10. Can I use gluten-free flour?

Yes, gluten-free flour can be used, though it may change the texture slightly.

Conclusion

Trust me, you’re going to love this Ricotta, Parmigiano & Butter Gnocchi. It’s simple, satisfying, and oh-so-delicious. Whether you’re a gnocchi novice or a seasoned cook, this recipe is sure to become a staple in your kitchen. Enjoy every bite!

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