| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan
- 1 1/2 tablespoons extra-virgin olive oil
- 2 large eggs
- 1 1/4 cups all-purpose flour, plus more for dusting
- Semolina flour, for dusting
- Pancetta Tomato Sauce, recipe follows, for serving
- 6 ounces thick-cut pancetta (about 3 1/4-inch slices), diced
- 1/2 cup diced onions
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- One 28-ounce can crushed San Marzano tomatoes
- 5 fresh basil leaves, cut into chiffonade
Instructions
- Bring a large pot of salted water to a boil.
- Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl. Add the all-purpose flour in 3 parts, stirring with a rubber spatula.
- Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter.
- Cook the gnocchi in the boiling water for 2 minutes. Serve tossed with a bit of the Pancetta Tomato Sauce. Alternatively, you can freeze the uncooked gnocchi for up to 2 weeks.
- Heat a large saute pan over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta from the pan and reserve, leaving the fat behind.
- Add the diced onions to the hot pan and season with salt and pepper. Cook until the onions have softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the crushed tomatoes, cover and bring to a simmer. Cook for 20 minutes, then remove the lid, add the reserved pancetta and cook an additional 10 minutes. Season with additional salt and pepper, stir in the basil and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 406 |
| Total Fat | 22 g |
| Saturated Fat | 10 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 19 g |
| Cholesterol | 120 mg |
| Sodium | 703 mg |
| Serving Size | 1 of 6 servings |
| Calories | 406 |
| Total Fat | 22 g |
| Saturated Fat | 10 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 19 g |
| Cholesterol | 120 mg |
| Sodium | 703 mg |
Reviews
With a very sticky dough. I used the piping method to drop the gnocchi into the water. I put the dough into a ZipLok, cut the corner off and snipped dough as I squeezed it out. Work perfectly resulting in fluffy light gnocchi.
I also froze a bunch. Created a Garlic Thyme, Basil Pesto brown butter sauce. Served with New Zealand Spring Boneless leg of Lamb an root vegetables. Definitely a keeper!!
I also froze a bunch. Created a Garlic Thyme, Basil Pesto brown butter sauce. Served with New Zealand Spring Boneless leg of Lamb an root vegetables. Definitely a keeper!!
Wondering if you could sub blended cottage cheese, and then drained, in place of the ricotta?
Delicious. To facilitate handling during cooking, I let the gnocchi in the refrigerator for about one hour to firm up. Worked like a charm
Absolutely delicious!
This is a great recipe and easy to make . I saw GZ make this on The Kitchen and an important tip he share was to drain the ricotta ; I drained mine in a fine mesh sieve in the refrigerator for 36 hours and the consistency of the dough was perfect without having to add any additional flour
First time making gnocchi. We loved them! I did not make his sauce, only the gnocchi. Will try the sauce later.
Make these gnocchi and my family and I LOVED them. They remind me of the ones my mother made when I was young. I also needed to add a lot more flour than the recipe called for but it didn’t affect the taste at all. Will
make them again and again.
make them again and again.
Simple recipe that’s easy to follow and delicious!
Made the gnocchi for dinner tonight, very good. The only issue I had was needing another 3/4 cup of flour to bring the dough together, it was very wet. Once I added more flour, it was very easy to roll out. I’ll definitely make again.
GZ, I have been making ricotta gnocchi for years. I had some homemade red sauce left, so I made your recipe. They were fantastic.
Thanks Joey C
Thanks Joey C