Ricotta Gnocchi {with einkorn flour}

Ricotta Gnocchi

For those who love doughy things as much as I do, you must have a good gnocchi recipe to satisfy both the doughy and the pasta cravings all in one go. I have had really good gnocchi in Italian restaurants, and also not-so-good packaged gnocchi from the store. If only I’d realized sooner how easy it is to make at home, I could have been eating excellent gnocchi for years.

With my continuing quest for healthier versions of recipes I love (in this case, cheesecake), I stumbled upon an Italian recipe for gnocchi made with ricotta cheese, in place of the usual potato. Not that potato cooked in this way is particularly bad, but the extra protein from the cheese is especially good.

After reading through the recipe, it seemed easy enough, and it was – it’s as easy as throwing some ingredients in a bowl, quickly mixing it together, kneading it a bit on a floured counter, rolling some logs, and then cutting them up. It definitely takes less time than going out for dinner, it only takes about 20 minutes altogether, and it tastes so much better than any other gnocchi I’ve ever eaten; it’s light and soft, with a slight chewiness, just like a good little dumpling should be.

With this meal, I served mine with a quick tomato sauce – just a clove of garlic – finely grated, two fresh tomatoes – diced, and a bit of salt, all sauteed in some olive oil.

Ricotta Gnocchi
Serves 2

Ingredients:

250g ricotta cheese (drained if it has a lot of water in it)
1 egg
3/4 cup (approx 50g) Parmigiano-Reggiano cheese, finely grated
3/4 (approx 90g) cup all-purpose einkorn flour, plus more for sprinkling on surface for rolling
1/4 teaspoon salt

*Note: Using low-fat ricotta results in a firmer dough, so you may need a bit less flour.

Directions:

Set a large pot of water (about 2 1/2 to 3 litres/quarts) on the stovetop to boil.

If you are making the sauce, set a deep skillet over low/medium heat, add a tablespoon of butter and a tablespoon or two of olive oil. When oil is hot, add the finely grated garlic, stir and sautee for about 1 minute, then add the chopped tomato, and cook, covered, for about five minutes, until the tomato is softened and starting to break down. Turn off heat and leave covered.

Measure ricotta, and place in bowl, add egg and mix together gently but thoroughly.
Mixing the Sweet Little Gnocchi Dough

Add Parmigiano-Reggiano cheese, salt, and blend lightly.

Add flour and mix gently with a wooden spoon until a loose, sticky dough forms.

Sweet Little Gnocchi Dough-2

Scrape out onto a floured counter or table, and very gently knead a few times to shape into a smooth, soft dough that is still slightly sticky. Pat out dough ball to a disk about 1 inch thick.

Sweet Little Gnocchi Dough

Slice dough into four or five strips, and then, with your hands, roll out each strip to a log that is about 3/4″ in diameter.

Cutting up the Sweet Little Gnocchi

Cut the logs into 1/2″ – 3/4″ pieces (I prefer them on the smaller side so there’s a higher sauce to dough ratio).

Toss the gnocchi pieces lightly in your hands to coat the cut sides with flour, so they don’t stick together.

Place on a floured plate or board to be transferred to the boiling water.

Salt the boiling water, and lightly toss the gnocchi into the water, gently stirring a few times so they don’t stick together.

Cook for approximately 2 to 3 minutes; until all the gnocchi are all floating on the surface.

Then toss with your sauce and serve with an extra grating of Parmigiano-Reggiano on top.

Sweet Little Gnocchi in the sauce

*The oxalate content of the gnocchi alone is approximately 6.75mg per serving.  The sauce oxalate content will depend on the variety of tomatoes used in the sauce.  I used two Early Girl tomatoes, which added approximately 6mg of oxalates more to each serving.

Printable version:

Ricotta Gnocchi

Author Samantha

Ingredients

For the Gnocchi

  • 250 g ricotta cheese drained if it has a lot of water in it
  • 1 egg
  • 3/4 cup (approx 50g) Parmigiano-Reggiano cheese finely grated
  • 3/4 cup (approx 90g) all-purpose einkorn flour, plus more for sprinkling on rolling surface plus more for sprinkling on surface for rolling
  • 1/4 teaspoon salt

For the Sauce

  • 1 clove garlic finely grated
  • 2 medium sized tomatoes
  • 1-2 tablespoons olive oil
  • 1/8 teaspoon salt

Instructions

  1. Set a large pot of water (about 2 1/2 to 3 litres/quarts) on the stovetop to boil.
  2. If you are making the sauce, set a deep skillet over low/medium heat, add a tablespoon of butter and a tablespoon or two of olive oil.
  3. When oil is hot, add the finely grated garlic, stir and sautee for about 1 minute, then add the chopped tomato, and cook, covered, for about five minutes, until the tomato is softened and starting to break down. Turn off heat and leave covered.

  4. Measure ricotta, and place in bowl, add egg and mix together gently but thoroughly.

  5. Add Parmigiano-Reggiano cheese, salt, and blend lightly.

  6. Add flour and mix gently with a wooden spoon until a loose, sticky dough forms.
  7. Scrape out onto a floured counter or table, and very gently knead a few times to shape into a smooth, soft dough that is still slightly sticky.

  8. Pat out dough ball to a disk about 1 inch thick.
  9. Slice dough into four or five strips, and then, with your hands, roll out each strip to a log about 3/4" in diameter.

  10. Cut the logs into 1/2" - 3/4" pieces (I prefer them on the smaller side so there's a higher sauce to dough ratio).
  11. Toss the gnocchi pieces lightly in your hands to coat the cut sides with flour, so they don't stick together.
  12. Place finished gnocchi on a floured plate or board to be transferred to the boiling water.

  13. Salt the boiling water, and lightly toss the gnocchi into the water, gently stirring a few times so they don't stick together.

  14. Cook for approximately 2 to 3 minutes; until all the gnocchi are all floating on the surface.

  15. Toss with your sauce and serve with an extra grating of Parmigiano-Reggiano cheese on top.

Recipe Notes

* Using low-fat ricotta will result in a firmer dough, so you may not need as much flour.

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