Ricotta Gnocchi

优秀的——他们出来光和蓬松,版本y easy to do! I refrigerated them for about 45 mins before boiling (waiting for pork roast to finish in the oven). This set them up nicely- no disintegrating. Also it helps to keep the water at a medium rolling boil- not too strong. This one's going into regular rotation!

• mamazoni

• New Haven, CT

• 1/18/2021

Very easy, and I loved them. I added more rosemary than was called for, and next time I would also add garlic to the pan. The prep is fast but the cooking can take longer, because it's done in small batches (I had 60 pieces, and was cooking in batches of 10).

• superisabel7307

• Montreal, QC

• 2/20/2019

Can I make the dough two days prior to cooking? Would I just store the ready-to-boil gnocchi in the refrigerator?

• vikcornelius

• 10/31/2016

I'm not sure what I did wrong, but the dough was way too sticky and very hard to handle, my gnocchi wasn't well shaped as a result. Then when I put it in the water to boil, they half disintegrated. At least they tasted OK.

• Anonymous

• Boston, MA

• 9/6/2016

My first attempt at making gnocchi and it was a success! Easy to follow recipe, simple ingredients - I drained the ricotta for a few hours beforehand and the consistency of the dough was perfect. The gnocchi plump up when you cook them so make them a little smaller...I mistakenly made them to the size I wanted to eat so they cooked up a little big. As other reviews mentioned, they were very light and the parmesan added a nice subtle flavor. Served with braised, slow-cooked short ribs (skipped the sauce). Next time I will freeze for 30 min prior to cooking as recommended in the reviews - they were a little sticky to work with.

• ButtersBetter

• Los Angeles, CA

• 2/28/2015

These gnocchi are delicious. They are light and easy to make. I added all the parmesan cheese to the base recipe and found it helped the consistency. The dough was easy to work with after chilling.

• ilacox

• Boxford, MA

• 7/18/2014

These were UNBELIEVABLE. Made them with fresh, small batch ricotta I bought at whole foods. Added a little extra parmesan as well. They turned out so soft and pillowy I almost never want to attempt potato gnocchi again. Served them once with homemade tomato sauce and caprese chicken and another time with Brussels sprouts, mushrooms and brown butter. I always make extra because they freeze very nicely. Place them in freezer on sheet tray until just firm then transfer to a ziplock bag. They keep well for up to 2 months. Also made a gluten free version with the King Arthur GF all purpose. Don't love the blend as I'm not a huge fan of the bean flours but my GF guests loved them.

• Chantilly_grace

• Gloucester, MA

• 5/28/2014

Wow! Thanks to other reviewers I drained my ricotta for a few hours in the fridge over a strainer prior to working with it. I think that made a huge difference. I also added the grated zest of 1 meyer lemon and about 2 tbsp chopped fresh parsley for flavor. The dough was easy to work with (not at all sticky) and didn't require any extra flour. I pan fried rather than boiled and served with a simple sauce of clarified butter, olive oil, meyer lemon, and parsley. Beautiful and delicious.

• hlinch

• Irvine, CA

• 4/4/2014

This is easy, quick and good! Drained the ricotta for a few hours because I had time. Refrigerated gnocchi while I boiled cooking water. Served with a light chunky tomato sausage sauce..awesome!

• KayCeeRB

• Bryn Mawr, Pa

• 4/2/2014

Definitely easy to make and I followed the recipe, except I used skim ricotta (the result was fine). I found that this gnocchi was not as light as traditional potato gnocchi, but thats not a bad thing. I flash froze 2/3 of the gnocchi and then put them in a freezer bag. The one's I cooked came out great, nothing fell apart during the boiling. Next time I'm going to use a sage butter sauce.

• JoshuaGilman

• Boston, MA

• 4/28/2013

Sooo good. I put the gnocchi in the freezer for about half an hour following the other reviewers' advice, and then lightly browned them in the brown butter sauce (instead of just mixing). They held up well during the boiling, but broke up a bit when I tried to mix them--still delicious though!

• sitagaki

• 4/17/2013

These were soooo good. I admit, we were concerned that they'd be bland or disintegrate at any stage of cooking. But all was perfect. Details - for some reason, our grocery store only sells 15 ounce tubs of ricotta, but that wasn't a problem. We drained it as others suggested but used the listed quantities of everything else. It was incredibly wet. Piping it may work, but I just patted in into messy logs on flour-lined parchment and then chilled till it was firm enough to cut (we used a knife and it was no problem). We cooked half right away and froze the other half. We bruised the rosemary leaves before browning it with the butter and added a couple of garlic cloves. We only drained the gnocchi for a minute in the colander before tossing it with the butter and rosemary and garlic. Don't forget the salt, pepper and parmesan. Perfect.

• peteandcathy

• Gainesville, VA

• 3/3/2013

Damn those are good! I served them at a fellow student's birthday dinner and everyone was begging for more! The rosemary butter really adds something to them.

• kweaver

• London, UK

• 2/27/2013

I made this recipe last night (halved the recipe with no problem). As others suggested, I drained the ricotta and put the cut gnocchi in the freezer for a bit before boiling them. No problems with sticky dough. Served them with a tomato and cream sauce. Delightful. A good recipe.

• Anonymous

• Nashville, TN

• 2/10/2013

So... I forgot the eggs in the recipe. But it was still good. :) I was in a hurry and to cool them put them in the freezer (too long) and froze the dough bits (on accident), but it worked great. I don't know how this will work with egg in it. This dish (with heaviness of the butter) was a bit heavy and my husband and I could only eat a small portion, but it was good, all accidents included. Next time I'm considering replacing 1/4c flour with 1/4c wheat flour for an earth-er taste. Hopefully with egg this time.

• kbidstrup

• San Francisco

• 1/22/2013