Ricotta Gnocchi

5 from 1 vote

Soft pillows of rich ricotta cheese are nestled into a bright and sweet tomato sauce and finished with fresh herbs for this quick and easy take on the Italian classic. This recipe is adapted from one by J. Kenji López-Alt.

Course Side Dish

Cuisine Italian

Keyword dinner, gnocchi, italian, lunch, pasta, side, vegetarian

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 334kcal

Author Jenny Ross

Ingredients

12 ounces ricotta cheese best quality you can find, about 1 1/2 cups
1 ounce Parmesan cheese finely grated, about 1/2 cup, plus more for serving
3/4 cup almond flour 3 oz
1/4 cup lupin flour 1 oz, or more almond flour
1/4 teaspoon xanthan gum
1 teaspoon glucomann powder
1 whole egg
1 egg yolk
pinch of nutmeg
salt and pepper
1 1/2 cups Rao’s Marinara sauce
fresh herbs for garnish, optional

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Instructions

Spread the ricotta onto a short stack of paper towels. Top with several more paper towels and then press down to release as much liquid as possible from the cheese. It should soak into the towels and peel off easily. If it is sticking, it likely still has too much liquid in it - add a few more paper towels and press more.
Weigh the drained cheese and set 8 ounces into a large bowl, reserving any extra cheese for another use. Add almond flour, lupin flour, xanthan gum, glucomann, egg, and egg yolk to the bowl. Season with salt, pepper, and a bit of nutmeg. Stir until completely evenly combined. The dough should form a ball that can be rolled without sticking.
Divide dough into quarters and roll into a ball. Roll each ball into a log that is about 10 inches long and 3/4 inches wide. Cut each log into 8-10 individual gnocchi. You can freeze these on a parchment lined baking sheet and once frozen, transfer to freezer-safe storage (just add 5 minutes to the cooking time) or cook them immediately.
To cook, heat the marinara sauce until barely simmering (I like to simmer this while preparing the gnocchi so it is ready to go as soon as they are cut). Add the gnocchi and cook below a simmer for about 15 minutes, gently turning half way through, or until heated through completely, spooning a bit of sauce over tops of all of them to coat. Do not stir with the sauce as they are a bit fragile. Garnish with more parmesan and some fresh herbs to serve.

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