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Ricotta Cheese Gnocchi (Pronounced Neo-ki)

Updated on April 8, 2015

About Gnocchi

The original gnocchis were made with potatoes, flour and eggs. That recipe is still being made today. But in this world of trying new things and making them lighter, I got this recipe from my sister, Christine. The same sister that gave me the recipe for the ground beef soup featured in my hubs. She was born when I was 12 years old. I never thought I was going to have a younger sibling, but, there she was, and even though I wouldn't have said this 50 something years ago, I am so glad she is. She's a full time working gal and with 3 children, I'm amazed she can find time to cook at all, but she does and this is a recipe from her and I'm featuring it with her permission.

Getting back to the gnocchis, these are made with ricotta cheese instead of potatoes. Some day I may even feature those too. The ricotta cheese gnocchis are a lighter then the potato ones and you can top them with your favorite sauce. The Italians top them with spaghetti and meatball sauce, of course, but I have seen them in a butter sauce and even a pesto sauce. The choice is yours. Hope you like them; they aren't hard to make and don't take too much time. Mangiare Buono!

Freezing Gnocchi

I always make the gnocchi ahead of time and freeze them.

To freeze them, after you cut them into little dumplings, place them on a cookie sheet lined with parchment paper so they won't stick .

Place them in the freezer and after they are frozen you can put them in a freezer bag and ready for the freezer.

If you don't freeze them in the sheet first, they will all stick together in a big ball.

Photos of Gnocchi read to freeze

Ready to eat
Ready to eat | Source
First layer
First layer | Source
Popping up when cooked
Popping up when cooked | Source
Flour formed in a well with liquid in the middle
Flour formed in a well with liquid in the middle | Source
Mixing by hand.
Mixing by hand. | Source
Dough made into a rope
Dough made into a rope | Source
 Rope cut into dumplings
Rope cut into dumplings | Source
Gnocchi on the tray ready to be put into the freezer
Gnocchi on the tray ready to be put into the freezer | Source
Frozen gnocchi placed in freezer bag
Frozen gnocchi placed in freezer bag | Source

Please Vote

5 stars from 1 rating of Ricotta Cheese Gnocchi
Prep time: 40 min
Cook time: 6 min
Ready in: 46 min
Yields: Yields about 20 dozen, feeds at least 10 people

Ingredients

  • 4 cups flour
  • 4 eggs, scrambled
  • 2 lb.s whole milk ricotta cheese
  • 1 tablespoon salt
  • 1/2 tablespoon pepper

Directions

  1. Make a well with the flour on your surface. Combine the scrambled eggs and the ricotta cheese, salt and pepper.
  2. Pour the liquid in the middle of the flour and start gathering the flour a little at a time going around the liquid. Be careful because the liquid might least through the flour, so be ready to catch it.
  3. Making sure your surface is floured, cut the dough in 4ths and set them aside working with one ball of dough at a time.
  4. Using both hands roll out the dough into a long rope about half an inch wide and cut into little pieces, like in the picture.
  5. Freeze according to the instructions.
  6. When you are ready to cook them, just like pasta, bring the pot of salted water to a boil and put the gnocchis in the pot half at a time. Don't stir them yet, they will fall to the bottom. When they are done they will rise to the top of the water, which only take a few minutes.
  7. Scoop them out of the water with a strainer and place them in the bowl you are serving them in and put a little sauce on the cooked ones and repeat until all the gnocchis are cooked and in the pot. Serve them hot.

Comments

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    • Rachel L Alba profile image
      Author

      Rachel L Alba 4 months ago from Every Day Cooking and Baking

      Thank you Chris. My sister gave me another recipe in my hubs too. It's the hamburg soup. Thanks for the nice comment.

      Blessings to you

    • profile image

      Chris 4 months ago

      My kids ask for these all the time. It's our favorite recipe. they are nice and light too. Love your recipes sister.

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi peachpurple, I never thought of gnocchi for a snack, but why not? Thanks for visiting.

      Blessings to you.

    • peachpurple profile image

      peachy 2 years ago from Home Sweet Home

      i am going to make some and keep aside for snack time. thanks

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Thanks for visiting, Sandy. I appreciate you comments and visiting.

      Blessings to you.

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi Shadrack, thanks for the kind comment and for visiting,

      Blessings to you.

    • ReviewsfromSandy profile image

      Sandy Mertens 2 years ago from Wisconsin

      I have never made these but they look really good.

    • Shadrack2 profile image

      Shadrack2 2 years ago

      Mmm, would love to taste this. It seems delicious.

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Thank you Molly for stopping by and for your comments. You could cook them right after you make them but if you want to make them ahead of time, it's best to freeze them using the method I show in the pictures. You can use what ever sauce you love.

      Blessings to you.

    • Molly Layton profile image

      Molly Layton 2 years ago from Alberta

      I've had gnocchi before, but I haven't cooked it before. I didn't even know it was spelled with a "g"! This food looks great. I think I'll try it for a potluck I have coming up.

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Thanks Cornelia, I'm so glad to hear you like gnocchi. Not every one does. You can use what ever sauce you like on them, some people even just melt butter and sprinkle grating cheese or even a pesto sauce. Enjoy and thanks for visiting my hub.

      Blessings to you.

    • CorneliaMladenova profile image

      Korneliya Yonkova 2 years ago from Cork, Ireland

      Awesome hub, Rachel, voted up. I had no idea how to prepare gnocchi so far. Cooked them only two times using greek style cheese, but your recipe looks great and I'll try it :)

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      You're so welcome. Home made pasta cooks so much faster then bought pasta too.

      Blessings to you.

    • AudreyHowitt profile image

      Audrey Howitt 2 years ago from California

      These sound wonderful! I love homemade pasta! Thank you!

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi Phyllis, thank you for visiting and for the reply. It's encouraging. Hope you like them. Don't worry if they don't come out right the first time you make them, it some people several times. You can try making half the batch the first time.

      Blessings to you.

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi Pat, thanks for visiting and commenting. It's actually the sauce that makes the gnocchi taste good just like pasta itself. If you didn't like the sauce, you wouldn't have liked the gnocchi. Every region of Italy puts different sauce on it, but we like it with regular tomato and meatball sauce. You can use your own sauce that you like. Thanks again and for the vote.

      Blessings to you.

    • Phyllis Doyle profile image

      Phyllis Doyle Burns 2 years ago from High desert of Nevada.

      I love gnocchi and these sound wonderful. I have never made any, but will try this recipe. Thanks, Rachel.

    • pstraubie48 profile image

      Patricia Scott 2 years ago from sunny Florida

      They sound very tempting. I recently had them in a favorite Italian restaurant (run by someone who had actually lived in Italy) and was not happy. I did not eat but a bite or two. The sauce was not to my liking. And I told the server that I just did not care for it. I did not ask for my money back as it may have just been my tastebuds. The sauce was odd...I think I would have liked it with a red sauce.

      Thanks for this recipe.

      Pinning Voting up and sharing

      Sending you many Angels this morning Rachel. ps

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Thank you so much for your comments and visits to my hubs, Alicia. Helping people learn new idea about cooking is what I am trying to do.

      Blessings to you.

    • AliciaC profile image

      Linda Crampton 2 years ago from British Columbia, Canada

      This is another useful and interesting recipe. I'm learning lots of new things by reading your hubs!

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi Julia, most people wouldn't know how, that's why I tried to pronounce it for you. Thanks for visiting.

      Blessings to you.

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Thank you poetryman, I can always count on you for a visit. Well, at least there isn't anywhere as much starch in these as there is in the potato ones.

      Blessings to you.

    • Julia Eppehimer profile image

      Julia Eppehimer 2 years ago

      I've never known how to pronounce that...Now I do! Haha, thanks for enlightening me!

    • poetryman6969 profile image

      poetryman6969 2 years ago

      I have to cut back on the starches but these look too good not have once in a while.

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Thanks Jackie, I'm glad you think so. Thank for visiting.

      Blessings to you.

    • Jackie Lynnley profile image

      Jackie Lynnley 2 years ago from The Beautiful South

      Wow this sound so very interesting; I bet delicious too. I will sure try it! Thanks for sharing!