Gotta Ricotta?

The reader could perceive of me as someone very nonchalant in declaring she makes ricotta gnocchi all the time or … as someone who is willing to come clear and confess that the only reason she went to the trouble of making them in the first place was because she had some ricotta left over and, this being just after Easter, wanted to avoid making a chocolate ricotta cake for waistline’s sake.  Let the reader decide …

I have made ricotta and spinach balls before and so to my mind, this was going to be more or less the same thing.  Even so, I doubted they could be tasty enough for me and so made sure I had a good tomato sauce (sugo) to cloak them in.

Here is the silky, smooth sugo I had made the day before from fresh tomatoes.

And here are the rest of the ingredients: ricotta (500g), 2 eggs, 60g of sieved flour, a twist of nutmeg and good grating of parmesan cheese.  Two tablespoons of this parmesan are required for the ricotta mix.  The ricotta must not be ‘watery’: let it stand on a strainer for one hour in case it is, this will get rid of excess liquid.

Put all the ingredients into a large mixing bowl.

Those small dark ‘bits’ you see on the left is the grated nutmeg … Add salt and pepper too.

Use a wooden spoon to mix all the ingredients together and to make the ricotta creamy. This is quite a thick mixture, thick enough for the spoon to stand upright in it.

Use two spoons to shape the ricotta mix into gnocchi … it’s the same procedure as for making quenelles (see my post of 31st march on spinach and salt cod quenelles).  While you are singing to yourself, laughing within, and pinching yourself for being the luckiest person in the world, put some water on the boil, and carry on shaping gnocchi until you use up all the ricotta mix.

When you have finished, you can heave a sigh of relief … Do not berate yourself for having been so foolish as to even think about wanting to make ricotta gnocchi … no, rather soothe your troubled spirit and think of this as an exercise in patience and self-control … zen sano in corpore sano.

When the water has come to the boil and you’ve added salt, you can now gently and deftly put the ricotta gnocchi into the boiling water.  At first they will sink.   Just like your heart did when you realised how many gnocchi you had to shape with two spoons ….

While they are cooking, prepare your serving bowl …

Here’s a nice one …. splash a bit of olive oil on the bottom of the bowl so that the ricotta gnocchi don’t clump together too much.

The gnocchi are showing signs of resuscitation … after about 3 to 4 minutes they rise to the surface.  Hallelujah …

The one and only slotted spoon for removing them ….

A drop of water is bound to cling to them but make sure you have drained them as much as you could ….

And there they are, the first batch, stunningly portrayed against a background of green oil and blue ceramic … slosh them around a bit in the bowl and then add the next batch of cooked ricotta gnocchi.

I chopped a mixture of herbs from my balcony … mint, marjoram, a bit of parsley, rosemary … whatever …

The first dollop of sugo … heated up sugo …

More ….

The showering of the herbs …

The sprinkling of the parmesan cheese …


A touch masochistic to prepare, but very nice in the end to eat.  Light and tasty.  Gives one the illusion one is on a diet.  Frightfully good for the self-complacent virtuous lot and not bad at all for the rest of us.


About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
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3 Responses to Gotta Ricotta?

  1. Libby Morris says:

    Amazing that they don’t fall apart in the water… they must taste divine!

  2. Alanna says:

    This is similar to my recipe (from Marcella Hazen) for “gnocchi verde” which adds sauteed onions and spinach to the mix before making the delightful little nuggets. In this case, I either drop them into a brodo or broil them in the oven, topped with parmesan.

  3. Pingback: Denuding a Misapprehension – Egg to the Rescue when it comes to Gnudi | Frascati Cooking That's Amore

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