youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Gnocchetti With Ricotta

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

Found the recipe in a food magazine last month. Since I have had some failures in making traditional potato gnocchi, I tried these and they turned out really well the first time, the second time even better. Tonight I'm serving them to my mother-in-law!

Found the recipe in a food magazine last month. Since I have had some failures in making traditional potato gnocchi, I tried these and they turned out really well the first time, the second time even better. Tonight I'm serving them to my mother-in-law!

Ingredients

Serves: 4

Metric Cups
  • 300 grams sheep milk
  • ricotta cheese
  • 150 grams flour
  • 2 medium egg yolks
  • 20 grams parmigiana cheese (grated)
  • thyme
  • fresh sage
  • butter
  • 1 pinch of salt
  • 1 pinch of pepper
  • 10⅗ ounces sheep milk
  • ricotta cheese
  • 5⅓ ounces flour
  • 2 medium egg yolks
  • ¾ ounce parmigiana cheese (grated)
  • thyme
  • fresh sage
  • butter
  • 1 pinch of salt
  • 1 pinch of pepper

Method

Gnocchetti With Ricotta is a community recipe submitted by NYinRome and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Pass ricotta in a sieve, add 100gr flour pinch of salt, egg yolks and parmigiana cheese; mix well all ingredients.
  • Form long strands of dough. Cut in diamond shape pieces, keep on wood board pat down to flatten a bit and flour lightly.
  • Prepare a large saucepan with melted butter. Bring an abundant amount of water to boil, through in gnocchetti and cook until they come up to surface.
  • Drain with slotted spoon and add to saucepan with melted butter; when all covered well with butter add thyme or sage, parmigiana cheese and a dash of black pepper to taste if pleases.
  • Pass ricotta in a sieve, add 100gr flour pinch of salt, egg yolks and parmigiana cheese; mix well all ingredients.
  • Form long strands of dough. Cut in diamond shape pieces, keep on wood board pat down to flatten a bit and flour lightly.
  • Prepare a large saucepan with melted butter. Bring an abundant amount of water to boil, through in gnocchetti and cook until they come up to surface.
  • Drain with slotted spoon and add to saucepan with melted butter; when all covered well with butter add thyme or sage, parmigiana cheese and a dash of black pepper to taste if pleases.
  • Additional Information

    The saucepan should be ready to receive the gnocchetti as soon as they surface, at this time there is a lot of wrist movement going on, it should all be done in no more that 10-15 minutes. The original recipe called for an extremely difficult to find ricotta cheese, I just replaced.

    The saucepan should be ready to receive the gnocchetti as soon as they surface, at this time there is a lot of wrist movement going on, it should all be done in no more that 10-15 minutes. The original recipe called for an extremely difficult to find ricotta cheese, I just replaced.

    Tell us what you think