How to Make Any Gnocchi Recipe Better—Hint: It's All About Ricotta (2024)

FAQs

Is gnocchi better with potato or ricotta? ›

Ricotta gnocchi may be a better option than potato gnocchi for those looking to gain muscle, since there is a higher protein content in the cheese-based dough.

Why is my gnocchi mushy? Make sure your water is boiling, added salt, and don't overload the pan. When the gnocchi hits the boiling water, you want them to cook quickly. Adding too many to the pan will cool the water down too much, and they could go mushy or fall apart.

Try not to knead it as kneading will develop the gluten and make your gnocchi chewy. Keep some flour in a cup for dusting the board and your hands as you work to stop the dough sticking. Cut your dough into 6 pieces and roll them each into fat ropes about as thick as your thumb.

Gnudi (Italian: [ˈɲuːdi]), also called malfatti, are gnocchi-like dumplings made with ricotta cheese and semolina instead of potato flour. The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi.

Do Not Fry the Gnocchi Frying gnocchi can make them too crispy, greasy, and overpower their natural flavor. Stick to boiling or baking for the best results!

Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, then simmer for about 1½–2 minutes until they start to float. Drain the gnocchi and leave them to steam-dry for 1–2 minutes.

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

Roasting them on a sheet tray also caramelized them somewhat, so there was a really great sweetness to them, not that sourness you get from boiling. Whatever else you decide to throw on that sheet tray—carrots, shallots, garlic, onion, mushrooms—will impart their flavors to the gnocchi as well.

Some gnocchi recipes recommend floury potatoes instead, such as Idaho potatoes or Russet potatoes, but I don't always agree. They're too mealy. Tipo 00 Flour is a soft, fine milled flour from Italy. It's a must-have for light and tender gnocchi and homemade pasta.

Comparatively speaking, ricotta gnocchi are quicker to prepare (just mix everything together- no potatoes to boil here!) and the texture is light and fluffy, in a unique “spongey” type way. As for the taste, potato gnocchi taste like…. potato, whereas ricotta gnocchi are more mild in flavor.

What is the difference between ricotta and Italian ricotta? ›

In the United States, American ricotta is almost always made of cow's milk whey, as opposed to Italian ricotta which is typically made from the whey of sheep, cow, goat, or Italian water buffalo milk.

A very popular way to serve gnocchi is with tomato, basil and mozzarella. This simple trio is at the base of the famous Gnocchi alla Sorrentina, in the Sorrento style, where the gnocchi are baked and the melted mozzarella binds the sauce and the gnocchi with cheese strings.

I find baking potatoes to be dry and floury. My favorite potatoes for gnocchi are Yukon gold or other yellow potatoes. They have a rich, buttery flavor and a creamy, fluffy texture. Flour: A judicious amount of unbleached all-purpose flour helps to turn the potatoes into dough.

Carrots, beets, broccoli, winter squash, and more can easily become a bowl of perfect pillowy bites.

These are the three ingredients you'll need to make gnocchi at home: Potatoes: Use starchy potatoes, such as russets. Flour: All-purpose flour absorbs moisture and helps create gluten. Egg: An egg lends moisture and acts as a binder, which means it helps hold the dumplings together.