Ingredients
Method
- Make Dough: In the bowl of a stand mixer (or in a large mixing bowl using a wooden spoon), combine 15 oz ricotta, eggs, 1/2 cup parmesan, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp nutmeg. Stir until well combined. Add 1 1/2 cups of flour, 1/2 cup at a time, stirring just until incorporated between each addition. Add the last 1/2 cup sparingly (depending on the moisture content of your ricotta, you may need more or less). The dough should be soft and sticky but not wet.
- Chill Dough: Dust a dinner plate with flour and turn the dough out onto the plate. Dust the top of the dough with flour to make it easier to handle, then shape it into a disk, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 4 hours (or up to 24 hours – see make-ahead tips below).
- Cook the bacon -optional – if sautéing finished gnocchi: in a large skillet, add chopped bacon and sauté until crisp and browned. Use a slotted spoon to remove the bacon to a plate. Stir in and melt the butter, and turn off the heat while you form and cook your gnocchi.
- Boil Water: When ready to form and cook, bring a large pot of water to a boil and add salt (it should taste like ocean water).
- Shape Gnocchi – Line a rimmed baking sheet with parchment paper and dust with flour, and set aside. Turn the dough out onto a floured surface and divide into 4 pieces. Work with 1 piece of dough at a time and keep the rest covered with plastic wrap. Dust the dough with flour and roll it into a log, about 3/4” thick. Use a knife or bench scraper to cut into 3/4” wide pieces. Transfer gnocchi to the prepared baking sheet. Repeat with the remaining dough.
- Cook gnocchi in 3 batches in the salted water over medium heat. Once they float to the top (1-2 minutes), let them cook another 2 minutes, then remove with a slotted spoon and repeat with the next batch. Serve warm with butter or your favorite warm sauce. To finish on a skillet, proceed with the next step.
- To Sauté Gnocchi (optional): Transfer the drained gnocchi to an oiled rimmed baking sheet as you cook the batches. Heat the butter and bacon grease until hot, and the butter is foaming. Add the cooked gnocchi to the hot skillet and sauté over medium heat for 2 minutes per side or until golden brown. Using a 12-inch skillet, I was able to fit everything together, but you could divide it into two skillets if needed. Serve garnished with the crispy bacon. I love dipping the sautéed gnocchi in sour cream – so yummy!
Notes
Make-Ahead Tips for Ricotta Gnocchi:
- Make the dough ahead: You can refrigerate the dough for up to 24 hours.
- Freeze the formed Gnocchi: Shape the gnocchi first, lay them out in a single layer on a parchment-lined tray, freeze them until solid (about 2 hours), and then transfer to a freezer bag and freeze up to 2 months.
- To Cook Frozen Gnocchi: You can cook them from frozen, do not thaw. Cook them in batches so you don’t cool the water too much and drop them straight into boiling water. They take a bit longer to float, an extra 1-2 minutes compared to fresh. Once they rise to the surface, cook for another 2 minutes.
- Refrigerate: Cool gnocchi, cover and refrigerate for up to 4 days
- To Reheat – Sautee on a buttered skillet until heated through and golden.