These gnocchi are the final result after several trial runs, so I think I have now perfected them! They are very light, and quite tasty on their own too. In fact they could be served with just garlic oil and lots of grated parmesan. This time we had them with tomato and mushroom sauce, but they taste wonderful with basil pesto too!
Herby Ricotta Gnocchi
- 375g ricotta
- 65g parmesan
- 1 egg
- 1 cup flour and extra for work surface
- 1/4 cup chopped fresh herbs (basil, parsley, sage, rosemary, etc)
- salt and freshly ground black pepper
Mash everything together. Depending on how wet your ricotta is, you may need a little extra flour, but try not to add too much as it will be a wet dough. Use plenty of flour on your work surface and divide the dough in half. Form into two long “sausage” rolls, about 2-3cm in diameter, and then cut them into bite-sized pieces. I ended up with 63. (That number again!) I didn’t worry about doing the fork trick – way too time-consuming! I make these ahead, and put them on a sheet of greaseproof paper on a tray, so they are not touching each other. They then go in the fridge or even freezer. (When frozen they can then be packed in a freezer bag for future use.)
Cook in boiling water until they rise to the top of the pot, and then give them another minute or even two before removing with a slotted spoon. Serve immediately with your favourite sauce.
You’ve inspired me to try these, Cathy. One of my sons loves gnocchi. Wouldn’t he be impressed if I whipped up your tasty recipe! 😉
You know, I was thinking of serving these with your raw tomato sauce one day… I’m addicted to it! 😀
Hope your son likes them!
I was thinking the same thing! With all my tomatoes ripening, I’m making that sauce all the time. The other night I asked my kids what they wanted for dinner, and one of them said, “Nothing that rhymes with ‘maghetti’.”
He’d probably like something that rhymes with ‘rocky,’ for a change.
Put some parmesan over it with your sauce and it’s a completely new dish! 😀
I do appreciate your suggestion, Cathy, but I must tell you that we know all about the parmesan in this house. I even pull it out when I make chicken soup. 😉
LOL!
Really–you should try it!
Oh heaven… It’s off to the market to buy a ton-load of ricotta, then!
😀 I can’t get it locally, so when I make a special trip to a larger supermarket I end up buying loads of the stuff! … Any idea if you can freeze it?
The answer is no! Apparently the texture would be lost completely. But once it’s cooked, then you can (as you know with your gnocchi).
Oops, sorry – freeze it once it’s prepared with something to stabilise it!
Thanks Verity! They taste exactly the same after being frozen before cooking. So I’ll just have to make a huge batch to freeze! 😀
These “Herby Ricotta Gnocchi” with tomato sauce look very delicious. I´ll try them soon and your
basil pesto too. More and more I appreciate vegetarian food.
Hope you enjoy them Elisabeth. I love the fact that they can be frozen and you can cook just as many as you want direct from the freezer! 😀
This looks wonderful and easy! Kind’ve like a herb and cheese dumpling?
Exactly! And it is surprisingly easy… I love easy recipes!
looks delicious. if you were writing a novel, ‘Herby Ricotta Gnocchi,’ sounds like a great character name.
David in Maine USA
Oh yeah! Now you’re giving me ideas! LOL!
I will be trying this! David likes the looks of it. It seems like I made some years ago, and that the dough was very sticky. Was yours?
Yes, fairly. But if it comes together and your surface/hands(!) are well-floured, you don’t need to add extra flour. Too much flour makes them heavy and “doughy”. These are so light once cooked! Hope they turn out well for you. They’ve become a standard dish here!
(I think the chilling stage also helps)
These are one of my favorite pastas…I will be using this recipe and can’t wait…
Glad they tempt you Donna! Enjoy your gnocchi!
I’m putting this on the menu for this week! I haven’t made gnocchi in so long, and I’m looking forward to trying this recipe.
Hope you enjoy them. We’ll be having them again soon, with pesto. (My basil is growing like mad!)
Hi Cathy, I know what wi’ll have for dinner today… can’t wait. I am a herby lover 😉
Thank you.
Enjoy! (I think it’s the herbs that make this better than simple gnocchi!)
YUM
Also Cathy thanks for the ADD and Follow!
😀
🙂
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