Ricotta and Parmesan gnocchi in creamy garlic sauce recipe Share this recipe on Facebook
Gnocchi is an Italian small sized dumpling, usually made with potato and flour, boiled and served with a sauce and/or grated cheese. Unlike the traditional gnocchi recipe, this one uses Ricotta cheese, Parmesan cheese, egg and flour for one of the most delicious gnocchi dishes ever. The gnocchi is cooked in boiling water and then tossed in a simple Alfredo sauce.
Preparation time: 30 minutes, Cooking time: 3 minutes, Serves: 4
For the gnocchi
250g () Ricotta cheese
1 1/2 cups Parmesan cheese
1 egg, lightly beaten
Salt and black pepper to taste
1 cup all purpose flour
More flour for dusting the work surface
For the cream and garlic (Alfredo) sauce
2 Tbsp unsalted butter
1 garlic clove, minced
1 cup double cream
1/4 cup whole milk
Salt to taste
A dash of cayenne pepper
For serving the gnocchi
White truffle flavored olive oil (substitute with regular olive oil)
Shavings of Parmesan cheese
Make the gnocchi
In a large bowl add the ricotta and parmesan cheese and combine using a fork or spoon. Add the beaten egg, season with salt and pepper to taste and mix well. Add half of the flour and slowly mix it into the cheese mixture. Add the remaining flour and work it into the cheese dough, until all of the flour is absorbed.
Empty the cheese dough onto a well floured work surface, divide it into 4 equal pieces and set aside. Take a piece of the dough and roll it into a long, cylinder, about 3/4 inch in diameter. Use a knife to cut the dough into 1/2 - 3/4 inch long pieces. Those are the gnocchi. Put the gnocchi in a bowl with 3 to 4 tablespoons of flour and toss well to cover - once the gnocchi have been tossed in the flour they should not stick together. Repeat with the remaining dough.
Make the Alfredo sauce
In a saucepan over medium heat add the butter and melt. Add the garlic and cook slowly, stirring a few times, for 2 to 3 minutes. Stir in the cream and season with the cayenne pepper and salt. Bring to a boil, lower heat and cook for 5 to 6 minutes, until the sauce thickens. You can optionally add the milk to adjust the thickness of the sauce to your liking.
Cook the gnocchi
While the Alfredo sauce is cooking, cook the gnocchi. Bring a large pot of water to a boil, add salt as if you were cooking pasta, then carefully drop the gnocchi, a few at a time. Cook the gnocchi for 2 to 3 minutes, or until they rise up to the surface. Once they do, they are ready. Remove the cooked gnocchi with a slotted spoon, place in a dish and keep warm. Repeat with the remaining gnocchi.
When all the gnocchi have cooked, add them to the Alfredo sauce and carefully toss them using a spoon until they are heated through and covered with the sauce.
Divide the gnocchi in soup or pasta dishes, drizzle a bit of truffle flavored olive oil over them, garnish with Parmesan shavings and serve immediately.
Empty the ricotta cheese into a large bowl
Add the grated Parmesan cheese
Season with salt and black pepper to taste
Stir well until you have a smooth mixture
Add half of the flour and slowly mix to combine
Add the remaining flour and continue to mix into the cheese mixture
The finished gnocchi dough should look like this
Shape the dough into a ball
Roll the dough into a cylinder
Cut the dough in 2, 3 or 4 equal pieces
Roll each piece of the dough into a long cylinder of approximately 3/4 inch in diameter
Use a knife to cut 1/2 - 3/4 inch pieces of the dough. These are the gnocchi
Toss the gnocchi in a bowl with flour until fully coated. Transfer the gnocchi into another bowl and continue with the remaining pieces of dough
Cook the gnocchi in salted boiling water for 2 to 3 minutes, or until they rise to the top. Use a slotted spoon to take out the cooked gnocchi
Put boiled gnocchi in the butter garlic sauce and cook over low heat until they are coated with the sauce and heated through. Serve warm with truffle oil and Parmesan shavings.