If the name of this dish seems strange to you then let me explain and you will see that you have eaten something similar. 'Ricotta' is a type of Italian cheese that is now used in many cuisines. It is made from cow milk commonly. It has a creamy consistency and milky flavor. It's a bit sweet as well. It is used in various dishes like pasta and others.
'Gnocchi' is a kind of Italian pasta. Its difference from normal pasta is that it is made from potatoes. It is not thinly shaped. It can be used to make dumplings as well. So, ricotta gnocchi is basically pasta with cheese. You will find the dish very interesting because the ingredients are different from the traditional pasta.
Difference between gnocchi and ricotta gnocchi
The traditional gnocchi is small dumplings made of potato. Ricotta gnocchi is also dumplings but then are made of ricotta. The texture is lighter than that of the potato dumplings. It has a springy texture as well.
Ingredients
Gnocchi
- Ricotta – 250 gm
- Parmesan cheese – ¾ cup, grated
- Egg – 1
- Egg yolk – 1
- Salt – ¼ teaspoon
- Flour – 1 cup
- Black pepper – a pinch
Mushroom sauce
- Butter – 2 tablespoons
- Garlic cloves – 2, finely mince
- Onion – 1/2, finely chopped
- Dried thyme – ½ teaspoon
- White mushrooms – 250 gm, sliced
- Cooking oil – ½ teaspoon
- Black pepper – ¼ teaspoon
- Chicken stock/broth – ½ cup
- Heavy cream – 2/3 cup
For garnish
- Fresh parsley chopped
- Freshly grated parmesan
Cooking method
- In a bowl, put the gnocchi ingredients other than flour. Combine everything with a spatula.
- Now add flour and mix well. It will be a sticky dough that can hold its shape. Make sure it's not runny. You must remember that the stickier the dough is, the softer your gnocchi will be.
- In the work surface, sprinkle some flour and form a disc. Lightly knead the dough by sprinkling some more flour on top. Make it into a ball and put it in a 1-inch thick disc. Slice the disc into 8 wedges with a knife.
- Now roll each piece of wedge into a log. Your gnocchi is ready.
- For the creamy mushroom sauce, melt the butter in a pan. Then add garlic, onion and thyme. Saute for some time. Add mushrooms along with salt and pepper. Cook until the mushroom becomes soft.
- Add stock or broth and cream. Keep on stirring.
- Bring the mixture to a simmer till it thickens.
- Take a pot and boil water in it. Give 2 teaspoon
- Take a large pot and boil water. Add some salt. Pour the gnocchi and cook for a few minutes. When they start floating on the surface, you know it's done.
- Scoop the gnocchi from water and put it in the sauce. Heat the mixture till it thickens and coats the gnocchi.
Tips
- Use ricotta that is a bit lumpy, and not too smooth.
- Don't use self-raising flour as it will change the shape of the gnocchi.
How to store
You can store the uncooked gnocchi in the fridge for a few hours. For that, you need to spray some flour on the dish you want to store them so that they don't stick to the dish. If you want to store them for a longer time then you must put them in the freezer.
Health benefits
- Low carbohydrate, high protein
- Rich in potassium
- Helps to maintain electrolyte balance in the body
- Has magnesium which regulates blood pressure.
- Makes bones stronger.
- Good source of vitamins A, B6, and C.
Gnocchi tastes good with any sauce, but the creamy mushroom sauce gives it a more enhanced taste. Its rich an earthy flavor goes well with this light and fluffy ricotta gnocchi. Instead of the white mushrooms, you can use cremini or a mix of other mushrooms for the sauce. The use of heavy cream gives the sauce a luxurious base. The use of different herbs gives a special aroma.
