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From the food editor: Making ricotta gnocchi is the easiest path to homemade pasta

Ricotta Gnocchi. Photos by Michelle Stark, Times Food Editor.

Ricotta Gnocchi. Photos by Michelle Stark, Times Food Editor.

Usually, there comes a point at which something goes terribly wrong.

Okay, maybe not terribly, but bad enough that I begin to question everything and briefly wonder why I'm not a person who eats more frozen pizzas.

That's just how it goes when you're experimenting with new recipes. Or at least it is when I, a chronic recipe skimmer, experiment with new recipes. I am slowly learning my lesson, trying with each new ingredient and instruction list to read carefully, lest I miss a crucial step like, "Let this mixture you just combined sit for 48 hours, thereby ensuring it will definitely not be suitable for tonight's dinner."

When I set out to make gnocchi, a soft doughy dumpling whose name comes from the Italian word for knuckles, I made sure to do my research. The first step was nixing the potato that's traditionally worked into the dough. I had tried that before, and the result was just okay. It's tricky to get the texture right. When I heard horror stories from other home cooks, my belief in the potato-free gnocchi deepened.

I opted for ricotta gnocchi instead, something you've probably seen on local menus and which tends to resemble fluffy, airy pillows of heaven. I was happy to discover that the dish is also quite easy to make at home.

When I say easy, I mean it. There are no elaborate contraptions involved, no wonky cooking methods, no special ingredients. You could even turn this gnocchi-making into an interactive event, roping in other family members, even kids. It's all the fun of homemade pasta without much of the work.

I started with a recipe by J. Kenji López-Alt of López-Alt wrote the book The Food Lab, the full title of which includes the phrase "Better Home Cooking Through Science." His recipes are indeed very scientific, using measurements and precise methods to create dishes. That makes them sound difficult. They're not. This recipe for gnocchi calls for a total of four ingredients, six if you count salt and pepper. And the only cookware you need are a bowl, a wooden spoon and a large pot.

The first thing I noticed about his gnocchi was that it called for "best quality ricotta cheese." He explains on "Mass market ricotta cheese not only has a terrible taste and texture, it's also loaded with stabilizers that make it a poor match for this recipe. For good results here, you must seek out a better quality ricotta, such as Calabro."

Now, I looked for this Calabro cheese. I could not find it at Publix, Walmart or Trader Joe's. What I did find, at Trader Joe's, was a whole milk, preservative-free ricotta. I bought it, thinking that this dinner was supposed to be easy and it was all I had time to get before I needed to get home and cook.

As I sit here scarfing down gnocchi leftovers at work, I can tell you it worked out just fine. Maybe the whole milk was key or the lack of preservatives. Or maybe I am missing out on an even superior version of this cheesy gnocchi. But really, I think the thing that matters most with regards to the ricotta in this recipe is closely following López-Alt's instructions to remove as much liquid from the cheese as you can. This allows for the chemistry to best work among the ricotta, flour and egg that make up the dough.

The other part of López-Alt's recipe I failed to follow exactly? Everything is measured in ounces. I'd recommend doing this if you have a kitchen scale, but I used my standard measuring cups based on his suggested amounts and all went smoothly.

After mixing the dough, you roll it into logs, then cut those logs into the signature gnocchi shape. Use anything that cuts to do this, from a butter knife to a baker's blade, but try to get the pieces as close in size as possible, so they cook evenly. I thought I would have to be much more delicate with the dough, which is soft and pliable but not flaky, but it's not as precious as you think. That especially applies to the cooking — the little "knuckles" held up like champs in the boiling water. I've made homemade pasta that has not been up the hot water challenge.

I swapped López-Alt's simple marinara sauce for a creamy Parmesan sauce with parsley, but just about any sauce will work fine. Gnocchi is deservedly the star here.


Ricotta Gnocchi With Cream Sauce

Ricotta Gnocchi With Cream Sauce


  • 12 ounces best quality ricotta cheese (about 1 1/2 cups)
  • 1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
  • 4 to 6 ounces all-purpose flour (about 1 cup)
  • 1 whole egg plus 1 egg yolk
  • Kosher salt and freshly ground black pepper
  • Semolina flour, for dusting (you can use regular flour)
  • 1/4 cup pine nuts
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1 tablespoon parsley, plus more for serving


  1. Line a large plate with three layers of paper towels. Transfer ricotta to paper towels and spread with a rubber spatula. Place another triple layer of paper towels on top and press down firmly with the palms of your hands to blot excess moisture. Peel off upper paper towels.
  2. Place a large bowl on a scale and zero the scale. Scrape ricotta into bowl to weigh. Remove excess ricotta to leave exactly 8 ounces. Reserve excess ricotta for another use. (Alternatively, measure 1 cup ricotta and add to bowl.) Add Parmesan, 3 1/2 ounces flour, whole egg, and egg yolk to bowl. Season with salt and pepper. Combine mixture with a rubber spatula. It should be sticky but not loose. Add flour a tablespoon at a time if it is still very moist after kneading with the spatula for 1 minute. (I ended up adding 1 cup total flour.)
  3. Transfer dough to a lightly floured work surface and dust the top with flour. Flatten into a 4- to 6-inch disk and cut into quarters. Working one piece at a time, roll dough into a log about 6 inches long, dusting with flour as necessary. Split log in half and roll each half into a log about 12 inches long and 3/4-inch wide. You should end up with 8 logs. Using bench scraper or knife, cut each log into 8 gnocchi. Transfer to a parchment-lined baking sheet dusted in semolina flour. Shake to lightly coat gnocchi and prevent sticking.
  4. To cook, bring a large pot of salted water to a boil. Heat a large skillet over medium heat. Add gnocchi to pot, stir gently, and cook until gnocchi float for 30 seconds, about 3 minutes total. Meanwhile, add pine nuts to dry skillet and cook until lightly browned and toasted, about 3 minutes. Set aside and return skillet to burner.
  5. Drain gnocchi, reserving 1/2 cup of pasta cooking water.
  6. To the skillet, add butter and heavy cream, and cook until thickened, about 5 minutes. Turn the heat up to medium-high if it's taking longer, just be sure to keep an eye on it so it doesn't overcook. Season with salt and pepper. You'll know it's done when sauce sticks to a spoon. Add parsley, and turn off heat.
  7. Add gnocchi to skillet and toss to coat, adding pasta water to thin out only if needed. Season to taste with salt and pepper.
  8. Serve, and top each serving with a sprinkling of pine nuts, pinch of parsley and freshly grated Parmesan cheese. Serves 3 to 4.
Source: Ricotta Gnocchi adapted from J. Kenji López-Alt; sauce, Michelle Stark, Tampa Bay Times

From the food editor: Making ricotta gnocchi is the easiest path to homemade pasta 02/20/17 [Last modified: Friday, February 17, 2017 2:14pm]
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