What could be better than homemade gnocchi? Tiny little pillows of fluffy goodness just begging for homemade pesto sauce, Spring Asparagus, Morel Mushrooms and Ramp Cream Sauce, or just a simple bathing of butter and freshly grated Parmesan cheese. If you’ve got the time, try your hand at making Cube Cafe’s Homemade Ricotta Cheese Recipe with Buttermilk, it is by far the best recipe for homemade ricotta that we’ve tried. Chef Erin’s easy 10-step How To will have you making your own homemade ricotta gnocchi like a chef in no time!
how to make homemade ricotta cheese gnocchi recipe
Prep Time 20 minutes
Cook Time 2-3 minutes
Total Time 30 minutes
Serves 4-6
Ingredients
- 1/2 lb. homemade ricotta or bet quality store bought
- 1 oz. fresh grated parmesan cheese
- 1 1/2 oz. plain yogurt (whole milk)
- 5 1/2 oz. sifted all-purpose flour
- good pinch of fine sea salt
- pinch of freshly grated nutmeg
Directions
- Stir together ricotta, parmesan, yogurt, nutmeg, and salt.
- Add flour, stirring to form a soft dough.
- Kneed the dough with the heel of your hand for 3 minutes.
- On a well-floured surface with lightly floured hands, cut the dough into 4 even pieces using a floured knife or bench scraper.
- Use one of the dough segments, and roll with your hands into a dough rope.
- Cut crosswise into 1-inch pieces with a floured knife or bench scraper.
- Put in 1 layer on a lightly floured parchment-lined baking sheet.
- Cook gnocchi in a pasta pot of boiling salted water (salty like the sea!), adding a few at a time to pot and stirring occasionally, until cooked through, 2 to 3 minutes per batch.
- Lift out with a slotted spoon and drain, using a colander.
- The gnocchi may now be sauced however you like! Or, simply toss them in butter with fresh sage and grated parmesan.
Happy cooking,
Erin
