afoona
Homemade Ricotta Gnocchi
Pasta & Rice

Homemade Ricotta Gnocchi – Gluten-free version

Soft, puffy ricotta gnocchi, rolled by hand and served with brown butter and basil leaves Gluten-free version: Gluten-free flour blend.

⏱ 45 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona🧩 2 parts
🧀 Dairy🥬 Vegetarian
Versions:Original🌾 Gluten-free

👨‍🍳 Method

For the Gnocchi

  1. 1
    Drain the ricotta well.
    Fine sieve
  2. 2
    In a bowl, mix the ricotta, flour, eggs, Parmesan, salt, black pepper and nutmeg into a soft dough.
    Bowl
    💡Wet ricotta needs more flour, and more flour makes heavy gnocchi: drain it well first, and add flour only until the dough holds its shape.
  3. 3
    Lightly flour the work surface, roll the dough into ropes 2 cm thick and cut into pillows of about 2 cm.
    Knife
  4. 4
    Cook the gnocchi in boiling salted water in batches about 2–3 minutes, until they float, and remove with a slotted spoon.
    ⚙ Cooking in salted waterStovePotSlotted spoon
    💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.

To assemble

  1. 5
    Heat the butter in a wide pan.
    ⚙ Pan-fryingStoveFrying pan
  2. 6
    Add the cooked gnocchi and stir for 1–2 minutes, with a little of the cooking water if needed.
    💡Gnocchi are delicate: toss them in the sauce gently and only for a minute or two, or they fall apart.
  3. 7
    Serve with the Parmesan and basil.
582calories
27 gprotein
34 gcarbs
38 gfat
● protein 18%● carbs 23%● fat 58%

Per serving (229 g), of 4 servings

For the Gnocchi · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (7) · 🍳 2 cooking vessels

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Fine sieve · Also works: Cheesecloth (Cheesecloth over a sieve) · 💡 Workaround, changes the dish: Colander (Lets more through)
  • Slotted spoon · Also works: Spider strainer (None) · Tongs (For large pieces)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Ricotta Gnocchi → Pan-Fried Gnocchi

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