ricotta, green onion & green garlic gnocchi

April 21st, 2009

I love gnocchi. They’re like little nuggets of goodness. A few months ago I made my first attempt at making them and let me tell you, it was a disaster. After buying special equipment (a potato ricer) and spending a few hours of my life that I will never get back, my homemade gnocchi promptly fell apart once it hit boiling water. Heartbreak. I’ve since recovered from that incident and actually tried my hand at gnocchi one more time. I found this recipe in a lovely cookbook called Simply Organic and when the author mentioned her kids can make this I felt confident that I could too.

One of the reasons this recipe caught my eye is that the base ingredient is ricotta cheese. I mean, when does that ever lead to something bad? It’s really quite a simple recipe that takes very little effort. I had picked up some green garlic, something I’d never used before, at the store, so I used that in combination with the green onions that the recipe called for. I just mixed together the ricotta cheese with some salt, pepper, green onions, green garlic, parmesan cheese and an egg in a bowl. Next you just add some flour, a little at a time until the dough holds together.

After testing the dough by dropping a little ball of it boiling water, I started rolling it out. I can’t emphasize how much easier this was than the last time I tried. The dough is so easy to work with. I just rolled it into a long rope like I used to do with my play-doh, cut it into 1 inch piece and gave each one a nice little indent with a fork. That’s it. So simple.

I placed most of the gnocchi on a tray, let them freeze and then tossed them in a bag, that way they’re not all stuck to one another. But let’s get to the good stuff. I dropped the remaining ones in a pot of boiling water and just a minute or two later they rose to the top, ready to be eaten. I laid the gnocchi on a bed of very simple tomato sauce and got ready to give it a go. Oh man! They’re like little clouds on your tongue. Light from the ricotta, but super flavorful and fresh tasting because of the green garlic and onion. I really couldn’t believe that I actually made these. They taste like fancy restaurant gnocchi. Now I’m just dreaming of when I’m going to make the ones I froze.

ricotta, green onion and green garlic gnocchi
adapted from simply organic

15 oz ricotta cheese
1 large egg, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
3 green onions, minced
3 green garlics, mince
1/2 cup parmesan cheese
1 1/2 to 2 cups unbleached all-purpose flour
3 cups marinara sauce

Put the ricotta in a sieve and place over a bowl for 15-30 minutes to drain. Discard liquid.
Bring a large pot of salted water to a boil.
In a medium bowl, combine the drained ricotta, egg, salt, pepper, green onions, green garlic and parmesan.
Gradually add the flour, 1/4 cup at a time, using your hands and blending just until dough holds together. (I used 1 1/2 cups). Remove 1 teaspoon of dough and roll into a ball on a floured surface. Drop into boiling water. If the piece falls apart, add ore flour to the dough, 2 tablespoons at a time, until it will form a ball. Repeat the cook test until it doesn’t fall apart and floats to the surface.
Divide the dough into 4 equal parts. On a floured surfave, using your hands, roll each section into a rope about 1 inch in diameter.
Cut the rope into 1 inch long peice and slightly indent with a fork.
If you’re not using the gnocchi right away, cover them with flour and store them in the refrigerator or freezer. If you’re cooking them, drop the gnocchi into the boiling water. Stir gently to prevent sticking. When the gnocchi float to the top, they are cooked. Remove with a slotted spoon to a serving bowl.
Meanwhile, heat the marinara sauce. Spoon the sauce on a plate and place the gnocchi over top.

Gnocchi will keep n the refrigerator for 1-2 days and for months in the freezer in an airtight container.

Comments: 9 Total

  1. Dana

    April 21, 2009 at 1:22 pm

    Oooh. I have that cookbook and I will definitely try these. I made potato gnocchi exactly once and decided I would never do it again. They were so much effort and, while mine did hold together in boiling water, they weren’t much good. I can buy much better! But I will try these for sure. Nice and springy!

  2. Elyse

    April 21, 2009 at 11:15 pm

    These gnocchi look delicious! What fabulous flavors you have going on. Your second attempt was the charm, it seems. Maybe I can make gnocchi, too. I’m definitely going to try. After seeing your pictures, I’m totally craving them.

  3. Ashley

    April 22, 2009 at 12:57 am

    Oh wow I’m going to have to make these. I have some ricotta in the fridge that I’ve been thinking of what I should do with it and this is the most perfect idea. I made lemon ricotta gnocchi once and it was delicious so I can’t wait to try this one. If you haven’t tried it yet, you should try pan frying gnocchi (no boiling). Sooo delicious.

  4. Kelly

    April 22, 2009 at 5:09 am

    you should totally do it! they are so delicious!
    pan frying sounds awesome! i think i might try that with the ones i have in the freezer. thanks for the great tip!

  5. Honeybee

    April 23, 2009 at 3:17 am

    Mmmh, it want to make these, they look delicious!

    I made potato gnocchi with different results, sometimes good, sometimes rather mediocre. It only works with the starchiest of potatoes I sometimes can’t even get in the middle of winter. The ricotta gnocchi sound much easier and just as yum!

  6. carolyn

    April 23, 2009 at 7:00 am

    these really sound fantastic.. so easy, too! how do you find time to do so much cooking?! i wish i could squeeze more of your recipes into my week.

  7. Julie

    April 27, 2009 at 8:37 pm

    i really thought my husband and i were the only people who describe things as little nuggets of goodness. :) that had me cracking up. and the gnocchi looks rediculously good!

  8. Lori

    July 24, 2009 at 8:17 am

    I made these this week. They were very simple and absolutely delicious! Pillowy soft with just enough “chew” to them, and nicely flavored. I can’t wait to make them again, and experiment with different herbs for flavor. BTW, the recipe doesn’t specify, but I would estimate this made 4 servings. For comparison, I cooked half the batch pan-fried and the other half I boiled. Both were excellent, each gave a very different texture. The pan-frying requires a lot more attention from the cook.

  9. links london

    April 6, 2010 at 9:45 pm

    The pan-frying requires a lot more attention from the cook.

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