Ricotta gnocchi are lighter, quicker & much easier to make than their potato brethren, mine come bundled with a delicious caper butter sauce.
This recipe can be made in around 30 minutes, yes you read that correctly, homemade gnocchi in half an hour… what are you waiting for?
Easy Homemade Gnocchi Without Potato
What, what, what, a homemade gnocchi recipe in less than 25 minutes and they are not store-bought?
Tell me more you say! Ok, the answer is ricotta cheese gnocchi.
Traditional potato gnocchi are often troublesome and notoriously inconsistent wee beasties.
They are so dependent on the moisture content of your potatoes. Possible to make at home but certainly not easy and require a little experience and practice.
I do love homemade gnocchi. Sure they do not look as perfectly formed as the factory churned-out jobbies. But they for me are the essence of good home cooking.
There is nothing wrong with shop-bought gnocchi of course! I use them all of the time in dishes like my mushroom gnocchi bake, chorizo gnocchi, sausage and tomato gnocchi and classic Gnocchi alla Sorrentina.
These simple light pillows of loveliness are wrapped in a parsley, caper and lemon butter sauce.
Frequently Asked Questions
Can I use onion instead of shallot?
At a push, yes, but I use shallots a lot for a few of reasons.
The first is that they are smaller and ideal for dishes designed for two, but they are also sweeter and milder than onions.
Finally, they are easier to dice much smaller and as a result, give a much more refined finish to sauces.
What is “plain” flour?
A question often asked by readers based in the Continental United States, this to you guys is all-purpose flour.
If you are in Europe, this is either type 55, 550 or 0 depending on where you are based.
Do I need to drain the ricotta cheese?
Not really although you should pour out any excess water that sometimes appears at the top of the packet.
What texture should the gnocchi be when you mix them?
Your ricotta gnocchi dough should be quite light and wet but it should not be sticky. If it is sticky add a little more flour.
I tend to serve these ricotta cheese gnocchi as a simple light vegetarian meal and the only side I consider is a little bread.
You could opt for some garlic bread if you wanted although I would typically just warm some ciabatta bread. It is perfect for mopping up any remaining lemon butter sauce.
That does not mean that you are out of recommendations from me!
You can very easily change up the sauce that these delicate ricotta gnocchi are served with.
An absolute classic is a simple mix of butter and fresh sage, it simply works beautifully.
You could also do a lemon butter with some spicy chilli flakes, or the sauce from my roasted garlic pasta recipe.
If you want to go full-on tomato sauce, something like the one in this penne arrabbiata recipe would be good. However, I personally think it is a little too pokey for the delicate flavour of the dumplings.
I only recommend brands of equipment if I think that they will make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Mixing bowl.
- 20cm or 8″ saucepan,
- 24-30cm or 10-12″ frying pan.
- Kitchen knife.
- Chopping board.
- Colander or sieve.
Homemade ricotta cheese gnocchi are far easier to make than the potato variety, they taste superb and are really easy and quick to make and sit perfectly in a lemon, parsley, caper and butter sauce in this recipe.
For the Gnocchi:
- 250g (1 Cup) Ricotta Cheese
- 1 Large Egg
- 50g (½ Cup) Grated Parmesan Cheese
- 2 Cloves Mashed Garlic
- 125g (1 Cup) Plain or All-Purpose Flour
For the Caper Butter Sauce:
- 1 (35g) Shallot
- 50g (3 tbsp + 1 Tsp) Butter
- 50g (⅓-½ Cup) Capers
- 1 Tbsp Lemon Juice
- 20g (½ Cup) Fresh Parsley
- Peel and dice the shallot as finely as you can.
- Chop the parsley as finely as you can.
- Grate the Parmesan cheese.
- Mix together all of the ingredients for the Gnocchi to form a light dough making sure to just bring them together and do not work it too hard.
- Separate out the dough into 3 or 4 balls and roll each one into 20-25mm (1") diameter sausages on a floured surface.
- Cut these sausages into 25mm (1") lengths, this should give you pillow-shaped gnocchi.
- Melt the butter in a medium-large frying pan (24-30cm or 10-12") over medium heat and when melted add in the shallot and saute for 5 minutes.
- Bring a medium-large saucepan (20cm or 8") of salted water to a boil and drop in the gnocchi and cook until they float which should take 2-3 minutes. (Put these in 3 minutes after you have started the shallots).
- Add the lemon juice and capers to the butter.
- Drain your gnocchi and add them to the pan with the butter sauce along with the parsley and toss to coat before serving.
Amount Per Serving: Calories: 754Total Fat: 41gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 207mgSodium: 1375mgCarbohydrates: 66gFiber: 4gSugar: 3gProtein: 33g
Calorific details are provided by a third-party application and are to be used as indicative figures only.