Ricotta Gnocchi with a Buttery Tomato Sauce

Pillowy, cloud-like, and absolutely divine! Melanie Lionello’s ricotta gnocchi recipe creates the lightest, most melt-in-your-mouth gnocchi you’ve ever tasted. Unlike potato gnocchi, this ricotta gnocchi recipe is incredibly forgiving and comes together so much faster. The buttery tomato sauce with optional nduja adds just the right amount of richness to complement this delicate ricotta gnocchi recipe. Once you master this ricotta gnocchi recipe, you’ll never want store-bought again. This ricotta gnocchi recipe proves homemade Italian pasta is totally achievable!

Full Recipe: https://everydaygourmet.tv/recipes/ricotta-gnocchi-with-a-buttery-tomato-sauce

Ingredients:
Ricotta Gnocchi
600g ricotta
80g parmesan, grated, plus extra to serve
1 tsp cracked black pepper
2 eggs
240g flour

Buttery Tomato Sauce
60ml extra virgin olive oil
40g butter
1 x 400g can of cherry tomatoes or polpa
1 tsp sea salt flakes
Cracked black pepper to taste
1-2 tsp nduja (optional)

Method:
Place your ricotta, parmesan, pepper and eggs into a large mixing bowl and combine very well with a metal spoon. It should be quite smooth and creamy and requires a little elbow grease. Then add in the flour and work it into the ricotta mixture using the back of the spoon until it is just combined. Be careful not to overmix this because it will become a little rubbery.

Once the dough has come together, divide it into four pieces. Sprinkle some extra flour onto a clean surface and roll each piece of dough out with your hands into a long sausage about 1-2 cm thick. Then cut into 1 cm pieces with a butter knife. If the dough is sticky, dip your knife into some flour and it will help. Repeat with the remaining dough.

For the sauce, place everything into a saucepan on low-medium heat. Gently cook for 30-60 minutes, depending on how thick you like the sauce.

Cook the gnocchi in boiling salted water until they rise to the top. Once they have risen, cook for another 30 seconds then strain and place into the sauce. Gently toss to coat the gnocchi in the sauce. Serve with freshly grated parmesan cheese.

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Pasta: https://www.youtube.com/playlist?list=PL1Cp-Lm2gLTmRIFPS1oXUeF_1YBv6bPK5

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Noki nudi. If you haven’t made them at home, well, Mel’s about to show us how easy they are to do it. And what’s the main difference between classic and nudi? So, the main difference is is that nudi normally has some sort of additional ingredient in there. So, your noki is traditionally going to be potato uh and it’s going to have flour in there, sometimes eggs, sometimes not. With a noki nudi, it’s going to have a base of ricotta. And you need really good ricotta to be able to make them perfectly pillowy. Absolutely. Like you said, you’ve got to use a good quality ricotta for this because there are some on the market that are really smooth and that’s not going to work for you. No, you want something that’s actually a little bit crumbly, got a bit of texture to it. And the way that I normally look for that is to actually judge by what is in the supermarket uh fridge and what’s inside a little basket inside a packet. So, if you see that basket, you’re you’re on to something good, basically. Let the water drip off it a little bit. And then, can you put about 600 g into this bowl for me? Okay. 600 g. I could just eat this as is. Me, too. I guess with your Italian background, ricotta is such an important part of so many dishes. Even just a simple sandwich with ricotta. So good. All right. So, ricotta’s in there. I’m going to add a little bit of parmesan. Don’t get me wrong, I adore classic potato noky, but there’s something about this that’s so much more pillowy like because they’re fluffy because of that ricotta base. Um, and it can be tricky because you got to make sure you put the right amount of flour to ricotta cuz you don’t want them to be dense. You also want them to hold. So, it’s just getting it right. Finding a perfect balance. I’m going to add two eggs. My little boy loves ricotta in particular. And I always use this as an excuse just add some spinach to it. So yeah, you could cook some spinach, blend it, and pop it in here. They’ll never know what’s in there. Just adding a little bit of black pepper. Yep. Finally, just some flour. I’ll add some salt for you, too. Perfect. Thank you. Okay. So, plain flour. Plain flour. Everything into a bowl. And we’re just going to use our hands. Absolutely. So, while I’m kneading this, I’ll get you to get started on the sauce. My na would call this stupid sauce because it’s so stupidly easy to make. So you just need to put some butter, tomatoes, olive oil, a little bit of salt, and if you like a hint of spice like I do, add a little bit of enda to the pan. Oh, and it is so good. This is it here. It’s like a spicy pork paste, Italian style. It’s just such a great ingredient to incorporate into sauces. It’s beautiful. One of my favorite ways to do it is actually to add it to pizza sauce. Yes. Now we’re talking. Yes. Great idea. In with our cherry tomatoes and some olive oil. And we don’t crush these. We just leave them as leave them. Yep. That is stupidly simple. It is. Anyone can do it. So, while that’s cooking away, we’re going to shape our noki. So, I’ve just lightly pulled this together inside the bowl. And you can see that it comes together in sort of a loose dough. We do not want to knead this much further than this. It will become tough if you do. So, we’re just going to top some extra flour. Mhm. Slowly pat it out. Then, we’re going to break a piece off. You can shape it on the board or in your hand. So, if you prefer to do it on the board, we can just gently roll it out into a sausage. Then all we have to do is cut them. Cute. And we’re not making them into any shapes. We’re not putting any little patterns onto it. The more rustic the better. We’re just leaving them as they are. Yep. All right. Let’s make a few more. Let’s make a few more. Perfect. So, our noki are ready. They’re perfect little pillows. They’re very cute. They’re so cute. So, I’ll get you to add those carefully into the water. So, we’re going to salt the water first. The rule of thumb is a heaped teaspoon of salt per liter of water to replicate the sea. So, that’s what it’s meant to be. Okay. Once they start to boil, you’ll see that they’ll actually rise to the top of the water. Once they sit at the top of the water for about 20 to 30 seconds, then they’re ready. Nice one. And I think that’s the key, too, because naturally when they’re dancing at the top of the water, you want to take them out straight away. But because there’s flour in there, you want to cook it a little bit longer. Yeah. You definitely don’t want any raw flour in the middle of these. Fantastic. We’ll wait for these gorgeous nudie to start bobbing at the top of the water and then they’re almost ready to go in the sauce. Perfect. So, they’re floating to the top. So, we’re going to gently scoop them out and place them straight into the sauce. They’ve really held their shape, haven’t they? They have. And this is the thing is they are just so easy. Any sort of like little mistake if you put a bit too much flour or not enough egg. It’s very forgiving. So, it’s a great beginners recipe as well. And all of that yummy pork fat that’s come out of the grill. You can see it just makes it glossy. And the butter on top of it. Yes. And it’s just so creamy and delicious. Gorgeous. [Music] And you can add as much or as little of the sauce as you like. If you’re having it with a piece of crusty bread, it makes the perfect sauce to soak up, you know, with the last little bit of your bread. I like how you sharing a generous portion here. Generous portions only. The two of us after all. All right. I’m just going to put some extra Parmesan on to finish. And all the tomatoes, they’ve broken down, but they’re still slightly hot in their shape cuz we didn’t even mix the sauce. We agitated the pan very briefly, but that’s it. Just let it do its thing as you form your noki. And that’s it. I love So, it’s time to taste. Let’s do it. M. They’re like little fluffy clouds. They really are, aren’t they? Mhm. They’re not stodgy. They’re not heavy. They are so light. If you love noki, but you want to do it in half the amount of time, well, instead of potato, try it with ricotta. It works so well. And that sauce, as Mel would say, is stupidly simple. I love it. Thank you. Thank you. [Music]