Ricotta, Parmigiano & Butter Gnocchi | Soft, Creamy, and Melt-in-Your-Mouth 🇮🇹🧈
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These gnocchi are pure comfort — soft, delicate, and coated in butter and Parmigiano.
Made with creamy ricotta and finished in the oven until golden, this is a simple yet luxurious Italian dish that melts in your mouth.
Ingredients (for 2–4 pax):
• 400g (14 oz) ricotta
• 50g (1.7 oz) Parmigiano Reggiano (plus 10g extra for topping)
• 2 boiled egg yolks
• 25g (1 oz) butter (plus another 25g to finish)
• Black pepper, parsley, salt, lemon zest
• Semolina (for dusting)
• Nutmeg (optional)
How to Make It:
Boil the eggs and separate the yolks.
In a bowl, mix ricotta, 40g Parmigiano, lemon zest, parsley, salt, and black pepper until smooth.
Dust your hands and work surface with semolina. Take a spoonful of the mix and form small gnocchi-sized balls.
Place them on a buttered baking tray, sprinkle with the remaining Parmigiano, dot with butter pieces, and add a pinch of nutmeg if you like.
Grill in the oven on maximum heat for 5–10 minutes, until golden and slightly crisp on top.
Serve hot, finish with extra melted butter and Parmigiano, and enjoy!
Find more traditional Italian comfort recipes like this at 👉 www.cookingwithtucci.com
#cookingwithtucci #gnocchi #ricottagnocchi #italianrecipes #italiancuisine
Do you want to know how to make ricott parmesan cheese and barinoi? Let’s start by grabbing a bowl and go inside with 40 g of grated parmesan cheese parmyo, a good amount of black pepper and couple of pinch of salt all together as well as 400 g of ricott. And if it’s a bit wet, let it dry for 20 or 30 minutes in here. Put it in. Add a handful of finely chopped fresh parsley and this is personal but if you like the zest of one lemon. We also need one spoon of butter about 20 25 g and the yolk of two hard boiled egg. With a spatula or a fork or a whisker incorporate everything once is nice and smooth is ready in a bench or in the plate. Put some semolina and put it also in your hand. Just like this. Grab a decent amount of ricotta or the mix. Put some semolina around and gently make some bowls. Just like that. On a baking tray, place some butter and put your noki on the top. Now do this while you finish all the mix. Once we’re done on the top, place extra Parmesan cheese. Try to put all over on the noki. Grab some butter and put little pieces around. On the top, put just a tiny bit of nutmeg, not too much. Once you have something like this in the oven with the grill on for about 5 to 10 minutes maximum. Keep an eye on them. They have to be crunchy on the top. Look how beautiful they are. Now, let it cool down for about 5 minutes. Don’t forget to use some of this delicious butter on the bottom. Finish them up with a little leaf of fresh parsley and a little bit more of lemon zest. And enjoy a delicious ricotta parmesan cheese and baraki. Cha.
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