PinFacebookTweetEmailShare Jump to RecipeRicotta gnocchi are pillowy soft dumplings that melt in your mouth! They’re made from ricotta, egg, cheese and a small amount of flour.Making gnocchi with ricotta is easier than potatoes, in my opinion, but just as fluffy, light and delicious as regular gnocchi! Serve with your favorite tomato sauce, or try my brown butter, toasted walnuts, and blue cheese crumbles! I feel like I say this a lot, but this is truly one of our favorite dinners for two.Pillow-soft dumplings coated in a slightly tangy blue cheese sauce with crunchy walnuts on top is a restaurant meal that you can absolutely make it home! Gnocchi can be finicky to make, but by using ricotta, we’re making them so much easier.

What are gnocchi? Gnocchi, if you’ve never had them, are soft bite-size dumplings typically made from boiled potatoes.The potatoes are cooked, and run through a potato ricer before adding a small amount of flour and eggs to hold everything together in a light dough.Typically, Parmesan cheese, salt and pepper are in the mix, too.

When they’re briefly boiled in water, the dumplings are melt-in-your-mouth tender.Because potatoes can vary in starch content, and their water content can vary depending on how they are cooked, potato gnocchi can be difficult to make with perfect, repeatable results.I like guaranteed results in a recipe, and I’m sure you feel the same way.

So, when I read that you can use ricotta in place of potatoes, I

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