May 19th
2009
I just don’t know where to start. Sometimes a proper introduction to a recipe is so far out of reach & the spark just won’t catch – not so today. Too many options, which one to choose? I could tell you about bad timing. Or about my friend Ulrike, who mastered this recipe and how she inspired this post’s headline. Or about my dear friend Hande, who I consider the most knowledgeable person when it come to both food and wine – yet it took me forever to convince her to finally make her own gnocchi. Or about the old myth, that homemade gnocchi have to be labor-intensive and time-consuming. See?! How could I possibly make up my mind and choose just one single introduction? I feel like a little kid wanting to tell you all about a great day in 2.5 seconds.
First things first, and most importantly: These gnocchi are heaven in a bowl… velvet-like cushions to your bite… a revelation to your tongue… I could go on and on and on. Having mastered potato and pumpkin gnocchi many times in my own kitchen, I didn’t expect another sort of gnocchi to take my heart by storm. But Ricotta gnocchi, where have you been all my life? This variation is even easier to prepare than the former two mentioned, taste-wise open to all kinds of flavors, and – I kid you not – they take less than 15 minutes to prepare before you can release them for a little swim in softly bubbling saltwater.
This is why I chose this recipe for a little cooking get-together in our kitchen two weeks ago, my ulterior motive: could I convince my friend Ulrike to take home this recipe and give it a shot herself? I had completely forgotten that she is the queen of crafting and her skillful hands bake the neatest cookies, therefor her little gnocchi of course looked perfect, from start to finish. Asked if she thought that this would qualify as a beginners’ recipe she cheekily replied: “For beginners… and for braggarts – I’m going to impress my parents with it on our next family reunion!“
Armed with a new serving of confidence I called my friend Hande in Rome the other day. We chatted about this and that – this being food and that being another planed food-related trip – before I placed my tempting appetizer: “You simply have to try my newest gnocchi recipe – they take no more than 15 minutes.” A short hymn of praise and she gave in to prepare her first gnocchi ever. I promised to mail the recipe over the upcoming weekend and she added Ricotta to her shopping list.
Meanwhile she and her husband not only called to report back – Hande was totally delighted with her gnocchi results and couldn’t stop raving – she made them in less then 10 (!) minutes and said a few more things that made me blush and happy… So when she offered me her wine expertise on this dish (she’s a fantastic sommelier by profession), I couldn’t say YES! fast enough:
Hande on these gnocchi and the perfect wine:
Oh, Nicky makes it sound as if it was a piece of cake selling me the idea of making my own gnocchi – you should know: I don’t do doughs. I don’t make any pie doughs. I don’t make my own pasta. And I sure don’t make any gnocchi! I live in Rome, where thursdays is the official gnocchi day – I just need to go out of my house and fall into any of the 27(?) trattoria around me. The only thing that made me give it a shot was the hope (or should I say dream?) that I just might replicate the fluffy, cloud-like gnocchi we once had in a secret trattoria somewhere in Italy.
Ok, there was a second reason, too: I wanted to find the perfect wine match for the gnocchi she was talking about. You know, for me a good meal becomes a perfect meal when it is matched with the right wine. So tonight it took me a whole 8:39 mins from weighing my ingredients to carrying the plates to the table – and about as long to try 1 bubbly and 3 wines (all Italian of course, we are talking gnocchi here!) to find the perfect match: The verdict – the ricotta and the sauce, especially if you are using the roasted pepper pesto, have a distinct acidity, followed by a creaminess and a persistent taste that lingers around for a long time. You want a wine that has as much persistence but not more. It also definitely has to be soft. Neither too much acidity (common to North Italian wines, which will taste like water if you match them here), nor too much minerals (the salty/briny taste you have with southern Italian wines, that will completely overpower the gnocchi), the perfect wine is central Italian, like a Trebbiano or Grecchetto, with enough fruity, flowery and spicy aromas, oily and pleasant in your mouth.
Now what about bad timing? Have you heard about the newest food blogging event, the Daring Cooks challenge? No? Me neither, but I have several good excuses. The best: this monthly event is brand-new (short explanation for non-food bloggers: every month a different host picks a challenging recipe, which the group members will cook and document on their blog). So when Hande sent me a note with said link to the Daring cooks’ first challenge (Ricotta gnocchi!) I was ready to skip my gnocchi recipe and file it under bad timing. But on a second though I changed my mind. When my gnocchi cravings kick in, it’d be ridiculous to assume I could possibly wait another 25 hours the Zuni Cafe cookbook recipe requires… That’s like putting a nice piece of beef tenderloin in front of a hungry lion and telling him, tomorrow you can have it. Ain’t happening! My recipe is made for the impatient cook, who wants to have instant gratification and delight… (which doesn’t mean I won’t give the Zuni recipe a try some time soon, simply to appease my curiosity… ;) Anyway, if you have never prepared your own gnocchi, this is the time to conquer the world or at least your kitchen, don’t chicken out – just give it a go!
Discard any excess liquid that the Ricotta’s packaging may contain, then add Ricotta cheese, egg yolk, salt and freshly grated Parmigiano into a large bowl. Mix well with a wooden or regular spoon. Now add the flour and stir in briefly, just until combined – the dough will still be quite sticky. (Of course you can add more flour at this point, but keep in mind, that the more flour you use, the denser the gnocchi become in the end. And you want them to be as light & fluffy as possible, with a velvet-like texture.)
Forming these gnocchi is the slightly tricky step, this is the technique that works best for me: Generously flour a board, take a big tablespoon of the dough and scoop it onto the board. It gets dusted with flour (dust your hands generously, too!), before rolling it into a finger-thick roll. Cut it into little pillows (stick the knife’s blade into the flour to prevent it from sticking to the dough). Then place each gnoccho on a floured board or parchment paper lined baking tray. Continue quickly with the next step, otherwise they will get soggy and stick to the paper/board anyway.
Meanwhile bring a large pot of water to a boil, add a generous pinch of salt and reduce heat until the water bubbles lightly. Add the gnocchi and stir once, so they don’t stick to the bottom – then let cook until they start floating on top. Depending on their size this may take 2 to 4 minutes. Take out with a skimmer and serve immediately. I like to serve them either with a simple tomato sauce (like this one or this one), browned butter with fresh sage or any kind of pesto (my current favorite: roasted peppers, toasted pine nuts, Parmigiano and olive oil).
Quick Ricotta gnocchi
Recipe source: own creation, inspired by many others
Prep time: ~15 minutes
Ingredients (for 2):
250 g Ricotta
1 egg yolk (M-L)
1/4-1/2 tsp fine sea salt
30 g Parmigiano (or Pecorino), freshly grated
50-75 g all-purpose flour, extra for dusting the dough/board
serve with tomato sauce or any kind of pesto
okay, you've absolutely convinced me! i don't have a fabulous trattoria version of gnocchi to compare them to, so i really have nothing to lose.
one question--the close-up of the gnocchis before they went in the pot shows flecks in the dough. is it black pepper? fresh herbs?
EDIT Nicky: Hi Maureen, You can add all kinds of additional flavor to these gnocchi, the flecks you can see in two photos were finely chopped basil leaves. Nutmeg or grated lemon zest (other variations I have tried so far) tastes great, too!
gerade gelesen, dann für die gourmetkritiker schlechthin, meine kleinen söhne 4 und 6 jahre, gekocht und schon nichts mehr da. gesamtdauer keine 20 minuten. hat ihnen gemundet; und ich darf es wieder kochen.
danke für das leckere rezept
EDIT Nicky: Hallo Dorle, freut mich, wenn's Deinen Kindern geschmeckt hat! In jedem Fall gebürt Dir meine Hochachtung für das am schnellsten nachgekochte Gericht auf meinem Blog - dass ich keine vier Stunden nachdem ich das Rezept veröffentlicht hab schon Feedback bekomme, finde ich klasse :)
I trust you... If you say it's simple... I'll try (never cooked gnocchi in my life!) but I often choose them in italian restaurants! so I've to try...
Wow, just wow!!!!
yours are perfect! mine are more rustic.
[...] minute gnocchi Posted on May 20, 2009 by Harvey Morrell Count me among the fans of Nicky’s 15 minute gnocchi recipe, although it took me a bit longer. When I got home from work today, I found my spouse busy [...]
I was planning on going to a workshop at the Sydney Italian Festival this week to learn how to make gnocchi. I have a feeling my amateur efforts won't look as perfect as yours! At least there will be plenty of wine to console myself with. Or maybe the wine will be the problem in the first place ... Oh well, as long as it tastes delicious!
I love a recipe worth bragging about that's so quick and easy. Great job!
I´ve made traditional gnocchi several times with potato but never came across something like yours - with ricotta. What a great, tantalising recipe! this is a sureee keeper.
We're going to have to make this this weekend with a fresh basil pesto (basil grove in the backyard needs a beatdown).
Yum. Thanks!
They are just perfect... very good!
Having just mastered pumpkin gnocchi (a slightly different recipe to yours but I used your technique for rolling out the gnocchi) perhaps it is now time to embark on ricotta gnocchi
Ich habe bisher bei Gnocchis immer versagt, dreimal probiert und jedesmal ein riesen Reinfall.
Das Rezept liest sich gut, vielleicht sollte ich doch einen 4. Versuch start und hoffen das ich mittlerweile begabter bin :-)
Danke für das Rezept und die schönen Bilder.
This sounds great, such an easy recipe!
But I can't help thinking those gnocci will be perfect served in another way too. When made without parmigiano/pecorino and served with 'browned sugar butter'. The way many Poles serve plum dumplings and the like.
'Browned sugar butter' = Bread crumbs, sugar, and maybe cinnamon, fried in butter till crispy.
Das liest sich ja gut! Ich habe bisher noch nie Gnocchi gemacht. Das Kartoffelgequetsche erschien mir immer so aufwendig. Ich glaube, mit diesem Rezept probiere ich es aber dann doch endlich mal. all-purpose flour: Ich nehme an, das ist ganz normales weißes Mehl? Feines Dinkelmehl geht doch bestimmt auch, oder? Was meinst Du?
Ich möchte unbedingt dieses Rezept ausprobieren. Nur... Welche Ricotta Sorte ist am besten geeignet? Es gibt die cremigen Sorten und die, die eine etwas (schnitt-)festere Konsistenz haben. Was ist besser? Liebe Grüße!
Auch für mich waren Ricotta-Gnocchi eine geniale Entdeckung. Mein verwendetes Rezept findet sich hier. Deines werde ich natürlich auch testen :-)
Those look amazing. I'm way too chicken to try making gnocchi.
Beautiful and I love the pictures. Never made it or eat it. I should start now.
Very nice recipe. I love making gnocchi as it's slightly less time consuming than 'normal' pasta.
Have you ever tried breadcrumb gnocchi? They are really good too.
this looks so easy! thanks
das kommt ja wie bestellt... hande's rigagnocci ist zwar im postsystem verschollen, aber ich bin voller hoffnung, dass es beim 2. versuch klappt!
Ein großartiges Rezept - wir haben das gleich ausprobiert und sind begeistert: Das sind reinste Gnocchi-Wolken! Von einem befreundeten Chefkoch haben wir noch folgenden Tipp bekommen: Statt die Gnocchi auf einer bemehlten Fläche zu schneiden, kann man den Teig auch in einen großen Spritzbeutel geben und direkt über dem Wasser portionieren. Das geht am besten zu Zweit. Einer drückt den Teig aus, der andere schneidet den Strang ab...
Bestill my heart! I love these...the River Cafe Cookbook has an amazing recipe (probably not much different from yours save that it contains spinach) that I've been relying on for years. I always have eaten them with browned butter though, I love the idea of tomato sauce!
It looks easy... it looks gorgeous. Mine are ... not so gorgeous? want to serve yours.
Truly it compliments never I have not seen a so careful blog in the minimums details, the photos are beautifulst and the prescriptions all to try.
Use the translator I hope functions well!
Just beautiful, I can almost taste them in my mind. Will have to try the recipe.
ohhh, blissful feasting... they were so great. obviously not as nicely shaped as yours. But i'm sure just as tasteful. thanks for the recipe... hope t osee you guys again soon. why not come to vienna with uli in june? regards erika
What a gnocchi recipe, fantastic. I will prepare it this weekend.
Regards ;)
I'm ashamed to admit that I haven't made gnocchi myself either. Your ricotta version looks delicious - will add it to my soon-to-do-list.
perfect - picture perfect. they loook lovely - melt in your mouth kinds. I have been resisting making gnocchi for fear of having to maybe eat everything myself later but these pictures really inspire a try! :- )
Shy
After shying away from homemade gnocchi for so long, I finally plucked up the courage last night - it worked beautifully! Thanks so much for such a quick and easy recipe!
EDIT Nicky: So nice to hear from you, Eva! I hope you're doing fine and will make this recipe many more times :)
My husband told me to say thank you for this great recipe! They turned out very good, maybe not as pretty as yours.
Mein Vorname verpflichtet ja geradezu zum Nachmachen :-)
Nettes Rezept, schön leicht. Wird die Tage einmal getestet. :)
Donnerstag haben wir und das erste Mal an Kartoffelgnocchi gemacht und gestern das Rezept mit Ricotta getestet. Stimmt, es ging wirklich einfach, danke fuer das tolle Rezept.
Ich habe die Gnocchi ausprobiert und kann nur sagen : LECKER! Sie waren zwar nicht ganz so formschön wie auf deinen Fotos aber dafür richtig lecker. Mein Freund ist Römer, beim Lesen des Rezepts wollte seine italienische Seele etwas skeptisch sein... nach dem Essen sein Fazit: "Mamma mia, schmeckt aber richtig gut..." Dieses Lob geht an dich und dein Rezept.
I tried the recipe out and while they didn't look as perfect as yours they were delicious and easy to make. thanks for the recipe :)
OMG.....i almost can taste them.
lovely delicious photos
Cooked the gnocchis last weekend and was amazed about how easyly they can be made! I was surprised about their fluffyness because potato gnocchis are quite different. Portionsize was just right for little salad before and desert afterwards!
And here I thought gnocchi had to be made with potato!! I'd love to make these tonight...except for one MAJOR road block- the Houston humidity. The last time I attempted to make gnocchi, I ended up having to add a ton of flour, which, aside from being frustrating and messy, made the gnocchi very dense.
Oh My!!!! Looks so great. wish that I can just pull a gnocchi picture from the website and eat it!
My favourite gnocchi recipe is about the same, also made with ricotta. I like to serve them with a sage butter sauce, topped with freshly ground parmesan and a fresh green salad. Perfect comfort food!
[...] days: 15 Minutes to Fame - Gnocchi for Beginners ~ I’ve made fresh pasta before but never tried my hand at gnocchi - now I have a recipe and [...]
Hallo Nicky!
Ich lebe in Wien und koche schon ganz lange nach deinem blog. Danke für die tollen Rezepte. Glaubst kann ich da auch Topfen/Quark verwenden? Mager? 10%?
Danke, Carolina
EDIT Nicky: Hab ich mich selbst schon gefragt, aber noch nicht dran gewagt. Ich würd's mit 20% versuchen (mag keinen Magerquark), kann aber nichts versprechen... Gib' unbedingt Bescheid, falls Du's ausprobieren solltest!
ich hab da mal noch ne frage, ich hab das rezept ausprobiert und finde die gnocchi auch wirklich sehr lecker, aber gibts noch ne möglichkei sie herzhafter zu machen?
EDIT Nicky: Hallo Andy, freut mich, wenn Dir die Gnocchi schmecken. Aber was meinst Du mit "herzhafter"? Du kannst den Teig natürlich nach Deinem Geschmack mit Salz (oder anderen Gewürzen) abschmecken, ansonsten sind Ricotta-Gnocchi eher milde Geschmacksträger für Saucen aller Art. Und die können so vielfältig und herzhaft sein, wie's Dir beliebt... das kann also auch eine kräftige Tomaten-Hackfleisch-Sauce sein, oder eine mit angebratenem Speck... ;)
[...] 15 Minutes to Fame - Gnocchi for Beginners. And for Braggarts. @ delicious:days - I have been wanting to try my hand at making gnocchi. [...]
Hi Nicky,
I made these Gnocchis yesterday with "cress-basil-walnut-pesto". This was a very great dinner!!! And the Gnocchi were so great, that I wrote the receipe in my own receipe-book! Thanks a lot for this great receipe.
PS: I like your foodblog and your book "Delicious days" is used in my kitchen very often!
Sorry: I wanted say: I made these GNOCCHI yesterday - Gnocchis is wrong *g*
Mhm, yummy!
Easy to make and easy to eat ;-), Thank you for this.
I had just one Problem: too few Gnocchi! My husband still looked very hungry after eating his portion, so I had to make another one. Luckily the water was still hot and the Gnocchi fast to make. This time though, I didn't have Ricotta, but "Quark" - nearly the same results.
I tried the recipe last night - those gnocchi are just great, light but full of nice ricotta flavour. Btw, my first (made-by-me) gnocchi ever!
Wonderful recipe, wonderful photos, wonderful idea! There's nothing left to say.
Hi Nicky, just a general comment on how inspirational your website is! I love your style of writing, your photos and the website :) and the recipes I tried were also great success!
Never heard about ricotta gnocchi before but they sound perfect. I'm totally into gnocchi again after I yesterday ate a wounderful mozzarella-ricotta-rucola pizza in a trattoria in north Italy (about a 30 minutes drive from Milano). The ricotta was such a mouth-watering joy! I predict that I'll be a ricotta addict for a couple of weeks now so this recipe fits perfectly into my ricotta-mania ;) Grazie, Nicky!
Für meinen Freund bin ich jetzt eine echte Köchin, er wollte gar nicht glauben, daß ich die selbst gekocht habe. Vielen Danke für das Supi-Rezept!
mmmmhhh - sehr lecker, hab die gnocchi gestern für meine gäste gemacht und in ajvar geschwenkt serviert - eine sehr gute kombi :-)
these gnocchi were just perfect, so light and fluffy. and it's incredible how easy they are to prepare. i'll be making many more of those!
I've just bought a home pasta maker. What a delicious way to use it for the very first time.
Tia Maria
Love your recipe!
I use give a little roll for every gnocchi in a fork to form little griddle - this will help pick up more sauce -
cheers!
Gabi @ Mamaliga
Hallo Nicky,
Habe mit Quark/Topfen ausprobiert und es hat genial funktioniert. Um 22h am Sonntag vor dem Feiertag -also als wirklich schnelles Abendessen - beim "Bella Martha" anschauen. Ging problemlos, schnell und die gnocchi wurden wolkenluftiglocker!
Liebe Grüsse aus Wien.
Carolina
wow!
good recipe
check out this great pici pasta recipe:
http://wheretogoandwhattodo.blogspot.com/2009/04/pici-al-cinghiale.html
Sensationell!!! Ich habe Dein Rezept soeben getestet und bin absolut begeistert. Nicht diese steinharten, mehllastigen Klößchen die man immer mal wieder vorgesetzt bekommt und die mir selbst so oft misslungen sind. Du hast es geschafft mir nahezubringen, dass der Teig nicht die Konsistenz eines Mürbeteigs haben muss, sondern auch wenn er klebt und sehr feucht ist, gut formbar bleibt. Auch das Paprikapesto hat mich restlos überzeugt - eine perfekte Ergänzung. Herzlichen Dank für diese Anleitung!
Das ist wirklich ein Ulrike sicheres Rezept :-)
[...] whole milk ricotta as I was inspired earlier in the day to try my hand at the lovely gnudi spied on Delicious Days. Using the proportions from that recipe as my base mixture and the visual cues from the Grub Street [...]
Hi Nicky,
Deine Ricotta-Gnocchi sind wahrhaft ein Traum! So wie viele andere Deiner Gerichte auch. Hab schon einiges von Dir nachgekocht, auch aus Deinem Buch. Auch in meinem Blog dann darüber geschrieben. Danke fuer die tollen Inspirationen!
I'm gonna tackle homemade gnocchi soon! (I'm so bad- I buy the vacuum packaged potatoe gnocchi from Target). Thank for the recipe.
For two? I ate them all alone and though they didn't look as good as your's, they were delicious - Thank you!
Martina
Hi, just made your gnocchi but instead of cutting them I used 2 teaspoons for a 'Nockerl' shape. Absolutely delicious and they were done (and eaten) in no time at all. Thanks for the recipe!!!
Nicky the recipe is a gem and you too for sharing it with us. We had it today evening. It did not look as beautiful as your pictures... far from it but I was really satisfied and kicked about churning out my own Gnocchi.
Hug!
Shy
I've always had a hard time with gnocchis - this is the first recipe ever that really worked for me. Thanks!
my family for years made ricotta gnocchi & I have made them for my italian in-laws who only made them with potatoes... happy to know you use the same recipe as myself... thanks for introducing a great pasta to your readers.... we italians love good food that's for sure..... thanks
Your beautiful recipe has inspired me to try these this weekend!
QQ: how on earth do you get such beautiful pictures whilst preparing such messy ingredients? Two-pairs of hands?
EDIT Nicky: Not two-pais of hands - but a lot of hand-washing ;)
[...] Nicky von DelciousDays sie in ihrem Blog gepostet hat, haben wurden sie bereits von Petra (Chili und Ciabatta) und Claudia [...]
[...] had a wonderful evening with my family (beautiful wife and wonderful kids) all centered around this gnocchi here along with a marinara sauce straight out of Cooks Illustrated. Now don’t get me wrong, the [...]
I tried these on the weekend. I was a little sceptical that they would be as easy or as tasty as you described and was half expecting to be throwing a gloopy mess in the bin. However they were AMAZING - very simple to make even with my limited cooking skills, lack of equipment and tiny kitchen. I would definitely recommend this recipe and will be trying out the pumpkin version next!
Absolutely wonderful and so easy to make. Even my husband who doesn't like gnocchi really loved them.
Thank you ever so much for sharing these amazing recipes and photos with us.
phenomenal! i have been trying to make gnudi (ricotta gnocchi) for ages and yours is the first recipe that has worked well. Everything stayed together and the texture was excellent. I added some fresh parsley to the mix to add extra flavor and served it with a crudo tomato sauce. I will post the results on my blog tonight. Thank you so much for sharing this, it will definitely make many friends and family members happy when we share the output with them.
[...] a compelling recipe until now. I have recently stumbled upon the Delicious Days blog which had this outstandingly easy recipe for gnudi (or ricotta gnocchi) and I tried it out yesterday. I am so freaking excited because not [...]
hi, weil ich mich an die frage mit dem quark erinnert fühlte als ich grad die "küchenschlacht" im fernsehen gesehen habe. hier der link zum rezept für spinat-oliven-gnocchi mit bzw. aus quark. falls es dich interessieren sollte ;)
http://kuechenschlacht.zdf.de/ZDFde/inhalt/19/0,1872,7595283,00.html
So, I tried them last Sunday, and they came out very well, 100% due to your superb recipe and nothing to do with my kitchen skills (lacking). Thanks very much. (Next time I might try taking pics but I needed all my concentration first time out).
Found the recipe on the desk of someone beloved - looking forward for one of the next dinners. What makes me happy immediately: the great headline (again).
[...] hier habe ich sie das erste mal entdeckt und wusste gleich: die mach ich auch bald mal! am dienstag diese woche wars dann soweit! ricotta hab ich extra eingekauft, die doppelte menge wie angegeben (denn 250g schien mir für zwei gute esser dann doch etwas wenig) und daheim wurde mal wieder die kitchenaid angeworfen. ich geb zu, der teig ist schon etwas weich und es ist schon etwas aufwändiger, aber trotzdem schnell gemacht. und es hat sich gelohnt! mein liebster war total begeistert und erklärte die gnocchi gleich zu seinem neuen lieblings-essen! und weil ich am nächsten tag einen wunderschönen strauss rosen von ihm geschenkt bekam, werde ich ihm die ricotta gnocchi sicher wieder mal machen. Posted by signorina Filed in diary, fool for food, glücksritter, signorina Tags: einfach so, hausfrau, kochen Leave a Comment » [...]
Beautiful! I made gluten-free butternut Gnocchi over the weekend. I used butternut roasted with fennel seeds, ground coriander and cinnamon with rice flour. Topped with Italian tomato sauce, fresh rocket and grated pecorino. Amazing and such a treat!
I am making this in 2 hours time! Just made the roast pepper pesto from another blogger and tastes so good. Just hope my toddler son will like it too :) Thank you!!
Was war ich skeptisch, als alle Zutaten vermengt waren und ich auf einen kleinen, klebrigen Haufen Teig blickte. Aber wenn Hände und Brett gut bemehlt sind ist das kein Thema mehr. Der Teig ist super locker. Schnelles und überraschend einfaches Rezept. Mal wieder ein dickes Dankeschön!
[...] the top of my list of favorite foods. One of my favorite food blogs Delicious Days has a recipe for15 minute gnocchi. I haven’t tried it so I don’t know how good it is but coming from this site it’s [...]
Oh delish. I made these nearly two weeks ago- THANK YOU Nicky for the brilliant recipe. I only had half of the ricotta it called for, so I substituted Greek yogurt and it worked beautifully. We were so happy! These were the velviest, lightest gnocci I've ever tasted. A DEFINITE recipe for braggarts, Uli was right! I did a browned butter sage sauce, with toasted pine nuts, and we drank Cava with it...because it was on hand! A dinner to remember.
Am Wochenende habe ich mich an meine allerersten Gnocchi gewagt und sie sind so hervorragend gelungen! Vielen Dank für das tolle und super schnelle Rezept! Ich habe sie in Salbei-Butter geschwenkt, eine leckere Kombination.
Zum Espresso gab es danach noch einen Deiner dekadenten cubes und schon hatte ich das Herz meines Verlobten ein weiteres Mal über den Magen-Umweg erobert. Das Kompliment, daß ich kochen könnte wie eine Göttin :) , muß ich irgendwie an Dich abtreten, denn nur wegen dieses genialen Blogs kann ich seine Geschmacksknospen ab und zu bezaubern! Danke für die Mühe, Dein Blog mit so wunderbaren Rezepten und wunderschönen Fotos zu bestücken, ich weiß wie aufwendig das ist und wieviel Zeit dabei drauf geht! Danke! Danke! Danke!
thanks so much for the recipe, i have to say, they're just wonderful and no doubt the most delicious gnochi i've ever had.i devoured half of the serving within 10 minutes after fishing them out of the water, a sprinkle of parmesan, there you go, gnochi!
Ein fantastisches Rezept!! Seitdem ich es entdeckt habe, kochen wir es ungefähr einmal in der Woche. :)
Sehr lecker dazu: Blattspinat mit ein wenig Sahnesoße und Knoblauch - hhhhhhmmmm.
The recipe sounds fantastic. I can't wait to try it. Nicky, I was wondering whether you might have a tip on making them look nice. How many gnocchi do you get from a tablespoon rolled into a finger- three?
[...] to try and make gnocchi. However, the other day I was killing sometime stumbling when I came upon this recipe at Delicious Days, which by the way is a site worth checking out. She promised that this was [...]
I was looking to make these myself but had a couple of questions.
1) Is it possible to make the dough ahead? I know with some recipes making ahead is sometimes a no-no.
2) Is it ok to substitute chickpea (garbanzo) flour instead of white? Wasn't sure if it mattered much.
Thanks for this great looking and easy recipe!
I just made these for dinner. As promised, it took less than 20 minutes from fridge to table. I've made fresh pasta for years but I never tried making gnocchi because I thought it would take all day--and that it was next to impossible to get the texture right. How wrong I was! Thanks, I'm looking forward to making them many more times.
Hiya all I agree the recipe is great...has anyone used a Gnocchi board on the pillows?
They are very impressive and don't take that much longer to do :)
I made this tonight and it was fantastically easy and delicious. Thanks!
We had this for dinner tonight - amazingly tasty and sooooo easy and fast. I can't wait to try some variations. Thank you!
[...] days has piece called “Gnocchi for Beginners and for Braggarts.” They walk you through the steps and show plenty of photos so that you can gauge your [...]
15-Minuten-Ricotta-Gnocchi mit Basilikum-Tomatensauce...
Endlich konnte ich wieder mal Ricotta ergattern. Als erstes musste ich die 15-Minuten-Gnocchi von delicious days machen. Ulrike, Cascabel, Stefanie, Claudia und sicher einige andere Blogger haben sie bereits gemacht.
Ehrlich gesagt ich hatte etwas Ang...
Sie sind himmlisch! Danke für das geniale Rezept!
Just made this. It was fabulous and pretty simple! Thanks for the wonderful recipe!
My son-in-law is on a very low fat diet, so instead of Rigotta I substituted fat free cottage cheese. I doubled the recipe and added some basil. I have got to tell you that it was as easy as you said (15 minutes) and they were as light as a feather. With salad and some Italian bread we had quite a fat free meal! Thank you so much for the great recipe and someday, when he's better, I'm going to try it with real cheese.
[...] Ricotta Gnocchi Adapted from Delicious Days Serves 2 Ingredients - 1 c. ricotta cheese - 1 egg yolk - ½ tsp. Fine sea salt - ¼ c. grated [...]
Very nice recipe. I love making gnocchi as it's slightly less time consuming than 'normal' pasta.
Have you ever tried breadcrumb gnocchi? They are really good too.
Just tried making these for the first time and they really are as easy and delicious as advertised. I can see these becoming a staple starter course, with seasoning and sauce tweaked to suit the main. Thank you!
I just had the most delicious time with these perfect gnocchis! Thanks so much for sharing! ;))
Hi! I made this recipe this past Friday! It was the simplest homemade pasta I have ever attempted to make. I actually found you through thenoshery.com, so thank you!
could you please break down the grams to cups I looked all day yesterday for help but couldent fined any i already made the sauce and have the ingredence but dont no how to change grams to cups anyone out there who made them already to send me the break down I have sent a message out but no response yet. thanks
Patty, I cannot tell, if this conversion is correct, but somebody here converted my recipe to cups. Hope this helps ;)
I've never made gnocchi, but this was both simple and delicious. I made it for a girls night get-together, and everyone was, quite honestly, impressed. Now that I've got some gnocchi confidence, I may try some variations! thank you for such an easy an delicious recipe!
So I make these using 3 egg yolks and only 1/4 cup flour. I also quickly fry 4 sage leaves in clarified, browned butter (about 1/2 stick), as well as crisping some prosciutto, and sauteeing wild mushrooms which all goes on at the end with a bit more parmesan. Hmmmm, delicious.
Vielen Dank für dieses Rezept!
Meine Kids haben sich die Finger danach geleckt und Männe verlangte nach Nachschlag!
Auch für Mütter unter Zeitdruck ist das ruckzuck hinzukriegen, dazu ein Pesto und das Abendessen war gerettet!
Und da ich gerade keinen Ricotta im Haus hatte, wurde das Rezept mit Frischkäse (Philadelphia) nachgekocht. Klappt und schmeckte wunderbar!
I plan on making all homemade pastas for our Christmas celebration this year, so this should fit in perfectly.
One question I do have is can these be frozen ahead of time?
[...] 1 package fresh gnocchi or this hand-made 15-minute version [...]
this looks unbelievable! Just like my grandmother made it. Can't wait to try, I'm sure my husband will love it. All of the reviews on it look phenomenal, so we'll have to try it out.
-Sylvia
As someone who has been intimidated by gnocchi for a long, long time - I would like to thank you from the bottom of my heart. My first attempt was a brilliant success with a rich wild mushroom cream sauce. Thank you SO much.
This looks amazing. Making gnocchi is on my list of things to learn how to do. I will definitely be using this guide very soon! Thanks and love the site. The design is absolutely stunning.