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Gnocchi……my mouth is watering just typing the name.

June 10, 2010 - By Ashley Johnston 38 Comments

UPDATE 9/11/14: I originally shared this recipe over 4 years ago. Every time I look up this recipe to make for family/friends……the images on this post make me sad. Because this is one of my all-time favorite dishes to make and there’s nothing about these pictures that would make we want to try this recipe, had I never tasted it. So, we created an updated version, with much better images. I’ll leave the old pictures on this post…..but in case you’re linking back to this page from somewhere, HERE is the updated Ricotta Gnocchi recipe for you to enjoy. (And a few updated pictures below.)

Ricotta Gnocchi (Ñoquis) with a fluffy Prosciutto Cream Sauce --- Make It and Love It (in the KITCHEN)

Okay, back to the original post.

-Ashley

. . . . .

I am no culinary artist.

And am not very creative in the kitchen.

But I sure love finding a recipe in a book/online…..

Or even better, getting one from a friend.

Tried and true.

And after she shared this delicious Italian dish, I asked this sweet friend of mine if I could share it with everyone else. It was that good. Mmmmm…… (Thanks Lizzie!)

Gnocchi (pronounced nee-oh-kee)

And this is a ricotta based gnocchi instead of potato based.

The tenderness of those uniquely shaped pasta/dumplings, the creamy and savory sauce, the freshness of the basil, the surprise of the prosciutto and pine nuts, the warmth of the whole dish.

So delightful.

It’s not a recipe for those watching their calories.

But everyone needs a day where they enjoy a hearty portion of gnocchi.

Everyone.

My friend Lizzie got this recipe from her sister, who got it from this site. It is no longer available on the site…….so there’s no link to the original recipe. But here is the recipe that has been passed around. And their family is Italian……so that makes them experts, right? ;)

***Full printable recipe below***

Gnocchi dough:

2 cups ricotta

2 eggs

1 cup shredded parmesan

1/2 tsp salt

1/2 tsp white pepper

1/4 tsp nutmeg

2 cups flour

**I used rice flour (because of an allergy) and it still worked great.

(But I know no different……the other wheat-eaters told me it was still great!!)

Mix all ingredients except flour together. Than gradually add the flour. You may need less depending on how big your eggs are. You want a soft, not too sticky, dough.

The dough is easier to work with if its a little chilled, so take about a 1/3 of the dough out and place the rest in the fridge until needed.

Roll out the dough on a floured surface into a 1/2 inch thick rope. Then cut the rope into 1/2 long pieces. Then roll each piece on the back of a fork to give it the ridges. That is just to help it hold the sauce, so don’t worry about perfection.

Then line them all up on a pan, keeping them separate. Then place a piece of wax paper over top and begin another layer of gnocchi. Repeat until all of the dough is used.

Cover the top with another piece of wax paper and place them in the fridge until ready to be boiled.

Sauce:

1/2 cup butter

2 ounces of prosciutto chopped

10 torn basil leaves

1/4 cup pine nuts

1 cup cream

1/2 cup shredded parmesan

Beat 1/2 cup of cream until whipped, set aside. Melt butter in a sauce pan, add pine nuts and cook until the nuts brown a little. (While waiting begin boiling a pot of water for the gnocchi.) Add 1/2 cup cream to the butter and pine nuts and bring to a light boil. Cook for one minute, then turn the heat down to low. Add basil and prosciutto. Then fold in the whipped cream and the parmesan.

Add gnocchi to boiling water. Once they float, they are done! (Happens quickly.) Remove and mix with sauce. Serve Immediately.

You will be so happy you gave this a try.

**Little hint: The gnocchi and sauce are best eaten right away. Leftovers are still delicious but the sauce breaks down, separating the oils, and isn’t quite as good. So eat it up!

[print_this]

Gnocchi

Gnocchi dough:

2 cups ricotta
2 eggs
1 cup shredded parmesan
1/2 tsp salt
1/2 tsp white pepper
1/4 tsp nutmeg
2 cups flour

**I used rice flour (because of an allergy) and it still worked great.

(But I know no different……the other wheat-eaters told me it was still great!!)

Mix all ingredients except flour together. Than gradually add the flour. You may need less depending on how big your eggs are. You want a soft, not too sticky, dough. The dough is easier to work with if its a little chilled, so take about a 1/3 of the dough out and place the rest in the fridge until needed. Roll out the dough on a floured surface into a 1/2 inch thick rope. Then cut the rope into 1/2 long pieces. Then roll each piece on the back of a fork to give it the ridges. That is just to help it hold the sauce, so don’t worry about perfection. Then line them all up on a pan, keeping them separate. Then place a piece of wax paper over top and begin another layer of gnocchi. Repeat until all of the dough is used. Cover the top with another piece of wax paper and place them in the fridge until ready to be boiled.

Sauce:

1/2 cup butter
2 ounces of prosciutto chopped
10 torn basil leaves
1/4 cup pine nuts
1 cup cream
1/2 cup shredded parmesan

Add gnocchi to boiling water. Once they float, they are done! (Happens quickly.) Remove and mix with sauce. Serve Immediately.

[/print_this]

Author Bio

Article Info

Ashley Johnston

Administrator at Make It & Love It

Ashley Johnston is a professional DIY costume maker, sewist, crafter, and owner of Make It & Love It. She is a mom of 5 and a wife to a very patient (with the craft clutter) husband. In case you’re wondering, she always chooses crafting/sewing/designing over mopping/dusting/wiping base boards……but bathrooms/laundry/full bellies are always attended to. Whew!

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Gnocchi……my mouth is watering just typing the name.

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Ashley Johnston

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Last Updated:

September 11, 2014