Ricotta Gnocchi
Homemade ricotta gnocchi have two things going over their potato gnocchi brethren: The cheesier dumplings are lighter and fluffier, and the base (ricotta cheese) is ready to go with little extra work from you. The gnocchi dough comes together easily by hand and requires no special tools or techniques for shaping, making this recipe foolproof for even the most novice of home cooks. It’s everything we love about handmade pasta with a fraction of the work.
For chef Michelle Bernstein’s ricotta gnocchi recipe, you’ll boil and drain the pillowy dumplings, then bathe them in a creamy sauce punctuated with bright lemon zest and plenty of black pepper. You’ll find the method so easy, though, you may be tempted to make weeknight gnocchi a regular thing, pairing them with a summery fresh tomato sauce, classic Italian pesto, a brown butter and sage sauce, a simple shower of grated Parmesan cheese, or some other favorite sauce (we promise not to tell if that means jarred marinara).
Interested in crispy gnocchi? Try our sheet-pan method for turning store-bought shelf-stable dumplings into crackly, chewy gnocchi nuggets with tomatoes and arugula.
