Homemade Ricotta Gnocchi Recipe

Gnocchi is one of the most challenging dumplings you can ever make. The proportions between the potato and flour have to be precise, and the worst part is that nobody has a foolproof recipe to work with — too many factors you just can't control. Humidity level, kind of potato, age of potato (yes, the amount of time a potato has been sitting on the shelf affects its starch level), the kind of flour used, and the size of the eggs — all of it can vary and affect the gnocchi texture. I have to say that today, I make a pretty good potato gnocchi, but even with experience, sometimes it gets dense. What I'm trying to say is that it's never a safe bet. Ricotta gnocchi, on the other hand, uses accurate measurements — no need to shoot in the dark hoping to hit something. The proportions are very clear, and most importantly, it's fast. About 10–15 minutes for a batch from A to Z. The texture of homemade ricotta gnocchi is light and airy — exactly what we always dream about when making potato gnocchi. The flavor is divine, packed with cheesy umami. This is a sure bet, especially if you don't have much time on your hands. Whenever I make homemade ricotta gnocchi, I usually make a large batch and freeze it for future use. These gnocchi freeze perfectly, and the best part is that you don't even need to thaw them — just throw them straight into boiling water and the miracle happens. Of course, when using frozen gnocchi the boiling time will be slightly longer, but we're talking an extra 3–5 minutes — nothing we can't handle. So don't be afraid of making these. They're easy, fast, and delicious, and I can bet that 50% of your guests won't even guess it's not the classic potato kind.