Ahhh homemade pasta. There is nothing quite like it. So comforting, satisfying, and 100% worth the effort to make it fresh. Making your own gnocchi may sound a little intimidating, but it’s actually a lot easier to make than other types of pasta. You don’t have to roll out the dough until it’s super thin, and then painstakingly cut it into long ribbons. The only tools you’ll need in this case are your hands and two spoons :)Making everything even easier is the use of ricotta cheese here rather than your more typical potatoes. I followed this recipe by A Couple Cooks for the gnocchi, and added some lovely sauteed zucchini alongside the pasta – which I picked from a farmer’s market held at work the other day. (One perk of working at the University of Michigan; they have really wonderful health and nutrition programs! I’d highly recommend it.) Anyway, I love when zucchini is in season because it’s such a hearty and versatile veggie. A quick saute with some Parmesan and red pepper flakes really allows the zucchini to shine, but you can also use it in a variety of breads/cakes/salads – the list goes on.
This gnocchi always turns out pillowy and luscious, which is just what you what gnocchi to be. If you’ve ever had the experience of eating gnocchis that were more like little bricks than fluffy clouds, I can empathize. I think the lack of potato in these helps keep them light, as well as the small amount of flour. The ricotta and Parmesan mixed right into the pasta is just decadent.
I hope you try these. You won’t be disappointed!
- 1 large egg
- 1 large egg yolk
- 16 oz ricotta
- 1/2 tsp freshly ground black pepper
- 1/2 Cup finely grated Parmesan
- 1/2 tsp salt
- 1 Cup all-purpose flour
- 1/2 jar marinara sauce (or any other sauce you prefer)
- Olive oil
- Fresh basil
- In a large bowl, whisk egg and egg yolk together. Add ricotta, pepper, Parmesan, salt, and mix until well combined.
- Add flour. Mix until just combined and a dough forms. Dough may be a little sticky, but that’s okay!
- Dust a rimmed baking sheet generously with flour.
- Using two spoons, take 1 Tbsp of dough and shape into a “football” shape using two spoons. Drop onto baking sheet and roll in flour to coat.
- Once all gnocchi are formed and coated, cook them in a large pot of boiling water. Stir occasionally. Takes about 5-6 minutes to cook (keep cooking even if they rise to the top).
- Remove gnocchi from water with a slotted spoon and transfer to a plate.
- In a skillet, heat a few drizzles of olive oil and gently pan fry the gnocchi for a few minutes. You’re looking for a lovely, lightly browned pasta!
- Stir in your chosen sauce.
- Remove from heat. Garnish with fresh basil, and enjoy! Serve alongside some veggies if desired, for more nutritional value 🙂