Discover the secret to incredibly easy homemade ricotta gnocchi, served with a rich and utterly delicious parmesan and broccoli cream sauce. You’ll be astonished by how simple it is to craft these delicate ricotta dumplings from scratch, and how wonderfully light and satisfying they are. This vibrant, creamy sauce is destined to become a new family favorite, elevating a classic Italian dish to spectacular heights.
Why Choose Ricotta Gnocchi? An Effortless Italian Delight
While traditional homemade potato gnocchi hold a special place in the heart of Italian cuisine, they can be a labor of love. Achieving that perfect, light, and pillowy texture often requires careful technique, precise potato preparation, and a fair amount of time. If not executed correctly, potato gnocchi can turn out heavy or gummy, which is certainly not the goal for these delightful Italian dumplings.
This is where ricotta gnocchi truly shine! They offer a fantastic, much simpler alternative that delivers equally exquisite results without the fuss. Made primarily from fresh ricotta cheese, eggs, and a minimal amount of flour, these gnocchi are inherently lighter and quicker to prepare. The gentle, creamy nature of ricotta yields dumplings that melt in your mouth, providing a sublime culinary experience with significantly less effort. It’s the perfect way to enjoy authentic Italian flavors even on a busy weeknight.
This recipe pairs our incredibly easy ricotta gnocchi with an utterly addicting parmesan and broccoli cream sauce. Trust us, everyone who tries this sauce raves about its rich flavor and velvety texture. It’s a combination that truly sings!
Pro Tip: No time to make any kind of gnocchi from scratch? No worries at all! This sensational broccoli cream sauce is so versatile that it pairs beautifully with high-quality store-bought gnocchi. It’s the perfect quick and delicious meal either way!
Crafting Homemade Ricotta Gnocchi: A Step-by-Step Guide for Pillowy Perfection
Top Tip for Success: The key to making the lightest, most tender ricotta gnocchi lies in using as little flour as possible. Always incorporate the flour gradually, carefully observing the dough’s texture until it’s just right. Over-flouring is the enemy of light gnocchi!
Ingredients for Light and Fluffy Gnocchi
- Fresh ricotta cheese (ensure it’s well-drained for best results)
- Large eggs (bind the dough)
- Grated Parmesan cheese (adds savory depth)
- All-purpose flour (for structure)
- Salt and pepper (to enhance flavors)
Detailed Steps to Make Ricotta Gnocchi
- Combine Wet Ingredients: In a large mixing bowl, add the ricotta cheese, eggs, grated Parmesan, salt, and pepper. Stir these ingredients thoroughly with a wooden spoon or a spatula until they are completely combined and smooth.
- Gradually Add Flour: Begin adding the flour a little at a time. After each addition, gently fold the flour into the ricotta mixture. Continue this process until a soft, pliable dough forms. The amount of flour needed can vary depending on the moisture content of your ricotta (some brands are wetter than others), so trust the feel of the dough rather than adhering strictly to a measurement. The dough should be soft, easy to handle, and no longer excessively sticky.
- Prepare Your Work Surface: Lightly dust a clean work surface with flour. Transfer the ricotta dough from the bowl onto the prepared surface.
- Shape the Dough: Gently shape the sticky ricotta gnocchi dough into a rough rectangular log. Using a flour-dusted knife, cut the log in half. The cut edges will be quite sticky, so remember to dust your knife with flour before each cut and then lightly dust the freshly cut edges of the dough to prevent sticking.
- Divide and Roll: Divide each half of the dough in half again, resulting in four equal pieces. Carefully roll each piece of dough into a long, uniform log, aiming for a thickness of about 1/2 inch to 1 inch.
- Cut the Gnocchi: Once you have your logs, cut each into small-to-medium sized gnocchi. You can create various shapes – simple squares, or use a gnocchi board or the tines of a fork to create ridges, which are excellent for catching sauce. Place the cut gnocchi onto a flour-dusted chopping board or baking sheet, ensuring they don’t touch each other, to prevent sticking.
Preparing the Irresistible Broccoli Cream Sauce
- Blanch the Broccoli: Bring a large pot of generously salted water to a rolling boil. Trim off the thick stalk of the broccoli, leaving only the florets. Add the florets to the boiling water and cook for just 1 minute. Immediately remove them with a slotted spoon and set aside. Keep the water boiling in the pot, as you’ll use it for the gnocchi.
- Sauté Aromatics: In a large pan, heat a little olive oil over medium heat. Add the finely chopped garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
- Add Broccoli and Cream: Roughly chop the blanched broccoli into small-to-medium pieces and add them to the pan with the garlic. Fry for another 30 seconds to 1 minute, then pour in the heavy cream, a pinch of nutmeg, and season with salt and freshly ground black pepper.
- Cook the Gnocchi: At this point, carefully add your homemade ricotta gnocchi to the still-boiling salted water. Gnocchi cook very quickly; they are ready when they float to the surface, typically within 2-3 minutes.
- Finish the Sauce: Bring the cream in the pan to a gentle boil, then reduce the heat to a simmer. Stir in the grated Parmesan cheese. Continue simmering the sauce, stirring occasionally, until it begins to thicken to your desired consistency.
- Combine and Serve: Once the gnocchi float to the surface, remove them from the boiling water using a slotted spoon and transfer them directly into the simmering broccoli cream sauce. Toss gently to ensure all the gnocchi are beautifully coated. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, perhaps with an extra sprinkle of Parmesan.
Versatile Serving Ideas for This Creamy Sauce
While this parmesan and broccoli cream sauce is undeniably perfect with ricotta gnocchi, its rich, savory profile makes it incredibly versatile. Here are a few other delightful ways to enjoy it:
- With Steak: Serve this luscious sauce over perfectly cooked Florentine steak for an indulgent meal. For this variation, you might omit the broccoli and add a little extra parmesan to the sauce for an even richer finish. It pairs wonderfully with pan-fried gnocchi as a side.
- Broccoli Rabe Ricotta Gnudi: This sauce complements other ricotta-based pasta dishes beautifully, such as Broccoli Rabe Ricotta Gnudi with Parmesan Cream. The similar base notes make for a harmonious pairing.
- Veal Cutlets: Elevate Veal Cutlets with Prosciutto by drizzling this creamy parmesan sauce over them. The delicate flavors of veal are beautifully enhanced by the rich sauce.
- Pasta Perfection: Toss this sauce with any of your favorite pasta shapes – fettuccine, tagliatelle, or even penne – for a quick and satisfying meal. Add grilled chicken or shrimp for extra protein.
- Roasted Vegetables: Drizzle the sauce over roasted asparagus, green beans, or even cauliflower for a sophisticated vegetable side dish that’s bursting with flavor.
Explore More Authentic Italian Gnocchi Recipes
If you’ve fallen in love with homemade gnocchi, you’ll be thrilled to explore more of our Italian gnocchi creations:
- Gnocchi alla Sorrentina: A classic baked gnocchi dish with tomato sauce, mozzarella, and basil.
- Easy Pesto Gnocchi: Quick and flavorful gnocchi tossed in vibrant basil pesto.
- Gnocchi With A Brown Butter Sage Sauce: A simple yet elegant sauce that highlights the gnocchi’s delicate flavor.
- Easy Sausage Ragu With Ricotta Gnocchi: Hearty and comforting, perfect for a filling meal.
If you’ve tried this homemade ricotta gnocchi with broccoli cream sauce or any other recipe from our collection, we’d love to hear from you! Don’t forget to leave a comment below and share your experience. Your feedback is invaluable! You can also FOLLOW US on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST for more delicious food ideas and updates.
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Homemade Ricotta Gnocchi with Broccoli Cream Sauce
By Emily
Ingredients
For The Ricotta Gnocchi
- 1 3/4 – 2 cups flour, plus extra for dusting (250g-300g)
- 3 large eggs
- 14 oz ricotta cheese, (400g)
- 1/4 cup parmesan cheese, , grated (20g)
- salt and pepper, to season
For The Sauce
- 1 small broccoli
- 2 cloves garlic
- 1 1/4 cup heavy (double) cream, (300ml)
- 1/2 cup parmesan cheese, (50g)
- 1/2 tbsp olive oil
- 1 pinch nutmeg
- salt and pepper
Instructions
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Add all the gnocchi ingredients apart from the flour in a large mixing bowl and stir with a wooden spoon or spatula until thoroughly combined.
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Gradually add the flour while stopping to fold it into the ricotta mixture. Keep doing this until a soft dough forms. *See notes
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Tip: The amount of flour needed depends on the creaminess of the ricotta (some can be wetter than others). Keep adding the flour until the dough is soft and easy to handle without sticking to your hands.
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Dust a work surface with flour and tip the dough out from the bowl. Shape the ricotta gnocchi dough into a rough rectangle log shape and cut it in half. The dough will be quite sticky at the edges you cut so always dust the knife with flour before cutting and then lightly dust the cut edges.
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Divide each half in half again so you have 4 pieces of dough. Carefully roll each piece of dough into a long log around 1/2 inch to 1 inch thick.
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Cut each rolled out log into gnocchi (small-medium sized) and set them aside on a flour-dusted chopping board or surface.
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Bring a large pot of salted water to a boil. Cut the thick stalk off the broccoli so you only have florets left. Add them to the boiling water for 1 minute then remove with a slotted spoon and set aside (keep the water boiling).
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Finely chop the garlic and fry it in a little olive oil in a large pan. Roughly chop the broccoli into small-medium pieces and add to the garlic.
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Fry for 30 seconds to 1 minute then add the cream, nutmeg and salt and pepper. At this point add the gnocchi to the boiling water.
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Bring the cream to a boil then add the parmesan. Keep the sauce simmering until it started to thicken then remove the gnocchi from the water with a slotted spoon and add to the sauce.
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Toss to coat in the sauce, season with more salt and pepper and serve.
Notes
- The amount of flour will depend on how wet the ricotta is and how large your eggs are. Keep adding a little at a time until a dough forms.
- Always use as little flour as possible and dust your hands to prevent the dough from sticking when rolling.
- I like to sieve the flour into the ricotta so it is totally lump free.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- When I use canned or jarred tomatoes of any kind, I always recommend Cirio or Mutti brands for the best results and flavor.
- All vegetables are medium sized unless stated otherwise.
- All recipes are tested and developed using a fan (convection) oven.
- Find out more about how nutrition is calculated.
- Check out our must-have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Carbohydrates: 42g |
Protein: 21g |
Fat: 33g |
Saturated Fat: 19g |
Cholesterol: 191mg |
Sodium: 277mg |
Potassium: 510mg |
Fiber: 3g |
Sugar: 2g |
Vitamin A: 1860IU |
Vitamin C: 91mg |
Calcium: 344mg |
Iron: 3.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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