Dead Easy Gluten Free Ricotta Gnocchi

This recipe for Gluten Free Ricotta Gnocchi is deceptively simple, yet unforgettable. You can enjoy these light fluffy clouds of dumpling deliciousness in 20 minutes from kitchen to table.

Ricotta gnocchi garnished with crispy sage and fresh grated parmesan

Why Ricotta Gnocchi and not Potato Gnocchi?

Put simply, ricotta gnocchi are much lighter, and pillow-like, than potato gnocchi. These gnocchi won't leave you with a heavy feeling after eating them. You'll love this recipe so much, you'll want to come back to them again and again.

There are actually many varieties of gnocchi - most people are only familiar with the type made with potatoes and it's fair to say that potato gnocchi can be a very hit and miss affair. If cooked incorrectly, they are heavy, chewy lumps. Ricotta gnocchi - on the other hand - is much more filling because there is a lower starch content.

Ricotta gnocchi is also much quicker to make than potato gnocchi as there is no potato to pre-cook before forming the dumplings.

Hopefully, I've managed to sell you on making these Gluten Free Ricotta Gnocchi the next time you desire a decadent, yet easy meal.

Get in my belly, Gluten Free Ricotta Gnocchi!

How to make this recipe

As already mentioned, making these gnocchi is very easy and practically foolproof. They're also quite fun to make and it would be quite romantic to make them while sipping some wine. Here's a quick overview of how to cook the gnocchi and more details are in the recipe card below.

Make the dumplings

• Start with low fat or full fat ricotta cheese which is drained of all liquid
• Add to a mixing bowl along with the whole egg, yolk, parmesan and salt - mix well with a fork
• Add in ½ cup of flour - mix with a fork or your hands.
• Test by forming a small dumpling - if it holds its shape, then there is enough flour. If not, slowly add a bit more (up to ¾ cup total).
• Once you have added enough flour, add in the nutmeg if using and mix in well.
• Now, make all the dumplings in your preferred size using your hands to shape and mould together. Place on an oiled plate to prevent sticking.

Boil the dumplings

• Fill a large saucepan to ¾ full with water and then bring to a boil.
• Now place all the dumplings in the boiling water. After about 30 seconds, gently stir with a wooden spoon to prevent any sticking together.
• The gnocchi are done once they start floating for 30 seconds - usually in around 4 minutes. Drain.

Brown the dumplings - optional

• Drain the gnocchi, then brown them in a pan with butter and/or olive oil until lightly golden on each side.
• Crisp up some sage leaves at the same time in the pan.

Serve the gnocchi and wait for the accolades to flow

• Serve immediately with crispy fried sage leaves, grated parmesan and the butter/oil.

Serving suggestions

These gnocchi are perfect with the browned butter, parmesan and crispy sage. Alternatively, you can serve with basil pesto - I have a fantastic recipe for Macadamia Basil Pesto in my eBook Bread or Dead.

Get in my belly, Gluten Free Ricotta Gnocchi!

Dead Easy Gluten Free Ricotta Gnocchi

Gluten Free Ricotta Gnocchi are little fluffy clouds of heaven. From the kitchen to your table in only 20 minutes.

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Course: Main Course

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 2

Author: Allison Jones

Ingredients

• 250 g (8.8oz) low fat or full fat ricotta
• 1 extra large egg
• 1 extra large egg yolk
• 50 g (1.8oz) freshly fine grated parmesan cheese
• ½ teaspoon fine sea salt
• 35g to 47g white rice flour (½ to ¾ cup)
• ⅓ teaspoon ground nutmeg
• unsalted butter and/or olive oil for browning and sauce
• sage leaves for garnish

Instructions

• Drain the ricotta of all liquid and then add to a mixing bowl along with the whole egg, yolk, parmesan and salt.
• Mix with a fork or your hands until well combined.
• Add in ½ cup of flour - mix with a fork or your hands. Test by forming a small dumpling - if it holds its shape, then there is enough flour. If not, slowly add a bit more.
• Once you have added enough flour, add in the nutmeg if using and mix in well.
• Now, make all the dumplings in your preferred size using your hands to shape and mould together. Place on an oiled plate to prevent sticking.
• Fill a large saucepan to ¾ full with water and then bring to a boil.
• Now place all the dumplings in the boiling water. After about 30 seconds, gently stir with a wooden spoon to prevent any sticking together.
• The gnocchi are done once they start floating for 30 seconds - usually in around 4 minutes. Sometimes they don't float all that much, so just use the time guide instead.
• Drain the gnocchi, then brown them in a pan with butter and/or olive oil until lightly golden on each side. You can also crisp up some sage leaves at the same time in the pan.
• Serve immediately with crispy fried sage leaves, grated parmesan and the butter/oil.

Notes

Ricotta should be the type bought from the deli section of the supermarket, not from the refigerator shelves

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