Quick and SO easy to make, this gluten-free ricotta gnocchi absolutely melts in your mouth. Toss it in pesto, red sauce, or simply olive oil for the best gnocchi meal of your life!
As you read these very words, I am somewhere in Italy (squeeeeeeal), likely with a gelato in one hand and a caffè in the other. Annnnd un bicchiere di vino is probably also involved somehow — it’s 5 o’clock somewhere, right? 😉
This is a very special vacation, as it’s one we’ve been planning, saving for, and dreaming about for a couple years now. Anthony (my husband) is an architect, and has been suffering through studying hard for his SEVEN licensure exams, so we started planning this vacation as a motivator and a celebratory event. Though he’s not officially done (bad timing/planning on my part — whoops!) he’s so, so close and I’m so proud of all of his hard work, late nights, and long studying hours. And I’ll drink/vacation to all of that! [Come celebrate with us by following our adventures on Instagram @grain.changer!]
In an ode to our vacation, I wanted to share one of my most favorite Italian dishes with you: Gnocchi.
Back when we very first started dating, before I was gluten-free, Anthony introduced me to the wonderfulness that is gnocchi and — ohmygosh– love at first bite. Growing up we had some Italian food, but when it came to pastas we never really deviated from good ol’ spaghetti noodles, other than stuffed shells on special occasions. I think I may have even cried out “Gnocchi, where have you been all my life?!?!” within the first few bites.
Fast forward a little over a year, and womp womp, no more gluten. I was certain that meant I had to kiss gnocchi good-bye forever. I may have even shed a gnocchi sized tear. I mean, have you seen gluten-free gnocchi in the grocery store? I hadn’t even heard of a single brand offering g-free gnocchi until pretty recently. Devastating.
Then one weekend when we were visiting NYC, we stumbled upon a little Italian place, saw a sign that they had a gluten-free menu, and gave it a shot. Guess what? GNOCCHI ON THE MENU. And it was incredible. So, seeing that it could be done and done well gluten-free, naturally I spent the rest of the meal Googling gluten-free gnocchi recipes.
The first gnocchi I ever attempted was SO good (sweet potato — yum!) but took for-freaking-ever to make. As in, what felt like all dang day. Because, you know, baking potatoes takes a good hour or so, then there’s the cooling (another hour), and THEN the whole mixing, rolling, scoring, cutting thing — and when you’re going to all that trouble naturally you quadruple the recipe… which doesn’t add to the prep time at all (<— AllOfTheSarcasm). Luckily we got to eat off of that batch for months thanks to our freezer, but I never have been able to muster up the energy to make another batch.
That is, until I heard about ricotta gnocchi. Wait, you mean I can make delicious homemade gluten-free gnocchi without all of the potato madness?? (Patience = not my strong suit.) SIGN ME UPPPP.
I scoured the interwebs, made a mash-up of a few recipes, tested, tweaked, tested, tweaked, until THIS:
100% pain-free gluten-free gnocchi gloriousness. Really, there aren’t even words. Though Anthony came pretty close when he said: “they’re perfect little pillows of gnocchi wonderfulness.”
… pillows of gnocchi wonderfulness…. YESSSS. There are no better words.
These gnocchi are so light and fluffy, yet tough enough to stand up to just about any sauce. They’re hearty and filling, yet they absolutely melt in your mouth.
Who would even want potato gnocchi when you can have pillows of wonderfulness? Really though.
They are SO easy to whip up, too. From beginning to end, they probably take just about as much time to prep and cook as your standard out-of-the-box pasta would take. No lies.
My favorite way eat ricotta gnocchi is tossed in a little pesto and olive oil, and topped with some fresh tomatoes. Sometimes if I’m feeling crazy I’ll even add some spicy Italian sausage on top, too. Regular ol’ pasta sauce would also work very nicely with this gnocchi, as would a brown butter and sage sauce, or an alfredo…. and now I’m drooling. So many wonderful options!
If you have made the standard potato gnocchi from scratch before, one thing to note is that this dough will be much more wet than the standard gnocchi dough — that’s okay! You just need it to be dry enough that it will roll (with the assistance of a gluten-free floured surface) into a log without sticking. The moisture is that makes it so pillow-like!
I really can’t wait for you to try this recipe. Like so excited that if you were to allow me in your house when you made it, I would be standing right over you, all up in your face, intently watching you take your first bite. Just so I could relive the glorious experience of the first bite.
Annnd I’m guessing my dinner invitation was just rescinded. 😉
I’m so, so excited to gather lots more Italian inspiration and recipes during our vacation (hello World’s Fair focused on FOOD!!!!) and share all of my gluten-free travel tips with you upon my return.
But in the mean time, TRY THIS GNOCCHI! Cin Cin!
- 2 cups ricotta cheese*
- ½ cup grated Parmesan cheese
- 1½ tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 2 large eggs
- 1¾ cups gluten-free all-purpose flour, plus more for dusting
- Bring a large pot of water to a boil.
- Combine the ricotta cheese, parmesan, olive oil, eggs and salt with a whisk in a large mixing bowl. Add the gluten-free flour to the mixture, ⅓ at a time, stirring well after each addition.
- Bring the dough together into one large ball and cut off one-quarter of it.
- Flour your work surface well with gluten-free flour to prevent sticking, and roll the piece of dough into a long log, about ¾ inch diameter thick. Cut the log into 1-inch pieces.
- Repeat with the rest of the dough, quarter by quarter.
- Gently drop the gnocchi in the boiling water, and allow to cook for 2 minutes, or until they rise to the surface of the water.