Homemade Ricotta Gnocchi with Summer Corn and Tomatoes
These light and airy Ricotta Gnocchi are easier to make than potato-based gnocchi and have a tender, delicate texture. We love them with sautéed summer corn and tomatoes, but they're versatile enough for almost any sauce. Freezer-friendly!
Servings: 4 servings
Calories: 521kcal
Equipment
Ingredients
For the ricotta gnocchi
- 500 g (1 lb) ricotta cheese whole milk
- 1 large egg
- ¼ cup Parmigiano Reggiano grated
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 140 g (~1 cup) all-purpose flour plus more as needed
For the sauce
- ½ tsp Kosher salt plus more for cooking gnocchi
- 56.7 g (4 Tbsp) unsalted butter
- 3 ears corn shucked, about 1½-2 cups
- 1 cup cherry or grape tomatoes
- 2 cloves garlic finely chopped
- ¼ cup Parmigiano Reggiano grated, plus more for serving
- Flaky sea salt for serving
- Freshly ground black pepper for serving
Instructions
- Make the gnocchi dough. Place 500g ricotta, 1 large egg, ¼ cup grated Parmesan, 1 tsp Kosher salt, and ¼ tsp black pepper in a large bowl, then stir until well mixed. Add 140g all-purpose flour, then fold with a rubber spatula until the dough just comes together – it will be sticky. Lightly flour a work surface, then dump the gnocchi mixture on top. Knead gently with your hands to form a mostly smooth ball, then set aside for 5-10 minutes, allowing the flour a chance to be absorbed. If the dough is still too sticky to work with after 10 minutes, add flour 1 tablespoon at a time until you can easily handle the dough.
- Form the gnocchi. Line a baking sheet with parchment paper, then dust liberally with flour. Using a knife or a bench scraper, cut the gnocchi dough into 4 equal pieces. It’s more manageable this way. Roll each piece into a log about ½-inch thick, adding more flour to the work surface if it begins to stick. Use a knife or bench scraper to cut each rope into ¾-inch pieces. Immediately place on the floured baking sheet.
- Prepare the water. Bring a large pot of water to a rapid boil, then season generously with 1-2 tablespoons Kosher salt. Meanwhile, make the sauce.
- Prepare the browned butter sauce. Melt 4 Tbsp unsalted butter over medium-high heat, then add shucked corn and tomatoes. Season with ½ tsp Kosher salt, then cook, stirring occasionally, until the corn is lightly browned and the tomatoes begin to burst, about 6-8 minutes. Add 2 cloves chopped garlic, then cook 1 minute more. You can use the spatula to help break up the tomatoes, if wanted. Reduce the heat to low.
- Cook the gnocchi. Carefully add gnocchi to the boiling water, then cook until they float to the top, about 2 minutes. Using a slotted spoon or spider, carefully transfer the gnocchi to the sauce. Reserve the cooking water.
- Finish in the sauce, then serve. Raise the heat to medium-high, then cook the gnocchi in the sauce for about 2-3 minutes. Add ⅓ cup of cooking water and ¼ cup of grated Parmesan, then gently toss the gnocchi in the sauce. Serve in individual bowls with the sauce spooned on top along with additional grated Parmesan, fresh basil leaves, a generous pinch of flaky sea salt, and lots of freshly ground black pepper.
Notes
- Yield: About 60 bite-size gnocchi.
- Make ahead: Shape and refrigerate up to 24 hours. Cook fresh when ready.
- Storage: Refrigerate cooked gnocchi up to 3 days. Reheat gently, preferably in a skillet with butter or oil.
- Freezing: Freeze uncooked gnocchi after shaping for up to 3 months.
Nutrition
Serving: 15gnocchi | Calories: 521kcal | Carbohydrates: 33g | Protein: 24g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 144mg | Sodium: 1197mg | Potassium: 297mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1381IU | Vitamin C: 6mg | Calcium: 429mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
