Andy Montoya
Gnocchi is a type of Italian dumpling that can be made with a variety of ingredients, including semolina, cornmeal, spinach, and bread crumbs. One popular variation is ricotta gnocchi, which is lighter and faster to make than the traditional potato version. When making ricotta gnocchi, it is important to use the right type of ricotta cheese. The best ricottas for gnocchi are high-end varieties with moderate fat content, as ricotta that is too wet or dry can cause the dough to become sticky or crumble. While some recipes call for whole milk ricotta, others suggest using goat's milk ricotta for a stronger flavour. To ensure the ricotta is not too wet, it should be drained before use, either by placing it in a strainer or colander for several hours or by pressing it between paper towels to absorb the moisture.
| Characteristics | Values |
|---|---|
| Type of Ricotta Cheese | Whole milk ricotta cheese |
| Texture | Lumpy |
| Brands | Paesanella, That's Amore, Calabro |
| Draining | Place ricotta in a strainer or sieve over a bowl for at least 30 minutes or overnight |
| Amount | 250g/8 oz after draining |
| Other Ingredients | Flour, egg yolks, Parmesan cheese, salt, and pepper |
| Equipment | Mixing bowl, knife or bench scraper, stockpot, kitchen scale |
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What You'll Learn
Ricotta cheese for gnocchi should be lumpy, not creamy
Gnocchi is a type of Italian dumpling, and "gnocco" is the colloquial word for "lump". Gnocchi is traditionally made with potatoes, but ricotta gnocchi is a lighter, quicker, and easier alternative.
When making ricotta gnocchi, it is important to use the right kind of ricotta cheese. The ricotta should be lumpy, rather than creamy. Soft, creamy, spreadable ricotta is too wet and loose, which will make the dough too sticky. It is better to use regular ricotta that is lumpy and holds its shape when scooped. If you are using soft and creamy ricotta, you will need to extract excess liquid by placing it in a paper towel-lined colander for an hour or even overnight.
Ricotta is traditionally made from the leftover whey from cheese production, so it should be quite low in fat. However, ricotta often tends to have a high fat content, which can make it heavy for gnocchi. Ricotta with a middling range of fattiness is best for gnocchi; look for three to seven grams of total fat per quarter-cup serving. Ricotta should be drained to remove excess moisture before using it to make gnocchi. Fresh ricotta is packed with water, and this moisture can make the dough too sticky if not drained. The ricotta can be drained in a fine-mesh strainer or a paper towel-lined colander.
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Drain the ricotta to remove excess moisture
To make ricotta gnocchi, it is recommended to use whole milk ricotta cheese. Before using the ricotta cheese, it is important to drain off any excess moisture. This can be done by placing the ricotta on paper towels or in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes. This step is crucial as it helps to remove some of the excess moisture from the ricotta, which can affect the texture of the gnocchi.
Draining the ricotta cheese before making gnocchi is an important step to ensure the final dish has the right consistency. By removing the excess moisture, the gnocchi will hold together better during cooking and have a lighter, fluffier texture. This step is especially important if using whole milk ricotta cheese, which tends to have a higher moisture content than part-skim or skim ricotta cheese.
There are a few methods for draining ricotta cheese to remove excess moisture. One method is to use paper towels. Simply place the ricotta cheese in a strainer and let it drain for a few minutes. Then, transfer the ricotta to a bowl and cover it with paper towels. The paper towels will absorb the excess moisture from the ricotta. This method is quick and easy, but it may not remove as much moisture as other methods.
Another method is to use a strainer and bowl. Place a strainer over a bowl and add the ricotta cheese to the strainer. This will allow the moisture to drain out of the ricotta and into the bowl. For this method, it is best to plan ahead as it is recommended to let the ricotta drain for at least 30 minutes or even longer if possible. The longer the ricotta drains, the more moisture will be removed.
Additionally, it is important to note that the type of ricotta cheese used can also affect the moisture content. Whole milk ricotta cheese tends to have a higher moisture content than part-skim or skim ricotta cheese. Therefore, if using whole milk ricotta, it is even more important to take the time to drain off the excess moisture before using it in the gnocchi recipe.
By taking the time to drain the ricotta cheese and remove excess moisture, you can ensure that your ricotta gnocchi will have the perfect texture and consistency. This step may seem small, but it can make a big difference in the final dish, ensuring your gnocchi is light, fluffy, and delicious.
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Use whole milk ricotta for a milder taste
When making ricotta gnocchi, it is important to use the right kind of ricotta cheese to achieve the desired taste and texture. While mass-market ricotta cheese often has a poor taste and texture due to the addition of stabilizers, high-quality ricotta cheese is essential for good results.
For a milder taste, whole milk ricotta cheese is a great option. It is recommended to choose the best-quality brand available, as this will enhance the flavour of the gnocchi. Before using whole milk ricotta, it is important to drain the excess moisture by placing it on paper towels or in a strainer over a bowl for at least 30 minutes. This step is crucial as ricotta is naturally packed with water, and excess moisture can affect the texture of the gnocchi.
Whole milk ricotta tends to have a higher fat content, resulting in a creamier and richer flavour. However, when draining this type of ricotta, it may stick to the paper towels due to the higher fat content, so it is advisable to use a rubber spatula to remove it gently. Despite the longer draining time, the end result is worth it, as the gnocchi will have a softer and lighter texture.
Additionally, when shopping for whole milk ricotta, look for brands with a middling range of fattiness, ideally with three to seven grams of total fat per quarter cup serving. This will ensure that the ricotta is not too heavy for the gnocchi while still providing a delicious, creamy texture. By following these tips and choosing whole milk ricotta, you can create delicious and fluffy ricotta gnocchi with a milder flavour that your family and friends will surely enjoy.
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Goat's milk ricotta has a stronger flavour
Ricotta gnocchi is a delightful, quick and easy dish to make. The recipe calls for whole milk ricotta cheese, which is typically made from cow's milk. However, you can also make ricotta cheese from goat's milk, which has a stronger flavour and a distinct texture.
Goat's milk ricotta has a more pronounced flavour than ricotta made from cow's milk. This is due to the inherent characteristics of goat's milk, which has a stronger taste and aroma. The ricotta made from goat's milk will take on this stronger flavour profile, resulting in a more intense cheese.
Additionally, the process of making ricotta from goat's milk can contribute to its stronger flavour. When making ricotta from goat's milk, it is recommended to use fresh, unpasteurized milk if possible. However, if ultra-pasteurized goat's milk is used, the milk may struggle to curdle due to the high-heat processing it undergoes, which alters the protein structure. To compensate, one can increase the acidity by adding more lemon juice or using white vinegar, which is a stronger acid. The type and amount of acid used can influence the flavour of the final product, resulting in a more robust taste.
The texture of goat's milk ricotta also differs from that made with cow's milk. Goat's milk tends to produce smaller curds, resulting in a softer and creamier texture. To achieve the desired consistency, the ricotta needs to be drained for a longer period, typically at least 20 minutes or more. This longer draining time can also impact the flavour, as the cheese loses moisture and becomes more concentrated, intensifying the flavour.
When making ricotta gnocchi with goat's milk ricotta, it is important to consider the stronger flavour of the cheese. The goat's milk ricotta will impart a more distinct and pungent taste to the gnocchi. To balance this, you may want to adjust the other ingredients or consider serving it with a complementary sauce. Additionally, the softer texture of the goat's milk ricotta may affect the final consistency of the gnocchi dough, so adjustments to the recipe may be necessary to achieve the desired texture.
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Avoid mass-market ricotta, which is poor quality
When making ricotta gnocchi, it is important to use high-quality ricotta cheese. While it may be tempting to opt for mass-market ricotta due to its convenience and affordability, it is important to note that this type of ricotta is often of poor quality and can negatively impact the taste and texture of your gnocchi.
Mass-market ricotta cheese is typically produced on a large scale, prioritizing efficiency and profitability over quality. This can result in a range of issues, from an unpleasant texture to a lack of freshness. Ricotta should have a soft and creamy texture, with a slight graininess, but mass-market varieties often fall short of this ideal. The milk used in mass production may be overheated or over-agitated, causing the proteins to tighten into rubbery bundles, resulting in a chalky and grainy texture that is unappetizing.
Additionally, mass-market ricotta may be contaminated due to issues with the vendor's equipment or storage practices. This can lead to spoilage and an unpleasant taste, ruining your gnocchi. Even if the ricotta is not contaminated, it may already be old when you purchase it, leaving you with little time to use it before it spoils.
To ensure the best results for your gnocchi, it is advisable to avoid mass-market ricotta. Instead, seek out high-quality ricotta from reputable cheese makers or specialty stores. Look for ricotta made with whole milk, an acid coagulant, and salt, without any unnecessary additives. While it may require more effort to source, the superior quality will be evident in the taste and texture of your final dish.
Remember, when making ricotta gnocchi, the quality of your ingredients can make all the difference. By choosing the best ricotta available, you can elevate your gnocchi from mediocre to magnificent. So, take the time to source your ricotta carefully, and you'll be rewarded with a delicious and authentic Italian dining experience.
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Frequently asked questions
You should use whole milk ricotta cheese for making gnocchi. Avoid the soft, creamy, spreadable type as it will make the dough too sticky.
Yes, it is recommended to drain the ricotta cheese to remove excess moisture. You can do this by placing it in a strainer or sieve over a bowl and leaving it in the refrigerator for at least 30 minutes, or even overnight.
Look for higher-end brands of ricotta cheese with a middling range of fattiness. Some recommended brands include Calabro, Paesanella, and That's Amore.
Yes, you can use goat's milk ricotta, but it will have a stronger taste.
Yes, you can freeze ricotta gnocchi. Place them in a single layer on a cookie sheet and freeze for about two hours, then transfer them to a freezer bag or airtight container. They will last for up to six weeks in the freezer.
