Ricotta Gnocchi with Meatballs

Ricotta Gnocchi with Meatballs is a delightful twist on traditional gnocchi, offering a light and fluffy texture that pairs beautifully with savory meatballs and rich marinara sauce. This comforting dish is perfect for family gatherings or a cozy dinner at home.

The easy-to-make gnocchi, combined with flavorful meatballs, creates a satisfying meal that’s sure to impress. Whether you choose to make your meatballs from scratch or use store-bought, this recipe will become a favorite in your kitchen!

Ricotta Gnocchi with Meatballs

Ingredients:

2 large eggs

2 cups all-purpose flour (plus extra for dusting)

2 cups dry ricotta cheese

Salt (for boiling water)

Butter (for serving)

Grated cheese (for serving)

Your favorite marinara sauce

Meatballs (homemade or store-bought)

Instructions:

Make the Dough:

In a large bowl, combine the ricotta cheese and eggs. Mix until smooth.

Gradually add 2 cups of flour, mixing until a dough forms. If the dough is sticky, add more flour as needed.

Shape the Gnocchi:

Take a large spoonful of dough and roll it into a log shape between your hands, dusting your palms with flour to prevent sticking.

Lay the logs out on a floured tray (you may need three large cookie sheets).

Cut the logs into pieces the size of your index finger. Roll each piece on a gnocchi board or gently press with a fork to create dimples.

Cook the Gnocchi:

Bring a large pot of salted water to a boil. Cook the gnocchi in small batches; they are done when they float to the surface (about 2-3 minutes).

Use a slotted spoon to transfer the cooked gnocchi to a serving bowl.

Serve:

Toss the gnocchi with melted butter and grated cheese. Serve hot with your favorite marinara sauce and meatballs.

Tips:

For extra flavor, you can sauté garlic or herbs in the butter before tossing with the gnocchi.

Make Ahead: You can prepare the gnocchi in advance and freeze them. Just drop them into boiling water directly from the freezer without thawing.

Variations: Feel free to add herbs or spices to the dough for extra flavor!

Enjoy your delicious homemade ricotta gnocchi with meatballs!

Notes:

Ricotta Quality: Use high-quality, well-drained ricotta for the best texture. Excess moisture can make the gnocchi sticky.

Eggs: Fresh eggs help bind the ingredients together. Room temperature eggs mix better than cold ones.

Flour Measurement: The amount of flour can vary based on the moisture content of the ricotta. Start with 2 cups and add more as needed to prevent stickiness.

Rolling Technique: When rolling out the gnocchi, flour your hands and work surface to keep the dough from sticking.

Cutting Size: For uniform cooking, cut the gnocchi into pieces about the size of the tip of your index finger. This helps ensure they cook evenly.

Cooking in Batches: Don’t overcrowd the pot when boiling the gnocchi. Cooking in small batches allows them to float and cook properly.

Storage: If you make extra gnocchi, they can be frozen. Lay them out on a floured tray to freeze, then transfer to a freezer bag.

Serving Suggestions: Serve the gnocchi with a generous drizzle of melted butter and a sprinkle of cheese. Pair it with your favorite marinara sauce and meatballs for a hearty meal.

Gnocchi Texture: To achieve the best texture, avoid overworking the dough; it should be soft but not too sticky.

Experiment with Flavors: Feel free to add herbs or spices to the gnocchi dough for added flavor, such as basil, oregano, or garlic powder.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use store-bought ricotta?

Yes, store-bought ricotta works well. Just ensure it’s not too watery; drain any excess liquid if necessary.

What can I use instead of flour?

You can use gluten-free flour or almond flour for a gluten-free version, but the texture may differ slightly.

How do I know when the gnocchi are cooked?

They’re done when they float to the surface of the boiling water, which usually takes about 2-3 minutes.

Can I make the gnocchi in advance?

Yes! You can prepare the gnocchi ahead of time and refrigerate them.

For longer storage, freeze them in a single layer and then transfer to a freezer bag.

What sauce pairs best with ricotta gnocchi?

A simple marinara, pesto, or a creamy sauce works well.

You can also drizzle them with melted butter and sprinkle with cheese.

How can I add flavor to the gnocchi dough?

You can add herbs like basil or parsley, or even a pinch of garlic powder to enhance the flavor.

What type of meat can I use for the meatballs?

Ground beef, pork, turkey, or chicken all work well.

You can also use a mix of meats for extra flavor.

How long do the meatballs need to cook?

Bake the meatballs at 375°F (190°C) for about 20-25 minutes or until fully cooked through, depending on their size.

Can I make this recipe vegetarian?

Yes! Omit the meatballs or substitute them with plant-based meat alternatives and serve with a vegetarian sauce.

What’s the best way to store leftovers?

Store leftover gnocchi and meatballs in an airtight container in the fridge for up to 3 days.

Reheat gently on the stove or in the microwave.