These eggless ricotta gnocchi are light, soft and incredibly easy to make. Use the best fresh ricotta cheese you can get for the creamiest result.
Ricotta is a popular cheese in Tuscany. Although it is often eaten as it is, ricotta can also be found in many traditional Florentine dishes. Gnudi (meaning “naked” in Florentine dialect) is one of them. They are dumplings made from spinach (or Swiss chard) and ricotta cheese. My eggless ricotta gnocchi are a egg-free variation on classic gnudi. The only ingredients you will need to make them are fresh ricotta and a little flour.
You can dress your eggless ricotta gnocchi with any sauce you like, but I recommend serving them in bianco (meaning “in white”, in a “white” sauce, without tomatoes). Melted butter and sage is always a great option. Pesto works well, too. In the spring, sautèed vegetables (asparagus, zucchini, peas, artichoke, aubergines, peppers) make a colorful dish that’s sure to impress.
Eggless ricotta gnocchi – Gnocchi di ricotta senza uova
- 500 gr sheep’s milk ricotta cheese (can be substituted with cow’s or goat’s milk ricotta)
- 80 gr flour + about 100 gr for shaping the gnocchi
- fresh herbs of your choice (basil, dill, terragon, mint, nipitella)
Drain the ricotta in a colander for at least half an hour. This will allow any excess liquid to squeeze out.
When the cheese has been drained, mix the ricotta with the flour (80 gr). Season with salt and pepper and add the herbs, finely chopped.
Use the mixture to form the gnocchi balls and roll them in flour.
Place the gnocchi on a flour-dusted tray.
Bring a large pot of salted water to a boil, then immerse the gnocchi in the water until they float to the surface. Drain them and dress with the sauce you’ve chosen. Serve immediately.