Why are my ricotta gnocchi mushy?
Ricotta gnocchi can become mushy if they contain too much moisture. This can happen if the ricotta is too wet or the gnocchi dough is overworked. To prevent mushiness, drain excess liquid from the ricotta before using it and handle the dough gently to avoid compacting it too much.
Can you cook gnocchi in the sauce instead of boiling?
You can cook gnocchi directly in sauce instead of boiling them separately. This method infuses the gnocchi with the sauce's flavour as they cook. Add the uncooked gnocchi to your simmering sauce and cook until they float to the surface. Just be sure to use a sauce that's not too thick or heavy, as it may hinder the gnocchi from cooking evenly.
Is ricotta gnocchi healthier than potato gnocchi?
As for whether ricotta gnocchi is healthier than potato gnocchi, it depends on your definition of "healthy." Ricotta gnocchi typically has a lighter texture and may be lower in carbohydrates and calories than potato gnocchi, made primarily from potatoes and flour. However, both types of gnocchi can be part of a balanced diet when enjoyed in moderation.
How to make baked ricotta gnocchi
Ingredients
400g fresh ricotta
3 x 400g cans cherry tomatoes in natural juice
1 brown onion, finely diced
1 clove garlic, smashed
2 Tbsp tomato paste
1 Tbsp balsamic vinegar
¼ cup basil sprigs, plus extra to garnish
Sea-salt flakes and ground white pepper, to season
60g parmesan, finely grated
1 free-range egg, lightly beaten
Pinch of ground nutmeg
½ cup plain flour, plus extra, to dust
½ cup shredded mozzarella
Garlicky herb toasts, to serve
Mixed green salad, to serve
Method
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Preheat oven to 180°C fanforced (200°C conventional). Put ricotta in a sieve over a bowl for 10 minutes or until excess liquid has drained away. Transfer to a large bowl.
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Meanwhile, put 2 cans of the tomatoes, onion, garlic, tomato paste, vinegar, basil and a generous amount of salt and pepper into a large roasting dish about 35 x 25cm.
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Stir to combine and bake uncovered for 20 minutes or until slightly thickened. Set aside. Increase oven to 200°C fan-forced (220°C conventional).
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Meanwhile, to make gnocchi, add parmesan, egg and nutmeg to ricotta. Season. Stir until combined.
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Sift in flour and gently stir with a wooden spoon until mixture comes together to form a soft dough.
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Divide dough into three portions. Put one portion onto a lightly floured surface, roll the dough into a log about 2cm thick. Using a sharp knife, cut log into 2cm-long pieces. Set aside on a tray. Repeat with remaining dough.
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Bring a large saucepan of water to the boil, drop half of the gnocchi into the water one by one. Stir gently. Cook for about 2 minutes or until gnocchi rises to the surface, then cook for a further 2 minutes.
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Use a slotted spoon to remove gnocchi from the water and spoon on top of baked tomato mixture. Repeat with remaining gnocchi.
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Scatter remaining cherry tomatoes over the top, followed by mozzarella. Bake for 15 minutes or until golden. Garnish with extra basil and serve with garlic bread and salad.