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Ricotta Cheese Recipe

Recipe by Pedro M. A. Neves

This classic Italian ricotta gnocchi showcases the delicate, creamy nature of fresh ricotta cheese combined with spinach, Parmigiano-Reggiano, and light tomato sauce. The pillowy dumplings are a traditional Roman specialty that highlight ricotta's versatility as a main course ingredient. Simple yet elegant, this dish captures the essence of rustic Italian home cooking.

Ingredients

• 500g fresh ricotta cheese
• 300g fresh spinach, roughly chopped
• 100g Parmigiano-Reggiano cheese, finely grated
• 1 large egg
• 80g all-purpose flour
• 50g butter
• 4 cloves garlic, minced
• 400g canned San Marzano tomatoes
• 30ml whole milk
• Salt and freshly ground black pepper to taste
• Nutmeg, pinch
• Fresh basil leaves for garnish
• Extra virgin olive oil, 2 tablespoons

Instructions

1. Blanch fresh spinach in salted boiling water for 2 minutes, then drain thoroughly in a colander. Squeeze the spinach by hand multiple times to remove excess moisture, then finely chop it.

2. In a large bowl, combine the drained ricotta cheese, chopped spinach, grated Parmigiano-Reggiano, egg, milk, salt, pepper, and a pinch of nutmeg. Mix gently until just combined, being careful not to overmix.

3. Add the flour to the ricotta mixture in two additions, folding gently until a soft, slightly sticky dough forms. The mixture should hold together but remain tender.

4. Bring a large pot of salted water to a rolling boil. Using two damp spoons, form quenelles or oval shapes from the ricotta mixture and carefully drop them into the boiling water.

5. Cook the gnocchi until they float to the surface and remain floating for 1 minute more. Remove with a slotted spoon and place on a plate lined with paper towels.

6. While the gnocchi cook, heat butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, then add the canned tomatoes, breaking them up with a wooden spoon. Simmer for 8 minutes until the sauce thickens slightly.

7. Season the tomato sauce with salt and pepper to taste. Gently fold the cooked gnocchi into the sauce, being careful not to break them.

8. Divide the gnocchi and sauce among four warm bowls. Drizzle lightly with extra virgin olive oil, garnish with fresh basil leaves and additional grated Parmigiano-Reggiano.

Substitutions

• Replace spinach with 300g fresh ricotta-stuffed ravioli for a richer variation
• Substitute cow's milk ricotta with sheep's milk ricotta for a more delicate flavor and firmer texture
• Use gluten-free flour in equal proportion for a gluten-free version
• Replace butter with extra virgin olive oil for a lighter, dairy-free sauce

Tips

• Fresh ricotta should be used the same day of purchase or within 2 days for best results; avoid pre-packaged ricotta that contains additives
• Test one gnocchi first by dropping it in boiling water to ensure the mixture holds together; if it falls apart, add 1 tablespoon more flour
• The gnocchi mixture can be refrigerated for up to 4 hours before cooking, which makes it easier to handle
• Serve immediately after plating, as ricotta gnocchi are best enjoyed warm and maintain their delicate texture for only a few minutes

Ricotta gnocchi, known as gnocchi di ricotta or gnudi in Italian cuisine, originated in Rome and Tuscany as a way to use fresh ricotta cheese. Unlike potato gnocchi, these pillowy dumplings celebrate the pure creamy texture of ricotta and represent the Italian philosophy of simple, high-quality ingredients prepared with minimal intervention.

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