Ricotta gnocchi with three aromas

Name: Ricotta gnocchi with three aromas
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Sheep's milk ricotta cheese Roman 1 cup; Fine salt 1 pinch; Black pepper to taste; Type 00 flour 1 cup; Egg yolks 2; Green olives pitted 1.1 oz; Grana Padano PDO cheese to grate 2 tbsp; Lemon peel 1; Tomato purée 0.6 cup; Extra virgin olive oil 2 tbsp; Fine salt to taste; Black pepper to taste; Garlic 1 clove; Marjoram 25 tsp; Grana Padano PDO cheese to grate 3.5 oz; Extra virgin olive oil 7 tbsp; Salt to taste

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615

Calories per serving

Vegetarian

Energy Kcal 615
Carbohydrates g 17.4
of which sugars g 7.8
Protein g 19.4
Fats g 51.9
of which saturated fat g 15.21
Fiber g 2.4
Cholesterol mg 198
Sodium mg 751

Difficulty: Average
Prep time: 30 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Soft pillows of ricotta gnocchi create a meal that looks nice on the plate and tastes even better at the table—these are the kind of fluffy, comforting bites families reach for when they want something both special and familiar. Homemade ricotta gnocchi with three aromas come out light and delicate, so each forkful just melts, offering a great contrast to heavier pasta dishes. It's the gentle richness that makes these dumplings stand out, with the three aromas ricotta gnocchi bringing bright, herb-filled flavor that's really good for weeknight suppers or any time you want dinner to feel a little extra (think family gatherings, birthdays, or just a quick way to treat everyone to something out of the ordinary). When served with a simple butter sauce, these soft gnocchi deliver that GOLDEN combination of taste and texture, while the touch of fresh herbs gives every bite a delicious lift—great choice for home cooks and for those ready to enjoy dinner together, no matter how busy life gets. The appearance is welcoming, the taste is mild yet memorable, and families talk about coming back for seconds... sometimes thirds!

Busy parents seriously appreciate how quick ricotta gnocchi work for family meals, since they're often lighter than potato versions and fit into so many routines without fuss—dressed up for company or just tossed with butter and sage for a relaxed night. The easy ricotta gnocchi recipe is a go-to because it keeps everyone (kids included) happy, plus these dumplings stay soft and satisfying, even if made in advance and served later on. Try serving them on their own for a simple meal, or next to a crisp salad and garlic bread for a more complete dinner—always feels like a real treat, with lots of complements on how moist and tender they taste. Add a little fresh cheese or extra herbs on top (kids love helping sprinkle!), and you’ve just turned regular dinner into one of those family favorites that really bring everybody together. Reliability, comfort, and versatility come together in this luxurious gnocchi dinner, making sure home cooks always have a crowd-pleaser that fits any occasion—definitely a recipe everyone appreciates having in the weekly rotation.

INGREDIENTS

615

Calories per serving

Ingredients for Ricotta Gnocchi: Sheep's milk ricotta cheese 1 cup (240 g) - Roman; Fine salt 1 pinch; Black pepper to taste; Type 00 flour 1 cup (50 g); Egg yolks 2; Green olives 1.1 oz (30 g) - pitted; Grana Padano PDO cheese 2 tbsp (10 g) - to grate; Lemon peel 1

for the Tomato Sauce: Tomato purée 0.6 cup (150 g); Extra virgin olive oil 2 tbsp (30 g); Fine salt to taste; Black pepper to taste; Garlic 1 clove

For the Marjoram Pesto: Marjoram 25 tsp (25 g); Grana Padano PDO cheese 3.5 oz (100 g) - to grate; Extra virgin olive oil 7 tbsp (100 g); Salt to taste

Preparation

How to prepare Ricotta gnocchi with three aromas

To prepare the ricotta gnocchi with three aromas, start with the gnocchi dough. In a large bowl, add the ricotta and season it with pepper and salt 1. Then incorporate the sifted flour 2 and finely chopped green olives 3.

At this point, also add the slightly beaten egg yolks 4 and mix. Add the grated Grana cheese 5 and the grated zest of half an untreated lemon 6.

It's time to mix well with the help of a fork to obtain a homogeneous dough 7. Using two tablespoons, take a small amount of dough (about 0.7 oz) and shape it into a quenelle 8, which is an almond-shaped gnocchi; then gently place it on a tray previously lined with parchment paper 9.

Continue in this way until the dough is used up. You should get 20 gnocchi 10. Now move on to the sauce: in a high-sided pan, heat a drizzle of oil and fry a peeled garlic clove 11. When it takes on color, remove the clove 12.

In the flavored oil, now pour the tomato passata 13 and season with salt and pepper 14. Continue cooking for about 20 minutes, and in the meantime, prepare the pesto. In the mixer glass, pour the washed and dried marjoram leaves 15

Add the grated cheese 16, the pine nuts 17, and the extra virgin olive oil 18

Then turn on the mixer and blend into a cream 19. Incorporate the obtained pesto into the sauce 20, which in the meantime will be ready. Set aside only a small amount of pesto to garnish the dishes. Mix the pesto well into the sauce, and keep warm 21.

Bring a pot of plenty of salted water to a simmer. Before it reaches boiling temperature, dip the gnocchi 22 and cook them for about 3 minutes. Gently drain them 23 and arrange them like petals on dishes on which you have poured a few tablespoons of hot sauce. In the center, place a few drops of marjoram pesto. Your ricotta gnocchi with three aromas are steaming and ready to be served 24!

Storage

Once ready, ricotta gnocchi with three aromas should be consumed immediately. However, you can freeze raw ricotta gnocchi placed on a tray lined with parchment paper: once solidified, you can transfer them into a plastic food bag or a suitable container. They should be consumed within 1 month at most. The tomato and marjoram sauce can be stored in the fridge for a maximum of 2-3 days or frozen.