Ricotta Gnocchi in a Three Cheese Sauce

Ricotta Gnocchi

I love Gnocchi! I order it when we are out and I make it when we are home. Now that I am making my own ricotta, it was time to tackle Ricotta Gnocchi. My first attempt, I have to admit, was more like ricotta soup… but I did not quit and finally found the correct formula! If you decide to make it with store bought ricotta I suggest you strain it overnight in a fine mesh sieve or you will need more flour. It made enough for two batches, but holds well in the refrigerator. I served it in a cheese sauce with poached garlic on the side to take it over the top. Really delicious!

Homemade Ricotta
8 cups whole milk
1 qt heavy cream
2 tsp salt
1/3 cup white wine vinegar

Slowly heat the milk, cream and salt in a sauce pan to a low simmer; it’s important that the milk is very hot, but does not boil. Remove from the heat and add the vinegar. The mixture will begin to separate the milk fat from the whey. Pour into a fine mesh sieve lined with a few layers of cheesecloth and allow to drain for about an hour. Will keep for a week or so in the refrigerator.

Ricotta Gnocchi
4 cups ricotta
2 lg eggs
1 1/2 to 2 cups flour + more for kneading
3 Tbs butter
1 Tbs garlic infused oil (recipe at the end)
2 cloves garlic sliced very thinly
3 Tbs flour
3 slices American cheese
2/3 cup grated Pecorino Cheese
1/2 cup Asiago cheese
1 1/2 cups whole milk
1 tsp dried Oregano
salt & white pepper to taste

In a large mixing bowl add the ricotta, eggs and 1 1/2 cup of flour. With a mixing spoon begin to mix the ingredients together, (I use gloved hands). Empty the contents of the bowl onto a clean, floured surface and begin to knead the mixture together adding flour as needed until the dough just comes together without sticking to your hands. Set the dough aside and lightly re-flour your surface. Cut the dough into 6 equal pieces and roll into logs until the dough is about 3/4 quarters of an inch thick. Cut into 3/4 inch pieces and boil in salted boiling water until they float to the top.

In a separate sauce pan melt the butter and olive oil then slightly cook the sliced garlic. Add three tablespoons of flour and cook an additional 2 minutes. Next add oregano & milk and heat for about five minutes. Add the American cheese and melt into the sauce, then the Pecorino and Asiago. Toss with the Gnocchi, place in a casserole dish and bake at 425°F until the top begins to bubble and brown. Serve with poached garlic… Delicious!

Poached Garlic
2 cups peeled garlic (I use bag garlic for this)
2 (+) cups olive oil
1 tsp salt

Place the garlic, olive oil (covering all the garlic) and the salt in a sauce pot. Cook on medium until the garlic becomes soft and spreadable. Cool before transferring to a container.



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3 thoughts on “Ricotta Gnocchi in a Three Cheese Sauce

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