Gluten Free Ricotta Gnocchi with Quick Tomato Sauce Recipe

Post image for Gluten Free Ricotta Gnocchi with Quick Tomato Sauce Recipe

by Carol Kicinski on September 27, 2010

[donotprint]Dressed they are not exactly homely; they have a bland sort of appeal, respectable, sturdy, decent, ordinary. But shed of their clothing they are transformed into lush, provocative pillows of delectableness; creamy, soft and sensuous.

Ahem.

I am talking ravioli here. What did you think?

Naked Ravioli (or Ravioli Nudi as they are called in Italian) is basically ricotta gnocchi – like the insides of ricotta ravioli without the pasta wrapping. And my-oh-my are they heavenly.

Many moons ago a friend of mine and I decided to throw a dinner party for a group of friends and (foolishly) decided to make homemade ravioli. We toiled for hours and hours, making homemade pasta, rolling, cutting, drying and cutting again and then filling the pasta with parmesan flavored ricotta and carefully pinching every single square of pasta to seal them so they wouldn’t burst when cooked. Despite all our careful pinching there were still a few that did burst and I found myself fishing out the cooked filling that had escaped their doughy (gluten-filled) outsides and settled at the bottom of the pot. They were without a doubt my favorite part of the meal.

That meal took us forever to prepare and yes, it was good enough for company however we were too tired to enjoy our guests or the fruits of our hard labor. Preparing this gluten-free naked ravioli and sauce took me somewhere under 45 minutes (not counting the time to drain the ricotta) and was good enough to serve visiting diplomats or Hugh Jackman, or more importantly, my family.

There are few things you need to know to ensure perfect success.

No Whey! You need to drain the whey off the ricotta. This is simple. Place your ricotta in a strainer or wrap in some cheese cloth an put in a colander set over a bowl to catch the liquid, top with a piece of plastic wrap and refrigerate overnight (or up to 24 hours). This will ensure your ricotta is nice and dry which will keep your gnocchi from becoming too dense.

Ricotta Cheese

Let the liquid drain off

Easy Tiger. Go easy on the salt and nutmeg. The parmesan adds a good bit of saltiness and you only need a couple of small gratings of nutmeg – you do not want eggnog flavored dumplings.

Enough is enough! Add just as much potato starch as is necessary to keep the gnocchi together so they stay nice and light. Which brings me to my next tip…

Testing, testing, testing. Add the minimum amount of potato starch and then drop a spoonful in some boiling water. If it falls apart when you push on it gently, you need more. If it stays together, firmly but still soft, you got it! Depending on the humidity and all sorts of factors, this amount can change from day to day so don’t skip the testing. (I usually use about 7 tablespoons.)

Gluten Free Ricotta Gnocchi Not Good

Nope, need more potato starch

Gluten Free Ricotta Gnocchi Perfect

Perfect!

Believe it or not, I had some left over so I stored the gnocchi and sauce separately in the fridge and then reheated the gnocchi in the microwave for about 30 seconds or so and served with re-heated sauce. Perfectly yummy the second time around.

Gluten Free Ricotta Gnocchi
[/donotprint]

[print_link]

Gluten Free Ricotta Gnocchi with Quick Tomato Sauce Recipe

Ingredients

Gnocchi

2 cups ricotta cheese
1 cup finely grated parmesan cheese plus more for serving
2 large eggs
Small pinch of kosher or sea salt
2 gratings of fresh nutmeg
Approximately ½ cup potato starch (not potato flour)

Sauce

2 teaspoons olive oil
1 small onion, finely diced
Pinch of crushed red pepper flakes
2 cloves garlic, finely mined
1 – 35 ounce can of whole plum tomatoes (preferably San Marzano) – drained and sauce reserved
6 or 7 fresh basil leaves, finely chopped
Salt and Pepper

Directions

Place your ricotta in a strainer or wrap in some cheese cloth an put in a colander and set over a bowl to catch the liquid, place a piece of plastic wrap over the ricotta and refrigerate overnight (or up to 24 hours).

Mix the drained ricotta with the parmesan cheese, eggs salt and nutmeg until well blended. Start with ¼ cup of potato starch, add to mixture and blend well.

Bring a large pot of salted water to a boil and drop a big spoonful (I use a small ice cream scoop – about 1 tablespoon sized) into the boiling water. Cook until it swells and rises to the top, about 2 -3 minutes. Remove with a slotted spoon remove from the water and gently push it with your finger. If it falls apart you need to add more potato starch. Repeat until one gnocchi comes out perfect. At this point, prepare the sauce, keeping the cooking water warm.

Heat a large skillet over medium heat and add the olive oil. Add the onions, salt and crushed red pepper and cook until the onions are soft and translucent, about 7 or 8 minutes. Add the garlic and cook for 2 minutes. Add the drained tomatoes and break them up with a spatula or you hand into rough chunks. Add ¼ cup of reserved tomato sauce. Raise the heat and bring to a boil. Turn heat down and simmer for 15 minutes. Blend the sauce either with an immersion blender or in a regular blender until almost smooth but not pureed. If blending in a regular blender, remove the little plastic insert from the top and hold a kitchen towel over the top to keep it from exploding. If the sauce is too thick add a little more of the reserve tomato sauce. Return to the pan and stir in the chopped basil. Taste the sauce and adjust seasoning with salt and pepper if needed. Keep warm while cooking the gnocchi.

Return the large pan of salted water to a boil. Drop the gnocchi batter into the boiling water with either a large spoon or small ice cream scoop – do this in 2 or 3 batches so there are only about 8 – 12 gnocchi in the pan at a time. Cook until the gnocchi swell and float to the top, about 2 -3 minutes. Remove with a slotted spoon, spider skimmer or mesh strainer with a long handle and blot with a tea towel. Place on a plate and keep warm until all the gnocchi are cooked.

Ladle some sauce on the plate, spread it out a bit and place 4 – 6 gnocchi on top. Serve with grated parmesan cheese.

Servings

This Gluten Free Recipe Serves 4 – 6 People.

[donotprint]

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owners. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation.

[/donotprint]

{ 21 comments… read them below or add one }

Jenn September 27, 2010 at 6:54 am

Beautiful! The only time I have made ricotta gnocchi was for a Daring Cooks challenge last year, and I've been thinking I need to revisit it and try them again :) These look perfect!

Reply

DeltaWhiskey September 27, 2010 at 9:28 am

Wow. I think I'm going to have to make these this weekend. I made some ravioli a few weeks ago that was… eh… not good. I'll give this a shot though!

Reply

gfe--gluten free easily September 27, 2010 at 2:04 pm

I didn't know you had to strain off the whey, Carol. Interesting and helpful for sure, but let's get to the really important stuff … this gnocchi looks so amazing! Your photos are absolutely stunning!

Hugs,
Shirley

Reply

Erin Swing September 27, 2010 at 5:43 pm

Perfecto! Wow, your photos are so beautiful. Your recipes look great!

Reply

Chelsey September 27, 2010 at 7:05 pm

Genius! Ravioli without the labor and all the flavor. I am TOTALLY making these. Simple yet elegant I am really liking it. Way to go Carol!

Reply

Iris September 27, 2010 at 10:50 pm

I think I've died and gone to heaven.

p.s. made delicious lemon cheesecake bars with your flour blend. Need to buy some more so I can try out all the other recipes I wanted to get to!

Reply

ROY September 27, 2010 at 11:07 pm

This is such a beautiful post, and Congratulations, your work in photography is stunning and very inspiring.

Reply

Diane-The WHOLE Gang September 28, 2010 at 3:25 am

Your gnocchi looks so much prettier than mine. I almost posted my recipe today. How funny. We must be on the same wave length. You are a kitchen magician. You're food always looks amazing and I bet it tastes even better.

Reply

LV September 28, 2010 at 5:39 am

These look absolutely delicious.

Reply

Cheryl Harris September 28, 2010 at 5:46 am

those are stunningly beautiful!

Reply

Lisa (bakebikeblog) September 28, 2010 at 1:03 pm

oh my – these look positively delightful! Must put them on my 'to make' list!

Reply

The InTolerant Chef September 28, 2010 at 4:47 pm

My, what an alluring description! I think we should all try them just based on that alone..

Reply

Jas. September 28, 2010 at 6:45 pm

Love ricotta gnocchi we make it all the time round here with a very similar recipe. Love the photos!

Reply

The Short (dis)Order Cook September 29, 2010 at 7:11 am

I have always loved gnudi. The best ones I ever had were at Mia Dona, where they really tasted like ravioli pillows.

I have been wondering how to do a good gluten-free gnocchi dish. Thanks for the inspiration. I'd love to see a glute-free classic potato gnocchi recipe.

Reply

Bren September 29, 2010 at 8:34 am

can i have that entire dish and plating props! so lovely, Carol…

Reply

Thewholesomehome September 29, 2010 at 10:04 am

Gnocchi is my weakness! I tried the ricotta recipe from Martha and it failed so bad! I can't wait to redeem myself. I will be making this very soon!

Reply

Tasty Eats At Home October 4, 2010 at 11:28 am

Wow, this looks so comforting and delicious!

Reply

PattyBoots October 5, 2010 at 6:01 pm

I wonder if you could then "squish" these and fry them like pierogi?

And the draining of the ricotta reminds me of making yogurt cheese.

Regardless, YUM!

Reply

Mrs. Ed October 19, 2010 at 2:25 pm

Mmmm, what an interesting recipe, this looks so good.

Reply

Mrs. G October 21, 2011 at 12:52 pm

I tried these a while back and also added a little thawed, frozen spinach. They are very rich and tasty.
recap: http://sowingtheseedsoffamily.blogspot.com/2011/09/gnudi-nudey.html

Reply

Frank @ Kraemers Culinary Blog June 22, 2012 at 12:11 am

I love the idea of a gluten free gnocchi. I’m not too familiar with gluten free cooking, but I will definitely try it. I like the way you made the gnocchi. It reminded me when I use to make knoedel long time ago in Germany. Great recipe. Thanks

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: