Description
Light and fluffy homemade ricotta gnocchi made without potatoes, pan-fried in savory beef bacon butter for a crispy finish.
Ingredients
- 4 oz beef bacon, chopped
- 1/2 tsp salt, plus more for boiling water
- 15 oz whole milk ricotta cheese, drained
- 3 Tbsp unsalted butter
- 1/4 tsp nutmeg
- 1 egg plus 1 egg yolk
- 1/4 tsp freshly cracked black pepper
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup grated Parmesan cheese
Instructions
- In a large bowl, mix the drained ricotta, egg, egg yolk, Parmesan, salt, pepper, and nutmeg until smooth. Gradually stir in the flour 1/2 cup at a time until a soft, sticky dough forms.
- Dust a plate with flour, shape the dough into a disk, cover with plastic wrap, and refrigerate for 30 minutes to firm up.
- Fry the chopped beef bacon in a large skillet until crisp, remove with a slotted spoon, then melt the butter in the rendered fat and set aside.
- Bring a large pot of salted water to a boil. Divide the dough into 4 parts, roll each into a 3/4-inch thick log on a floured surface, and cut into 3/4-inch pieces.
- Boil the gnocchi in batches until they float (1-2 minutes), then cook for 2 more minutes before removing with a slotted spoon.
- Reheat the skillet with the butter and fat, add the boiled gnocchi, and sauté for 2 minutes per side until golden. Serve topped with the crispy beef bacon.
Notes
Ensure you use whole milk ricotta and drain it well if it appears watery. For the beef bacon, you can substitute turkey bacon or omit it for a vegetarian version.
- Prep Time: 20 min
- Chilling Time: 30 min
- Cook Time: 12 min
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0.3g
- Sodium: 585mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 80mg
Keywords: Ricotta Gnocchi, homemade pasta, easy gnocchi recipe, beef bacon gnocchi