Fluffy Ricotta Gnocchi, the absence of egg makes these gnocchi ultra-light thanks to the natural creaminess from the Sardinian sheep’s milk ricotta doing all the work. In many Italian households, Thursday is still marked by the affectionate ritual “giovedì gnocchi”— “gnocchi on Thursday”, a comforting midweek Italian tradition. 

Serves 2-3, Preparation: 20 mins, Cooking:Tomato sauce: at least 20 minutes, Gnocchi: 2–3 minutes once they float

  • 250 g Sardinian sheep’s milk ricotta

  • 100–130 g farina 00 / plain/ all-purpose flour 

  • About 150 ml of lukewarm water

  • A generous pinch of fine salt

  • 1 garlic clove, lightly crushed

  • 1 fresh thyme sprig

  • 250–300 ml tomato passata / puréed tomatoes 

  • 2 tbsp extra-virgin olive oil (EVOO)

  • Salt and black pepper, to taste

Method

Heat the olive oil in a pan over medium heat, add the garlic and thyme, allowing them to gently sizzle and release their aroma.

Pour in the passata, season with salt and pepper, let it simmer about 20 mins or until slightly reduced, keep aside.

Place the ricotta in a bowl and mix it with the salt, add the flour, then begin mixing with a wooden spoon.

While stirring, pour in the water slowly, continuing to mix until a soft, cohesive dough starts to form.

Transfer the dough to a lightly floured work surface.

Knead it briefly with your hands. The warmth of your hands may make the dough slightly sticky, so work gently.

Tip: if the dough feels too sticky, add the tiniest amount of flour—only as much as absolutely necessary. Adding too much flour will make the gnocchi firm rather than soft once cooked.

Take a portion of dough and roll it into a long rope. Cut the rope into small pieces.

Using your fingertips or palms, roll each piece into a tiny round gnocchetto.
Repeat with the remaining dough.

Bring a large pot of salted water to a gentle boil.

Drop in the gnocchi; they will sink at first and then rise to the surface after 2–3 minutes.

Tip: do not drain them in a colander. Just lift them carefully with a skimmer, transfer them straight into the warm sauce.

Gently toss the gnocchi in the sauce for a minute over medium heat so they absorb the flavours.

Serve your fluffy ricotta gnocchi immediately. 

 

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