Monday May 14: Harvard Book Store Book Signing & Ricotta Gnocchi Recipe

gluten free ricotta gnocchi recipe

Ricotta Gnocchi

Hello everyone,

I hope you had a lovely weekend for la fête des mamans–did you know that Mother’s Day in France is June 3d?

I must say, our day was just lovely. We woke up late (all things considered with a three-year-old sneaking into our bed at 6 AM), then we had a lazy brunch before taking Lulu to the circus (for the first time). Ah to watch the sparkle in her eyes when she discovered acrobats and clowns and magicians and horses! I don’t recall seeing her clap in her hands so much before!

We also had a French pique-nique, and I prepared Fabrizia’s ricotta gnocchi again.

And today (Monday May 14th), I will be at Harvard Book Store to sign copies of my book. The event starts at 7 PM.

I am really pleased to be there.

Harvard Book Store
1256 Massachusetts Ave
Cambridge, MA 02138

And I hope to see you if you are in the area. Oui ?

In the meantime, enjoy the gnocchi. They are a must try!

Gnocchi di ricotta (Ricotta Gnocchi) by Fabrizia Lanza

For 6 people

You need:

  • 1 pound and 2 ounces (500 g) fresh ricotta
  • 2 tablespoons grated Parmesan
  • 3 tablespoons wheat flour (or white rice flour)
  • 1 large egg
  • Semolina flour

Steps:

  • In a bowl, combine the ricotta with the Parmesan, flour and egg. If the ricotta is too soft, add more flour. After mixing the ingredients, the consistency should stay moist.
  • On your table, prepare some semolino flour and knead small portions into pieces of the size of your medium finger (basically make small logs). Cut them into 1-inch pieces.
  • In a large pot, bring salted water to a boil. Gently place the gnocchi in the pot (don’t overcrowd the pan). The gnocchi are ready when they rise to the surface. Remove them with a slotted spoon and repeat until you run out of ingredients.
  • Season the gnocchi as you like and serve them with your favorite sauce (sage-flavored brown butter is one).
  • 25 comments

    1. Deux mois trop tard pour moi! J’étais en réunion près de Harvard mi-mars, too bad… Il ne me reste plus qu’à essayer les gnocchi.

    2. Bonjour Béa,

      I received your book for Mother’s day and I couldn’t have been happier. I read it cover to cover Friday night into Saturday morning. We cooked the pea soup, the fish en papillot, the buckwheat almond chocolate cake, the lemongrass tea cakes, and I was inspired to make a fresh peas, favas, asparagus, red lettuce, heirloom tomatoes salad in a piquant meyer lemon dressing with french feta, lemon thyme, and olives tartines. The best part is my three yer old son J. who is one month younger than Lulu to the day loved it all. This telecom engineer has been truly inspired! Thank you and hope your travels bring to you D.C so I can have my copy signed :)

    3. Oh Dana, this could not make me happier to hear! Thanks so much for the feedback. I hope you continue to enjoy it!

      Frédérique, il va falloir que je vienne en France ;-) ?

    4. Superbes ces gnocchis!!!! Je ne peux encore pas croire que je n’ai pas pu aller te rencontrer à Montréal… J’aime tellement ton bouquin, j’aurais bien aimé pouvoir te le dire de vive voix!!!! Ces gnocchis ont l’air extra, je note!

    5. Hi, Béa–Ah, do you mean 1000g of ricotta? Or 1 pound, 1 ounce (500 gr)? Seems like very little flour for a kilo of fresh ricotta. Thanks. Ken

    6. Hi Ken, thanks for the catch. I corrected. It’s 500 g, so only 1 pound and 2 ounces. Thanks again!

    7. These look so tasty! I can not wait to try ;) I just caught your section on Martha Stewart and you did an amazing job, congratulations! I was curious if you normally make your bread or do you have a store brand favorite?

    8. che buoni! me li cucinava mia nonna (siciliana) quando ero piccola!

    9. Oh PLEASE come to Santa Barbara, California! We have terrific weather, fabulous produce at our farmers markets, and plenty of enthusiastic food-lovers and home cooks/chefs. Let me know if you are interested in coming and I may be able to help find you a good venue. All good wishes! Angela

    10. In that case, Bea, Advance Happy Maman’s Day for June 3rd! Heehee. I enjoy making and eating gnocchi! Thanks for sharing your recipe! I will have to try this. Once, I made your beet gnocchi (recipe from 2007 or 2009, i think!) and it was delicious! This one must be just as good!

    11. Ta photo est vraiment très belle, Les Gnocchis ont l’air plus simple à réaliser que je ne le pensais :) merci pour l’idée

    12. oh dear, semolina isn’t gluten free, it’s made from wheat. looks delicious, though!!

    13. Yes Sarah, very true. Good point. I actually don’t use semolina flour when I make the gnocchi for myself (I used rice flour instead). But Fabrizia’s recipe is not gluten free, and I wrote it the way she passed it to us.

    14. I will try to get a copy of your book, you are amazing cook and wonderful photos. I came know your blog today.

    15. J adore ce que vous faites .mais n avez vous jamais penser à faire le livre en français.Merci

    16. Hello, Love your recipes, might you have any simplistic ideas for lunch on the go that are still delicious? :)

    17. Pingback: Gnocchi with marinara, spinach salad and sparkling water. | Haven't We Done This Before?

    18. What kind of herbs did you use in your gnochi … so, it is visible in picture, but not clear in recipie ??? Would be nice to publish full version .

    19. Pingback: Ricotta Cheese & Sicilian Breeze | How to Make Ricotta

    20. I tried to make these according to the recipe without success. The ricotta was far too moist to form into gnocchi with only 3 tablespoons of flour.

      The only way I got it to work was to add a significant amount of flour to the ricotta mixture, probably nearly a cup. Even then I had to use a copious amount of semolina flour during the rolling process to get the mixture to hold shape.

      In the end, they were gnocchi but they were more flour than ricotta.

      What did I do wrong? Are you sure about the amount of flour to add to the ricotta mixure? Do you add a significant amount of semolina to firm up the ricotta during the rolling out? Are you using a particular kind of firmer ricotta?

      Any help is appreciated as I was really looking forward to a gnocchi based predominantly on ricotta.

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