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Skillet of ricotta gnocchi
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Ricotta Gnocchi Skillet

A fluffy homemade ricotta gnocchi, browned in a skillet, and tossed with fresh garden veggies for a happy, family, meal made from scratch in under 30 minutes.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Italian
Cuisine: Pasta
Keyword: gnocchi, ricotta, skillet, veggies
Servings: 48
Calories: 35kcal
Author: Rachael Yerkes

Ingredients

Gnocchi

  • 1 cup Ricotta Cheese
  • 1 egg + 1 yolk
  • 3/4 cup freshly grated Parmesan
  • 1/4 tsp salt
  • 1 cup all purpose flour + extra for dusting

The Rest

  • 2 Tbs olive oil divided
  • 1 Tbs minced garlic
  • 1 cup zucchini and yellow squash chopped small
  • 1 1/2 cups diced tomatoes
  • 1 cup fresh baby spinach heaping cup/handful
  • 1/2 cup fresh chopped basil
  • 1/4 cup grated parmesan cheese
  • Salt and pepper to taste

Instructions

  • Put ricotta, egg, parmesan, and salt in a bowl, and mix just slightly.
  • Add in flour, and mix completely.
  • Dust a counter top with flour, and dump out gnocchi dough, and form it into a disc. The dough will be slightly sticky.
  • Slice into 8 even sized pieces.
  • Roll into logs, and cut into even pieces of gnocchi (about 6 per log)
  • Using a fork, slightly indent each piece, this gives the dumpling/noodle a surface sauce will stick to.
  • Bring a large pot of water to a boil (add a little salt)
  • Boil gnocchi for about 2-3 minutes, until all of them are floating at the top for 30 seconds.
  • Strain. Here is a handy clip on strainer.
  • Heat a tablespoon of olive oil in a pan, and brown the gnocchi. It may stick, just scrape it off. 2 mins per side. I used my Anolan skillet because it heats evenly and everything gets done at the same time.
  • Remove gnocchi from the pan, and add another tablespoon of olive oil. Then add garlic, squash, tomatoes, and let simmer.
  • Add spinach, let wilt, add gnocchi back in.
  • Garnish with basil and parmesan, taste, and season as desired.
  • Serve immediately.

Notes

Eat right away, otherwise reheat, or gnocchi will get chewy.
You really need to use freshly grated parmesan cheese for this because it is lighter and finer than store bought pre grated parmesan so it dissolves into the gnocchi better.
You may use slightly less flour, use between 3/4 to 1 cup.
This can be made ahead. If you make it ahead, freeze, sprinkle with flour and put in layers between parchment paper. Put in airtight container and freeze up to a month. Cooking from frozen is easy, just add an extra minute.
Recipe for gnocchi from RecipeTinEats.com, preparation differs.

Nutrition

Calories: 35kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Cholesterol: 7mg | Sodium: 52mg | Potassium: 35mg | Vitamin A: 130IU | Vitamin C: 1.4mg | Calcium: 40mg | Iron: 0.3mg