Tuesday, May 25, 2010

Potato, Ricotta,and Cream Cheese Gnocchi with Garlic Thyme sauce

Keeping up with the theme of cooking new things my family and I have never tasted, here is my latest.
Gnocchi, the name is funny and maybe hard for some people to pronounce. I was curious the first time I read about them on Wikipedia. There are many recipes for making these yummy little things.
This version has potato, ricotta and cream cheese. I loved the garlic thyme sauce I made for the Ratatouille so much, I just had to use it for drizzling over the gnocchi.

Potato Ricotta Cream Cheese Gnocchi

2 Roset Potatoes
1/8 cup of Whipped Cream Cheese
1/2 cup Ricotta
1 egg beaten
Flour (can't remember how much I used but used enough to make a dough :) I'll come back an edit, but start with about a third of a cup, add more little by little if you want the gnocchi to be more pasta like.

Garlic Thyme sauce
2 Tblsp
1 garlic clove minced
1 tsp Thyme
Salt and Pepper to taste

Pierce the potatoes with a fork and wrap them with a paper towel and microwave until tender. Spoon out the potatos, make sure to get rid of the skins. Put the potatoes in a bowl and with a fork mash the potatoes and make sure there are no lumps, the mixture should'nt be runny, it should be a dry potato mixture. Set aside and let it cool.
Add the ricotta and with a spatula blend it in, then add the cream cheese, blend well. Then add the beaten egg, blend it in, yes is a bit messy.
Once all the ingredients are well combined you will then add the flour, sprinkle it in little by little. Until the mixture starts turning into a dough, knead until dough forms a ball.Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces. With a fork run the fork accross it to form lines (this is done either for decorating purposes or for the gnocchi to the sauces better.)
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

To make the Garlic Thyme sauce, combine olive oil, minced garlic, thyme and salt and pepper to taste. Pour on top of gnocchi.


This was a hit with my family, and I'm proud of myself because I made pasta!

The flavor and texture and flavor of these Gnocchi remind me of Guanimos(Guaniomes), a Puetorican/Dominican dish I used to eat when I was a little girl. They are made almost the same way.


  1. Yummm girl! You make this all look so easy! LOL

  2. Hi! Thanks for stopping by, this was easy and fun. :) Have you tried this recipe?

  3. on your blog is goregous!!!!! AND can i tell you i want to jump into the page and lustfully eat all the gnoche!!! yumm!