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Gluten free ricotta balls

19 March 2015

albóndigas de ricotta sin tacc


Today super fast recipe that has had a considerable success: gluten free ricotta balls

And I ask this question: is easy to cook gluten-free?

I would say generally yes. Apart leavened breads such as brioche, panettone, pizzas that are a bit complicated, I would say that it is not hard to cook without gluten. Generally is just substitute wheat flour with good gluten free flour or a mixture of naturally gluten free flour

What is really difficult is to avoid contamination with gluten because it is an ingredient in the more unexpected, industrial products or at least where one naively expects it should not be: from mayonnaise, icing sugar, cheese, salami and so on.

If you simultaneously manage the gluten-free cooking with gluten cooking you must implement a series of precautions and cautions to avoid gluten contamination in tables, ladles, pots and ingredients.

Cooking without gluten means basically take some care in more and put a lot of attention to hygiene and quality of the ingredients. These are small details that improve the quality of food and nutrition for everyone in the family.

The proof of this is an easy recipe of ricotta balls that I have translated “gluten free” from a recipe of the book Cocineros Argentinos, written by the chef of the homonymous Argentinian tv show




Preparation time: 20 minPolpette di ricotta senza glutine 1 pic

Rest time: 0 minutes

Cooking time: 15 min for the balls, 7-8 minutes for the sauce

Difficulty: Easy

Servings: 4


For the ricotta balls:

(If you want make them with gluten, use wheat flour 000 instead of the gluten-free)

  • 500 g ricotta very firm
  • 150 g of gluten free flour (I used a mixture of 40 g of rice flour *, 55 g of corn starch *, 55 g of tapioca starch *, 1/2 teaspoon of xanthan gum)
  • 100 g of grated Parmesan cheese
  • 30 g of basil leaves, chopped with hands
  • Oil for the baking sheet
  • Salt and pepper

*gluten free

For the spinach sauce

  • 400 g spinach,  washed and cutted in strips
  • 250 ml of fresh cream
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon olive oil
  • Salt and black pepper

You need:

  • A large bowl
  • A baking sheet
  • A mixer
  • A pot
  • Ladles and spatulas


Preheat the oven to 180 degrees C.

In a bowl place the ricotta, the cheese andthe basil.  Add nutmeg and season with salt and pepper.

With a spatula, stir and incorporate all the ingredients.

Brush with a little oil a baking sheet.

Shape the ricotta preparation into balls with your hands and place them on the baking sheet.

Cook in a hot oven since they are lightly browned.

For the sauce of spinach:

In a mixer put the spinach and a tablespoon of oil and blend.

Heat the cream in a saucepan and pour the spinach.

Reduce the sauce over low heat for 7-8 minutes, add salt and pepper.

Combine the ricotta meatballs to the sauce and mix well.

Serve hot with grated Parmesan cheese sprinkled over top.



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