Ricotta Gnocchi

Author: Valerie Pearson   Date Posted:6 June 2014 

I must admit I love potato gnocchi, despite the fact that its main components are potato and four. So while it is wonderful to eat, it misses the mark on nutrition in my opinion. So you can well imagine my joy when I discovered Ricotta Gnocchi an
I must admit I love potato gnocchi, despite the fact that its main components are potato and four. So while it is wonderful to eat, it misses the mark on nutrition in my opinion. So you can well imagine my joy when I discovered Ricotta Gnocchi and you too will thrilled when you realize just how easy this is to make. All you need to do is replace the potato with a batch of your own home made ricotta. Ingredients:
  • One batch of home made ricotta
  • One egg
  • Enough flour to make a soft dough
  • Pot of boiling salted water
Method:
  • Put a large pot of water onto the stove, add a teaspoon of salt and bring this water to the boil.
  • In a mixing bowl add one egg to your batch of ricotta and mix on low speed, or by hand.
  • Add the flour, one quarter of a cup at a time, until you have a soft dough of the correct consistency and  it is ready to turn out of your bowl onto a lightly floured surface.
  • Kneed the dough, adding additional four as needed, until the dough is smooth and no longer sticky.
  • Divide the dough into several small portions and then roll the dough into thin log about 1.5 cm thick. Cut into 2 cm pieces and set them aside ready to go into you boiling salted water.
  • Add your prepared gnocchi to the boiling water one batch at a time, being sure not to overcrowd them. Cook for three minutes.
  • Using a slotted spoon remove the cooked gnocchi from the boiling water and allow to drain in a colander.
  • Continue to cook the remaining gnocchi, one batch at a time, until all the gnocchi is cooked.
  • Serve with your favorite sauce.