Ricotta gnocchi

Tonight I tried this recipe for Ricotta Gnocchi that I found at Italian food forever. It is so simple, just like the pictures and recipe say. I decided to take pictures, or have my son take some pictures, of the whole process. So let’s begin with the basic ingredients.

1 pound or a 15 oz. container of full milk ricotta cheese

1 1/2 cup of all purpose flour

1 large egg

1/3 cup of grated parmesan cheese

First step is to drain the ricotta in a mesh strainer for 1 hour in the refrigerator.

Add the strained ricotta cheese, large egg and parmesan cheese to a bowl.

Mix well with a fork. Add in flour, 1 cup at first. Turn out onto a floured surface using some of the remaining 1/2 cup of flour.

Begin working with the dough with the flour, a little at a time, just until the dough is no longer sticky. Be careful not to overwork the dough or the gnocchi will be tough.

Break off a piece of dough, roughly the size of a baseball.

Roll that ball into a log that is 1 inch in diameter.

Cut into 1 inch pieces and then indent by using the tines of a fork and pressing each gnocchi into them.

Put gnocchi into a floured pan. You can cook right away or refrigerate until ready to use.

Drop carefully into salted, boiling water. Don’t stir them. When they float to the surface, anywhere from 2-5 minutes, they are done! Remove carefully with a slotted spoon and put into a bowl.Add a nice meaty sauce and a few meatballs and enjoy. This recipe makes four small servings, my boys did not get enough to eat!

Even my non-tomato sauce loving son enjoyed these with a little sauce.

Homemade pasta does not intimidate me any longer. I made basic flour pasta this past Father’s Day with the help of my hubby and son. We loved it and want to make it again. I hope you enjoyed my picture tutorial of the recipe I found at Italian Food Forever! Thanks to Deborah Mele for her easy to follow instructions and photos.

5 thoughts on “Ricotta gnocchi

  1. Great Job Mic….I love making fresh pasta..you made this look very easy. I’ll have to give it a try soon. Thanks for the inspiration. I look forward to visiting your blog often :)

  2. I might give these a try.

    I had some gnocchi years ago and could not figure out why anyone would eat them on purpose…they were doughy and heavy. Really tough.

    Then I had some gnocchi soup at Olive Garden recently and it was WONDERFUL!!

  3. What a great post! I just love gnocchi, all kinds and make it often. I’m going to take a crack at tortellini next!

  4. Pingback: My 2011 Christmas menu «

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