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.