Why buy prepared gnocchi, when you can whip this batch up in less than 30 minutes. Cheese gnocchi have more protein than potato gnocchi. Of course it may take you a couple of attempts before you master the technique but each batch will still taste wonderful while you practice.
INGREDIENTS:
500 grams of extra smooth ricotta ( I use Tre Stelle)
1 whole egg plus 1 egg yolk (beaten)
salt
freshly ground pepper
pinch of freshly grated nutmeg
1/4 cup of freshly grated Gran Padano cheese or Parmigiano Reggiano or Ricotta Insalata (I prefer Gran Padano)
1/2 to 3/4 cup of sifted flour
additional flour to prepare work surface
METHOD:
In a large bowl, with a wooden spoon, mix the ricotta cheese, beaten egg, salt, pepper, nutmeg, and grated cheese. Gradually add in the flour as you continue to gently stir until the mixture forms a very loose and sticky dough. Start with 1/2 cup of flour. The exact measure of flour will depend on the egg size, and the amount of liquid in the ricotta. It varies each time I make it.
The dough will barely hold together. This will create fluffy and light gnocchi. Prepare your work surface by lightly flouring it. Have a lightly floured tray handy to place the gnocchi in as you make them.
Take approximately a handful of dough with lightly floured hands. Gently roll into a 1/4 inch thick rope. Do not overwork the dough. Cut on the bias into 1/2 inch size gnocchi. You can just leave them like this or by using a fork make ridges in each one. You do this by rolling the gnocchi down the tines of the fork.
Place tray or trays in fridge for about 10 minutes or longer. Meanwhile prepare a sauce and bring a large pot of water to a boil.
Salt the boiling water to your taste. Gently add the gnocchi one by one into the rapid boiling water. You will need to cook in several batches because you do not want them to clump together. Gnocchi are cooked once they float to the top. It takes only a minute or two. As they are cooked, remove with a slotted spoon and place into a bowl or pan that has your choice of sauce.
SOME SAUCE SUGGESTIONS:
1. Any basic tomato sauce, served with extra grated cheese of your choice
2. Traditional Bolognese sauce
3. Any type of ragu ( duck, lamb, mushroom)
4. Butter and sage
5. Butter and sage and sauteed mushrooms
6. Butter and sage and baby spinach
7. One of my favourites is simply a combination of butter, lemon juice, lemon zest and freshly grated Parmigiano Reggiano, sprinkled with fresh basil
The list is endless.
TIPS:
1. Do not over mix while adding flour
2. Flour should be sifted
3. Dough should be light and sticky
4. The amount of flour depends on how much liquid is in the ricotta and egg volume
5. Refrigerate gnocchi for at least 10 minutes before you cook them.
6. Cook in batches to avoid clumping together
7. Do not overcook, gnocchi is ready once they rise to the surface of the boiling water
8. The gnocchi freeze well
9. Lastly, don't give up! Keep trying until you get it just right!
500 grams of extra smooth ricotta ( I use Tre Stelle)
1 whole egg plus 1 egg yolk (beaten)
salt
freshly ground pepper
pinch of freshly grated nutmeg
1/4 cup of freshly grated Gran Padano cheese or Parmigiano Reggiano or Ricotta Insalata (I prefer Gran Padano)
1/2 to 3/4 cup of sifted flour
additional flour to prepare work surface
METHOD:
In a large bowl, with a wooden spoon, mix the ricotta cheese, beaten egg, salt, pepper, nutmeg, and grated cheese. Gradually add in the flour as you continue to gently stir until the mixture forms a very loose and sticky dough. Start with 1/2 cup of flour. The exact measure of flour will depend on the egg size, and the amount of liquid in the ricotta. It varies each time I make it.
The dough will barely hold together. This will create fluffy and light gnocchi. Prepare your work surface by lightly flouring it. Have a lightly floured tray handy to place the gnocchi in as you make them.
Take approximately a handful of dough with lightly floured hands. Gently roll into a 1/4 inch thick rope. Do not overwork the dough. Cut on the bias into 1/2 inch size gnocchi. You can just leave them like this or by using a fork make ridges in each one. You do this by rolling the gnocchi down the tines of the fork.
Place tray or trays in fridge for about 10 minutes or longer. Meanwhile prepare a sauce and bring a large pot of water to a boil.
Salt the boiling water to your taste. Gently add the gnocchi one by one into the rapid boiling water. You will need to cook in several batches because you do not want them to clump together. Gnocchi are cooked once they float to the top. It takes only a minute or two. As they are cooked, remove with a slotted spoon and place into a bowl or pan that has your choice of sauce.
SOME SAUCE SUGGESTIONS:
1. Any basic tomato sauce, served with extra grated cheese of your choice
2. Traditional Bolognese sauce
3. Any type of ragu ( duck, lamb, mushroom)
4. Butter and sage
5. Butter and sage and sauteed mushrooms
6. Butter and sage and baby spinach
7. One of my favourites is simply a combination of butter, lemon juice, lemon zest and freshly grated Parmigiano Reggiano, sprinkled with fresh basil
The list is endless.
TIPS:
1. Do not over mix while adding flour
2. Flour should be sifted
3. Dough should be light and sticky
4. The amount of flour depends on how much liquid is in the ricotta and egg volume
5. Refrigerate gnocchi for at least 10 minutes before you cook them.
6. Cook in batches to avoid clumping together
7. Do not overcook, gnocchi is ready once they rise to the surface of the boiling water
8. The gnocchi freeze well
9. Lastly, don't give up! Keep trying until you get it just right!
