This is not your standard gnocchi, which is generally made with potatoes. This uses ricotta, preferably homemade (it's simple, it's easy, it requires a minimum of effort, and the flavor is incredible). The flavor, to me, is like ravioli filling without the pasta exterior. This takes about a half hour to put together, but is so delicious. I made it for dinner tonight, and I wanted to share. It's good with tomato sauce, or even with herbed butter (I like basil butter, with a tiny dash of lemon juice and a light dusting of cinnamon).
Ricotta Gnocchi:
2 cups whole-milk ricotta (1 pound) (if you are making your own, 1 lb of ricotta = 1 gallon of whole milk. Or, 1/2 gallon whole milk and 1/2 gallon of heavy cream, if you want the richer flavor that it will provide)
2 large eggs, scrambled
2 cups grated parmesan cheese
1 1/2 cups all-purpose flour, plus more for dusting.
Line a colander with paper towels. Place the ricotta in the colander, cover with more towels, and press down until most of the excess moisture has been wicked away.
In a large bowl, scramble the eggs.
Fill a large stock pot with salted water (I use enough salt to fit in my palm when I make a fist, and I have small hands), and bring to a rolling boil.
Mix the dry ricotta into the eggs. Fold in the parmesan cheese.
Add flour, 1/4 cup at a time, mixing after each addition. (I recommend using your hands for this, so that you can check the dough's consistency.) You're looking for it to feel something like cookie dough, rather than bread dough. Taste the dough, then add salt and pepper to your own taste.
Divide the dough into three parts. Dust your counter or workspace with flour, then roll each part out into a long rope about 1 1/2" in diameter. Use a butter knife or pastry cutter to cut the rope into thumb-width pieces.
Use a slotted or perforated spoon to lower the gnocchi into the boiling water, a few at a time. You don't want to crowd the pot, because it will lower the water's temperature and possibly cause the gnocchi to get glued to each other. Cook them for three or four minutes - about two minutes after they float to the surface (you may have to stir them) is a good indicator. Use the spoon to remove them to a colander to drain. Be sure to bring the water back to a boil, adding more water as needed, before cooking each batch.
Sauce and serve immediately.
Ricotta Gnocchi:
Line a colander with paper towels. Place the ricotta in the colander, cover with more towels, and press down until most of the excess moisture has been wicked away.
In a large bowl, scramble the eggs.
Fill a large stock pot with salted water (I use enough salt to fit in my palm when I make a fist, and I have small hands), and bring to a rolling boil.
Mix the dry ricotta into the eggs. Fold in the parmesan cheese.
Add flour, 1/4 cup at a time, mixing after each addition. (I recommend using your hands for this, so that you can check the dough's consistency.) You're looking for it to feel something like cookie dough, rather than bread dough. Taste the dough, then add salt and pepper to your own taste.
Divide the dough into three parts. Dust your counter or workspace with flour, then roll each part out into a long rope about 1 1/2" in diameter. Use a butter knife or pastry cutter to cut the rope into thumb-width pieces.
Use a slotted or perforated spoon to lower the gnocchi into the boiling water, a few at a time. You don't want to crowd the pot, because it will lower the water's temperature and possibly cause the gnocchi to get glued to each other. Cook them for three or four minutes - about two minutes after they float to the surface (you may have to stir them) is a good indicator. Use the spoon to remove them to a colander to drain. Be sure to bring the water back to a boil, adding more water as needed, before cooking each batch.
Sauce and serve immediately.
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