I love ricotta and I love gnocchi. So this for me is a winning combination. The gnocchi is extremely easy to make and it freezes very well before being boiled. Here’s the basic recipe for the gnocchi which you can use with your favourite sauce, but in a couple of weeks I’ll share with you the mushroom sauce I love to serve it with.
Ricotta Gnocchi
I cup ricotta cheese
1 egg
¼ cup grated Parmesan cheese
¾ cup all purpose flour
¼ tsp nutmeg
Combine all ingredients into a smooth dough
Shape the dough into a ball and wrap in plastic
wrap, refrigerate for at least one hour
Unwrap the dough and cut in half
Form each half into a rope, rolling on a floured
work surface. Make each row about 1 inch
round
Cut into ½ inch pieces. Make a small indentation in the center of each
piece with a floured thumb.
FREEZING TIP. At this point the gnocchi can be frozen. Put the
cut pieces into the freezer laid out on floured baking sheets, and when frozen
drop into plastic freezer bags
To Cook: Bring pot of salted water to the
boil. Drop pieces of gnocchi into the boiling
water and cook for about3 minutes. Scoop
out of water with a slotted spoon. Drain off excess water and serve with your
sauce of choice
I'm mad for gnocchi--definitely going to try this!
ReplyDeleteWhen I think about gnocchi, I'm intimidated. Then I see this recipe and see it's really no big deal! Thanks.
ReplyDeleteThe cooking time you give--is that for frozen or unfrozen?
Last time I made gnocchi was years ago and included potatoes, using tines of a fork, and it was fussy and time consuming. This recipe seems easy peasy, so will give it a whirl soon!Thanks.
ReplyDelete