Gnocchi Ricotta
From various sources
Traditional gnocchi is a potato/flour based dumpling that is a staple in Italian cuisine. It can be quite heavy and "doughy" and so there are ways in which you can lighten it up a bit Jacques Pepin imparts a "French" twist by eliminating the potato and turning it into a traditional "pâte a choux" dough, which is similar to my "Gnocchi Parisienne".
This receipe, however, makes a starting dough that is predominently cheese...less flour and less egg. The resulting gnocchi is light and full of flavor.. This recipe is actually easier to do than the other one..not as many steps.
Dec 15, 2014
INGREDIENTS
- 1 8oz container of good quality, whole milk ricotta cheese
- 1/2 cup finely grated parmesan or gruyere cheese.
- S+P to taste
- 1/4 tsp nutmeg
- 1 egg
- optional: 1/4 cup fresh chopped basil
- 1 cup flour
METHOD
In a large bowl, stir all the ingredients EXCEPT the flour. Once its combined, slowly add the flour, continue to mix with a fork (or I like to us my hands wearing disposal latex gloves). Continue adding the flour and until you can form a soft ball...you may not need to us all the flour (less is best) and resist the tempation to over-knead the dough; again, less is best!.
Divide the dough into billiard ball shape and size then roll out on a floured surface to a tube shape about 1/2 inch in diameter. With a knife cut 3/4 inch sections and set aside.
note:At thid point its OK to store the gnocchi dough in the refrigerator until you are ready to boil it.
Bring a large pot of salted water to a boil and then drop in the individual gnocchi pieces (maybe 5 or 6 per person). The gnocchi will bounce around in the bottom of the pan for a minute or two and then slowly rise to the surface. Wait another minute or two then remove gnocchi to paper towels to drain
FINAL PREPARATION
The classic method to serve this is with a red red or white sauce. You could layer them over a bed of cooked spinach and then finish with a sausage marinera. The possibilities are endless.
CHEFS TIP:
Adding some fresh herbs (basil or parsely) to the dough gives it a more polished look in addition to enhancing the flavor. I also like to add fresh chopped (chiffonade) basils to the finish product.