In Italy, gnocchi are eaten as a primo piatto (first course).
This recipe is easy to prepare and pairs nicely with a simple tomato sauce that doesn’t overpower, thus, allowing the flavor of this delicate gnocchi to shine.
Expect to get approximately 36 gnocchi from this recipe, which is enough for four servings.
Remember these rich delicious dumplings can be quite filling depending on what else you may be serving with them.
Recipe from: http://siciliangirl.com/2013/05/ricotta-gnoccchi/
- 1 cup fresh ricotta
- 3/4 cup Parmesan cheese grated, plus more for serving
- 1 egg, lightly beaten
- Pinch of nutmeg
- Season with salt and pepper to taste
- 1/2 cup flour
- Olive oil for drizzzle
- In a small bowl, mix together the ricotta, Parmesan cheese, egg and nutmeg. Season with salt and pepper.
- Gently stir in the flour, you want the dough to be soft and hold together (it’s fine if it’s a bit sticky). Be careful not to over mix (the gnocchi will be tough if you do). Refrigerate 2-3 hours or overnight.
To form the gnocchi, take a teaspoon, scoop up a bit of dough, use the other spoon to shape the gnocchi into a quenelle (dumpling).
If the dough sticks, dip the spoons in cold water first.
To cook the gnocchi, fill a large pan with 3-inches of water, bring to a simmer, (do not boil or gnocchi will fall apart) add salt.
Add several gnocchi to the pan, (they will sink to the bottom) cook 3-5 minutes. (They will float to the surface when they are done).
To serve, ladle warm tomato sauce into bowls, top with gnocchi, a drizzle of olive oil and a generous amount of finely grated parmesan.
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