Ricotta Gnocchi
These ricotta gnocchi are much easier to make than potato gnocchi and are also a nice way to spend a rainy afternoon. I try to buy buffalo ricotta as the cheese has a little more bite to it than regular cow’s milk, but if you can’t find buffalo, regular cow’s milk is fine. It is important to let the ricotta drain in a sieve for a little while to ensure the water has drained properly. That way, the gnocchi doesn’t need extra flour to hold it together.
The trick to all gnocchi recipes is to never overwork the dough….you are not making pasta, bread or pizza. As soon as the dough comes together ..STOP kneading! This will make your gnocchi little pillows of joy to eat…..enjoy!
Ingredients
500 g buffalo ricotta
2 eggs
100g grated parmigiano cheese
Pinch of salt
200 g plain flour
Method
Place ricotta is a sieve and let it drain for 10 minutes
Combine ricotta, eggs , parmigiano and salt in a bowl.
Then add the flour and mix until almost combined. Move it to the benchtop and form it into a compact ball of dough. Remember do not overwork the dough. If you need a little extra flour that’s ok. This recipe will have variables such as: how watery the ricotta is, how large the eggs are, and as my dad would say, even the humidity in the air!
Now take a piece of dough and roll it into a rope about the width of your finger. Cut into 2 cm pieces and lay them on a board sprinkled with flour
In a large pot of salted boiling water, add the gnocchi in batches until they rise to the surface and take out with a slotted spoon.
Top with your favourite sauce of plain tomato sugo or a rich gorgonzola cheese cream sauce. (my basic gorgonzola sauce is heat 250ml cream with 200g gorgonzola and 100 g parmigiano until melted)
YUM!!!