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 Recipe: Broiled Ricotta Gnocchi
Gnocchi are usually treated like a variety of pasta and served with sauce. But these broiled
ricotta gnocchi are great served plain or as dumplings.
| Yield |
about 25 gnocchi |
| Time |
45 minutes |
| Tools |
- large pot
- whisk or food processor
- medium bowl
- wooden spoon
- slotted spoon
- broiler-safe plate
|
| Ingredients |
- 1 pound ricotta cheese
- 2 eggs
- ½ pound mozzarella cheese, grated
- ½ c parsley, minced
- 2 cloves garlic, minced
- ½ t salt
- ¼ c parmesan, finely grated
- pepper
- 1¼ c flour
|
| Directions |
Bring a pot of water to a boil. Whisk or food process the ricotta and eggs, then mix in remaining ingredients. Lower heat to simmer. Drop spoonfuls of dough into the water. Cook for 15
minutes, then remove from water and refrigerate for at least 15 minutes (so that they get firmer). Fifteen minutes before you want to eat, remove from the fridge and let sit for 10
minutes. Place on broiler-proof plate, sprinkle with more Parmesan, and broil until golden
brown. Serve immediately (but carefully).
|
| Notes |
Also see my recipe for traditional ricotta gnocchi to
serve like pasta.
 Adapted
from The New Moosewood Cookbook, by Mollie Katzen. Buy it:
Amazon.com |
Amazon.co.uk
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