Vegetarian recipes and info


Ricotta Gnocchi

Gnocchi are little Italian dumplings served with sauce. Usually made with potatoes, the best gnocchi are like soft pillows. Personally, I find they are even more delectable when made with ricotta cheese.

Yield 40-50 gnocchi
Time 15 minutes
Tools
  • Large bowl
  • Whisk
  • Large saucepan
  • Slotted spoon
Ingredients
  • 1 c ricotta cheese
  • 1 egg
  • 1 t nutmeg
  • ½ c finely grated parmesan
  • ½ to 1 c flour
Directions Whisk the ricotta cheese with the egg until fluffy.

Bring a pot of salted water to a simmer.

Stir in the nutmeg and parmesan, turn out onto a floured board, then knead in just enough flour to make the dough pliable and not sticky. Do not overmix.

Roll the dough into long strands about ¾-in in diameter. Cut into pieces about 1½-in long, then press down on both sides of each gnocchi with a fork, to form shallow grooves.

Drop the gnocchi in the simmering water and cook just until they float, about 1 to 2 minutes.

Serve hot with sauce, or cover with cheese and broil for a few minutes.

Notes If you’re making a lot of gnocchi, you’ll want to do them in batches so that you don’t crowd them together in the water. I usually heat up my sauce in another pan and drop the cooked gnocchi right into that to keep them warm.

Also see my recipe for broiled ricotta gnocchi.

  Key to abbreviations and conversions
#cheese #pasta
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