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
  • large pot
  • whisk or food processor
  • medium bowl
  • wooden spoon
  • slotted spoon
  • broiler-safe plate
  • 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

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 which you can serve like pasta.

Adapted from Molly Katzen’s New Moosewood Cookbookread my review.

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