Broiled Ricotta Gnocchi - The Veggie Table

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 which you can serve like pasta. Adapted from Molly Katzen’s New Moosewood Cookbook – read my review. Buy it: Amazon.com \| Amazon.co.uk
	Key to abbreviations and conversions