Ricotta gnocchi is a classic Italian dish that has been enjoyed for generations. The story of ricotta gnocchi can be traced back to the Italian region of Tuscany, where it was traditionally made using leftover ricotta cheese. Over time, the recipe spread throughout Italy and became a beloved staple in many households.
Making ricotta gnocchi is relatively simple and can be done using a few different methods. One common technique involves using a fork or gnocchi board to create the signature ridges. Another method involves cutting the gnocchi dough into small pieces with a knife or pastry cutter, creating more rustic-looking gnocchi without ridges or indentations.
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|Preparation time: 20 min|
- 500 g (2 cups) of ricotta cheese
- 3-4 tbsp of grated Parmigiano Reggiano
- 2 large eggs
- 1/2 teaspoon of salt
- 300 g (2 1/2cup) of all-purpose flour, plus more for dusting
- In a large bowl, combine all the ingredients. Stir and knead with your hands until well combined. If the dough is too sticky, add more flour, 1 tablespoon at a time.
- Lightly dust a work surface with flour. Divide the dough into 4 equal parts.
- Roll each part into a long, thin rope, about 3/4 inch thick. Cut the rope into 1-inch pieces.
- If desired, use a fork or gnocchi board to create ridges on the gnocchi. To do this, you can roll the gnocchi dough into small balls, then press each ball gently against the fork or gnocchi board with your thumb. This will create small indentations on one side and ridges on the other, which helps the sauce cling to the gnocchi.
- Bring a large pot of salted water to a boil. Add the gnocchi to the water and cook for about 2-3 minutes or until the gnocchi rise to the surface of the water.
- Using a slotted spoon, transfer the gnocchi to a serving dish. Then, simply toss them with your desired sauce and enjoy!
- Be careful not to overwork the dough, as this can result in tough, chewy gnocchi. It’s important to handle the dough gently and knead it only enough to bring it together.
- To season the gnocchi, you can use tomato sauce, preferably fresh, as the acidity pleasantly contrasts with the flavor of the ricotta, or serve them with melted butter and sage. Don’t forget to sprinkle grated aged cheese on top.
To make this ricotta gnocchi we used a perfect recipe created by Tavolartegusto
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