♦ ricotta gnocchi
its an overcast morning.
its the kind of morning that calls for the windows to be opened wide. there’s a refreshingly cool breeze flowing through the house.
its a perfect morning to be in the kitchen.
many of my meals are derived from whatever happens to be in the refrigerator at that moment. today there are a couple of containers of ricotta cheese leftover from making my blueberry ricotta tarts last week. since the remaining ingredients are pantry staples, it was a natural choice.
gnocchi is one of those dishes that has a reputation of being daunting & somewhat difficult, its quite the opposite actually!
please do try these light & cloud-like dumplings, i’m sure you’ll enjoy them and will make them over & over again….. i know i will!
btw, the gnocchi freeze beautifully (see note at bottom)
*** i’ve recently seen a few comments that the gnocchi did not hold up very well while cooking - i made these gnocchi several times and did not have any issues with them falling apart. if your ricotta is very ‘wet’ it will likely need to drain longer than 1 hour. as these gnocchi are very light, the dough should be quite soft. but if you find your dough to be too soft, add a bit more flour; keep in mind the more flour you add the denser the gnocchi will be. & lastly refrigerate the gnocchi for about 30-45 minutes to firm up before cooking – this should help hold their shape :) ***
- 1 lb (2 c) ricotta cheese
- 1/4 c parmigiano-reggiano cheese, freshly grated
- 2 T parsley, chopped
- s & p
- 1/4 t nutmeg
- 1 egg yolk
- 1/3 – 1/2 c flour, plus more for dusting
place ricotta in a fine sieve placed over a bowl. cover with plastic wrap and allow to drain in the refrigerator, at least 1 hour or even overnight. (***i drained mine overnight & less than 2 T liquid extracted – the more moisture you allow to drain from the ricotta the better***)
in a bowl, stir together drained ricotta, parmigiano-reggiano, chopped parsley, nutmeg and season with s & p. taste and adjust seasoning before adding egg yolk and flour. add just enough flour until mixture resembles dough. do not overmix. the dough will be soft & slightly sticky.
generously flour work surface. divide dough into 4.
place first quarter onto floured work surface and gently shape into log.
cut log into 1 inch pieces. shape each piece using a gnocchi board or fork. place shaped gnocchi on a generously floured board or sheet pan.
*** refrigerate gnocchi for 30-45 minutes to firm up – this will help them keep their shape as they cook ***
bring a large pot of water to a boil. generously season water with salt. drop gnocchi into water and cook about 2-3 minutes, or until they begin to float to the top.
place uncooked gnocchi on a parchment lined cookie sheet in a single layer. place in the freezer until firm. transfer to a freezer bag. frozen gnocchi will keep for about a month.
cook as many as desired from frozen.
until next time….