Ricotta Gnocchi
This recipe comes from a good friend and it is excellent gnocchi, family and I loved this. Serve with your favorite sauce, we used a Prego canned mushroom carbonara. One thing I did change was I used my homemade cottage cheese and just strained it more so I had the consistency of ricotta, worked perfectly. Link to the Shortcut is listed in the Notes section.
Equipment
- Baking Sheet
Ingredients
- 500 grams ricotta cheese, (15-17 oz is fine, about 2 cups), Shortcut
- ¾-1 cup all-purpose flour, start with ¾ cup
- 1¼ cups Parmesan cheese, shaker can type works fine
- 2 eggs, beaten
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Get out a baking sheet and lightly spread some flour on it, you will use this to set the cut gnocchi on.
- Add all ingredients to a large mixing bowl. For the flour, add just ¾ cup at first, add more as needed, a little at a time. If you get the mixture too dry, add milk 1 tablespoon at a time to get the proper consistency.
- Mix together until blended and forms a ball, the dough is soft.
- Flour your work surface, turn out dough to the work surface, if sticky, lightly flour the dough. Cut the dough into thirds.
- Use ⅓ of the dough and roll into a rope, about 1 to 1½ inches wide. Cut the rope into 1 inch or so lengths.
- Place the pieces on the prepared baking sheet.
- Repeat until all the dough is rolled and cut, and placed on the sheet. If you are not going to cook this right now, cover the sheet with plastic wrap and place in the fridge until you are ready to cook.
- When you are ready to cook the gnocchi, heat a pot of salted water to a gentle boil. Carefully add ⅓ of the gnocchi to the pot, stir briefly to prevent sticking together or to the bottom. Boil for 3-5 minutes or until they float. Remove with a slotted spoon and drain.
- Top with your favorite pasta sauce, and serve with sides of your choice, enjoy.
Notes
High cost per serving based on the cheeses used.
Shortcut: Cottage Cheese.