Ricotta Gnocchi

Ricotta Gnocchi are so much lighter than potato gnocchi. They are easy to make and can be done in about an hour including the resting time of 30 minutes. Here is the recipe and if you want to see a step by step I am giving you the links to my two Facebook Groups:

Ricotta Gnocchi – Feiner’s Best

Serves 4 as a main course 6 as a side dish

1 (15 ounce) container of ricotta – 425 grams I prefer Galbani brand it is not as wet as other brands
3 egg yolks About 55 grams
1 – 1¼ cups 00 flour (1 cup was 132 grams) I added another 43 grams to total 175 grams ( you may have to add more depending on the weather, I have had to add more at times (75 grams)
1 cup Pecorino Romano – 80 grams
1-teaspoon salt (6 grams)
¼ teaspoon freshly ground black pepper (about 1 gram)

Note: I now just measure 175 grams of 00 flour, I always need that much here in Florida.

Line two cookie sheets with parchment paper and flour generously.

Drain the ricotta on paper towels. Place 1 cup of flour to start, salt, pepper, and grating cheese into a bowl and mix well. Make a well in the middle and add the drained ricotta. Press it down a little and add the egg yolks. Blend the ricotta and eggs yolks well and then begin working in the flour. Stir until combined. Dough may be sticky, but holding together. If the dough is too sticky, add another ¼ cup of flour to the mix. Gently knead the dough with your hands a little but do not over knead. Add the remaining ¼ cup of flour if needed. The amount of flour will vary depending on the air temperature, type of flour used, and moisture of the ricotta. Continue to add flour, 1 tablespoon at a time at a time, until you have a smooth, dough that is soft but not too sticky.
Shape into a log and wrap in plastic wrap. Refrigerate for at least 30 minutes
Flour work surface. Roll into a log or a disk. Cut the log into about 6-8 pieces. Working one piece at a time, roll into a long rope about ¾ -1 inch in diameter. Using a knife or a pastry cutter cut the rope into ½-inch segments.
Roll on a very well floured gnocchi board or a fork. You don’t want to incorporate any extra flour but you should flour your work surface and dust each piece lightly before you roll it into a log. Keep your gnocchi paddle well floured, add flour as often as necessary.

This is a very soft pasta but you don’t want to add too much flour or they will become too doughy. The secret is a light touch and just enough flour so you can roll it. If the dough gets too soft (I work very fast) put it back in the refrigerator for a little while.

Place onto the floured cookie sheet.
Repeat with the remaining cut pieces of dough. They may be refrigerated or frozen at this point. (If you are freezing them, freeze on the cookie sheet and later transfer to a zip lock bag or container.)
Bring a large pot of salted water to a boil.
Add the gnocchi and cook, stirring often, for 3 to 5 minutes, until they all float to the surface.
Drain and immediately toss with your either a marinara sauce, brown butter sauce with sage, or a pesto sauce.
I put a little sauce into individual casserole dishes, topped with more sauce, grated cheese and mozzarella and baked them for a few minutes until the cheese melted. (375° F for about 5 –7 minutes)., they are really done, you just want to melt the cheese. I put them under the broiler for a minute too.
Serve with a salad and some fresh bread with roasted garlic and olive oil and grating cheese mixed into it. So good!

https://www.facebook.com/groups/49147372011/posts/10157286976157012/
https://www.facebook.com/groups/49147372011/posts/10157286976157012/

Okay so today I made some rot yucky which are really easy I I actually prefer them to the potato yucky they’re much lighter so I made the dough I didn’t film that but I’ll put a link to my um food page and you can get a step

By step you can see here your refrigerator for 30 minutes I already just cut it a few minutes ago into pieces just roll it out cut them in like 1 in sections and then have your yucky board flowered and ready to go these go really quickly you can freeze what you don’t

Need and all you do is take a piece on the flowed yucky board roll it with your finger and then put it on a flowered surface until you’re ready to cook them I actually freeze them on a cookie sheet if I’m not going to use all of them

Which I will do today since it’s just the two of us but that’s it it’s very simple you just take it roll it you can see the grooves it catches the sauce really well in the creases I’ll put the recipe up and I’ll put a link to the step by step

If anyone wants it but these are great a great alternative when you don’t have time to boil the potatoes because we’re got the always ready um I like the galani cuz it’s a little drier just put put it on a paper towel and let it drain

A little bit and you’re ready to go these have to be in the refrigerator 30 minutes so probably all total takes about an hour to get these ready and that’s about it suies out of the refrigerator I’m trying to get them to the end of the dish I

Don’t I’m trying to avoid getting as much flour in the water as I can the water is already salted and boiling these will PR probably two to three minutes once they float to the top so just trying to get them in all at the same time without scolding my hands but

Sometimes that’s just not possible and um these are very quick to cook uh I already have the gravy um behind me in the dishes set up I’m going to bake these with some mozzarella so um I’m just waiting for I’ll give them a quick stir you’ll see once they get

Stirred they do float to the top pretty quickly and um that’s it they’ll probably take two to three minutes once they float so you really just have to kind of taste them and watch them carefully uh what I’m going to do is I’m going to strain them with this because they’re kind of

Delicate I don’t know what you want to call it we call it a scasta but uh that’ll make it a little bit easier to strain them and then I’m going to put them in this dish over here all right and then I’m going to put them

In little tiny dishes to put them into the oven and then um they just go into the broiler for a few minutes just to Brown to melt the cheese I um I have mozzarella cheese ready to go here I get my cheese at uh Restaurant

Depot and I grate it and freeze it so this is actually a little Frozen but it’s fine and that’s just about it once uh they’re already starting to float now you can see them starting to float to the top so once they float they’re almost done so that’s why I say this is

Really a quick meal I me probably like I say an hour from start to finish to make them um I made them on the big side we’ll have some left over too uh I’ll just you know fill up the dishes and then put some much soil on them and bake

Them but um we should have plenty but you can see how they start to all come up always just go to make sure nothing sticks to the bottom part of that cloudiness that you’re seeing in the water is the flour I really hate to have flour on my pasta for that reason

Because um it does make the water a little uh muddy and if you’re going to use the water your pasta water in your sauce you really want to try to eliminate as much flour in the water on any pasta that you’re making uh in this case it doesn’t matter because I’m going

To just drain them I’m not using any of the pasta water in the sauce so it really doesn’t make a difference here but uh generally speaking I try not to uh not to do that so like I say this will be quick this bowl is much bigger

Than what I need but I just grabb something so I can mix them in there but as you can see they’re floating and uh I said I’ll give another minute or two and they should be done these are um much lighter than the potato yuy generally speaking so they’re they really all like

Little pillows um and they the grooves will hold the sauce very well so um we’ll start to taste them in a minute just see bigger ones just dip it into the sauce it’s really hot do like tast things and they’re done I don’t even think that was 2

Minutes so you can see I will just scoop that with this want to get as much water out of there as you can here so I have it in the dish I’m going to put some peino cheese on here Stir It Up uh you don’t want them really soaking

In gravy cuz I put some gravy in the bottom basically just want them covered like I said we’re just going to have some meatballs with this tonight so I’m going to bake them so I’m going to put them in individual little dishes I got these from a actually a restaurant supply place I

Love these dishes because you can go right into the oven and uh and that’s it actually I made some extra ones for the kids yeah um I just put some M on the top and there ready to go they really are you just have to go into the broiler

For a minute because uh they’re cooked it’s just to milk the cheese now so mozarella on the top chees is still a little bit Frozen but it’s fine cuz in 2 seconds on the boiler it will be done and that’ll be dinner tonight I’m going to throw just a drop of uh tomato

Sauce on the top just so that that cheese doesn’t burn bur and though I tend to like it on the Browner side um I’ll put just a little bit on the top and then we’ll put this in the oven and I’ll try to attach a picture to

The bottom of the video what it looks like when it comes out but this is it ready to go these just came out of of the oven and uh they’re ready for the table they were maybe in the 3 minutes to Brown the cheese and that’s about it so we are

Pretty much ready to eat there’s some meatballs to go with them I made some of the um caraba dipping sauce there’s some homemade bread that uh I had in the uh freezer I’m going to get the other dish uh what they look like once you take them out you can see how

Well they held their shape honestly and I have a whole other tray that I’m going to freeze uh out of this batch so it probably will feed at least four to six depending on if you use it as a main course or a side but I just want you to

See uh what it looks like here so you go in and you can see they held their shape beautifully they absorb all the gravy on the ridges and it’s time to eat dinner so I hope you enjoy these videos I hope hope you’re encouraged to try this recipe

It’s very easy I’ll put it up on my um Facebook page uh food fat holics and on my own page Elis is clicking with love and if you want to find the step by step you can find them there thanks