Ricotta Gnocchi, just like Nonna used to make. It’s a real comfort food, and I guarantee you’ll love it! Sooo Easy to make! 🥰
Ingredients:
– 1 cup 00 flour, or a bit more if the dough is too sticky. Could take 1 1/4 cup flour.
– 15 oz ricotta cheese, drained well.
– 1/2 cup grated Parmesan cheese.
– 2 large eggs, whisked together.
– 1 tsp salt.
– 1 tsp black pepper.
– A pinch of nutmeg.
Instructions:
1. Place the ricotta in a strainer over a bowl and pop it in the fridge for a couple of hours or overnight to drain out any excess liquid.
2. Put the ricotta on a board and make a well in the centre. Add in the whisked eggs.
3. Sprinkle the salt, pepper, and nutmeg over the eggs and ricotta. Mix with a fork or a bench scraper.
4. Add in half a cup of the flour and mix.
5. Add in half a cup of grated Parmesan cheese and mix it in.
6. Start kneading the dough gently with your hands, adding the rest of the flour a little at a time. Don’t over-knead it, or it’ll be tough. You might need a bit less or more flour depending on how wet the dough is.
7. Once the dough has come together and isn’t sticky, it’s ready to be shaped.
8. Roll the dough into a log.
9. Cut the log into 8 equal pieces. Roll each piece into a log and then cut the logs into small pieces.
10. Roll the pieces over a gnocchi board gently.
11. Sprinkle the gnocchi with flour and place them on a tray sprinkled with semolina flour.
12. Cook the gnocchi in salted boiling water for 2-3 minutes, or until they float to the surface.
13. Once the gnocchi is cooked, toss it in your favourite sauce and coat it well.
14. Enjoy your homemade ricotta gnocchi! #ricottagnocchi #gnocchirecipe #comfortfood #italianfood
Did you know you can make using ricot cheese? If you didn’t, you know now. Let’s make it. Ricoti are so quick and easy to make, and they’re light, soft, and delicious. Start off with 15 oz of ricot cheese. And it is a must that you strain the ricott first. Place the ricott on a board and make a well. Now, I’m just whisking up two eggs. I’m going to add that to the ricott. Little bit of salt. Little bit of pepper. Okay, the eggs are running away. Come on, stay. I’m trying to make a video. All right, now some nutmeg. Let’s clean this up. Okay, I cleaned it up. Okay. And then I’m going to start off by adding in a half a cup of the flour. And I’m going to incorporate that into the wet mixture. And now I’m going in with a half a cup of pigo reano. And just incorporate that in using your bench scraper or a fork. And now you want to begin by adding in the rest of the flour a little bit at a time while gathering the dough and bringing it together. The key is you don’t want to overm mix this dough or add in too much flour. You want to add in just enough flour until it’s not sticky and it holds well together. If you overm mix and add too much flour, the yokki will become tougher and denser. So try not to do that because you want them light, airy, and fluffy. Once your dough has come together, form it into a log and then cut it into eight equal pieces. Dust them with some flour. And then you want to roll those pieces into logs and roll gently because these are very tender. And now you’re gonna cut those logs into smaller pieces. There’s your now you’re going to shape the by rolling them over akoki board with your thumb gently. You want to be cool like nona. You roll it and you flick it. Dust them with some semolina flour and cook them in salted boiling water for a couple minutes until they rise to the top. and cook them in your favorite sauce. I’m using a classic tomato sauce where I added a little knob of butter and make sure you coat them really well. Plate theoki and top it with a little extra sauce and pigo reo. It’s snowing outside and these are what the doctor ordered.
Dining and Cooking