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Ricotta Gnocchi

Date Added: Nov 8, 2010 Italian Vegetarian
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Prep Time

15 mins

Cook Time

2 mins

Ready In

17 mins

Serving

6

*to adjust serving size click on "serving box".

Description

This fresh made gnocchi is made from ricotta cheese instead of potatoes. Toss with your favorite sauce and serve or freeze them.


Ingredients

  • 1  Pound(s) Ricotta Cheese, whole milk
  • 1
  • 1  Each Egg
  • 2
  • ½  Tea Spoon(s) Freshly Ground Nutmeg
  • 3
  • 1  Pinch Salt
  • 4
  • 1  Pinch Pepper
  • 5
  • 1  Table Spoon(s) Parsley, chopped finely
  • 6
  • 2  Cup(s) Flour
  • 7

Directions

    1. In a large mixing bowl, mix together ricotta, egg, nutmeg, salt, pepper and parsley
    2. Using your hands, mix in flour a little bit at a time
    3. Remove from bowl and place on a flat floured surface
    4. Kneed with your hands
    5. Once you have reached the right consistency, place back in a bowl, cover in plastic wrap and refrigerate for an hour
    6. Sprinkle dough with a little bit of flour and using a dough cutter, cut into 3 ounce portions
    7. Using your hands, roll each portion out to form an even rope shape
    8. Cut into 1" pieces
    9. Sprinkle flour on a baking sheet and place gnocchi on the sheet
    10. Roll each piece down a form to make lines (optional)
    11. Place in salted boiling water for 2 minutes to cook
    12. Make sure to stir so they don't stick to the bottom of the pot
    13. Serve with your favorite sauce and enjoy!

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