Handmade Ricotta Gnocchi
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Ingredients
- 1 lb whole milk ricotta
- 1/2 cup fresh Parmigiano-Reggiano
- 1 to 1/2 cups unbleached all-purpose flour
- 2 teaspoons salt
- 1 large egg, beaten slightly in small bowl
These are like soft fluffy pillows in your mouth, and worlds apart from any frozen gnocchiyou'll find. So easy, and no excuses! All you need is ricotta cheese. I know you have the rest in your possession! More pics of the final serving here.
Combine all ingredients in a large bowl, except 1/2 cup of the flour. Mix together with hands until it forms a ball. Put dough on a wooden board and sprinkle with the remaining flour, and knead until no longer sticky.
Break out into small balls, about a handful. Roll into strips, and cut into 1-inch pieces, then roll with thumb on gnocchi board (optional).
Sprinkle with flour and spread onto a platter until ready to boil.
Cook in boiling water until floating. Doesn't take long at all.
Combine all ingredients in a large bowl, except 1/2 cup of the flour. Mix together with hands until it forms a ball. Put dough on a wooden board and sprinkle with the remaining flour, and knead until no longer sticky.
Break out into small balls, about a handful. Roll into strips, and cut into 1-inch pieces, then roll with thumb on gnocchi board (optional).
Sprinkle with flour and spread onto a platter until ready to boil.
Cook in boiling water until floating. Doesn't take long at all.
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