Ricotta Gnocchi (Bill's Homemade)
One of my absolute favorite; Ricotta Gnocchi are like little clouds of pasta.
- 500 grams Ricotta Galbani works well here in Sweden
- 250 grams 00 pasta flour you can use plain white in a pinch
- 80 grams Grated Parmesan cheese
- 1/2 teas Salt
- 1/2 teas Grated nutmeg
- 2 Egg yolks
- A little flour for dusting.
- Add the ricotta, egg yolks, salt, nutmeg and cheese to a bowl and mix well.
- In another bowl weigh out 250 grams of 00 pasta flour.
- Add 225 grams of the flour, holding back 25 grams and begin to mix together
- Once mixed turn out onto the counter and gently knead, if the dough is sticky add the remaining flour until it stops sticking to your hands.
- Place the dough in a plastic bag and place in the refidgerater for an hour.
- When ready place the dough on a board cut off 1/¤ of it and roll it into a rope about the thickness of your thumb. Cut the rope in 2.5cm or 1 inch pieces.
- Using the back of the fork or the special board that you see in my photo take each piece you cut and roll it across the back of the fork. Pressing down to create the concave form. I found its much easier to get the shape you want by rolling the peices from the cut end of the pasta nugget.
While making the dough remember that you are making gnocchi not pasta go light on the kneading. Knead only to bring the dough together. Also the more flour you use the heavier the gnocchi get, so add just enough to stop the dough from sticking to everything. This recipe serves 8 as a first course or 4 as a very generous main course. Well, after all, who doesn't like a bit of generosity? My favorite sauce for these is a simple tomato sauce finished with cream, or Gorgonzola sauce is great but by no means a diet meal. One of the most famous is to saute them with butter and sage. Whatever you do serve with grated Parmesan.
Tried this recipe?Let us know how it was!