Gnocci is my favorite of the classic Italian pastas, and depending on which part of the boot you prefer, you can make a traditional version on your own using either potatoes or ricotta as the base. I prefer the ricotta versions because they are lighter overall. Not to mention you can avoid all the peeling, cubing, boiling, etc. involved in making the potato-based gnocci. Lastly, I typically cut this recipe in half (serves 4 to 6 when halved) since it produces so much.
2 C. Ricotta (whole milk)
2 Eggs (lightly beaten)
1 C. Parmigiano Reggiano (grated)
1/4 t. Nutmeg
1 1/4 C. Flour
Equipment: Plenty of counter space, wax paper, large pot
- Mix all ingredients together. HINT: I think this is a tad better if you drain the ricotta
- Check the texture; it should be damp and slightly sticky, though not gummy or messy
- If it's still too wet, add flour 1 T. at a time until desired texture is achieved
- Refrigerate dough for 10 to 15 minutes
- Take sections of dough and, on a floured surface, roll them into thin logs
- Before you cut the dough, begin boiling salted water in a large pot in prep for cooking the gnocci
- Cut the dough into 1/2 inch squares (or smaller/larger if you prefer)
- Now is your chance to make the gnocci pretty! Using the tines of a fork, press the pattern of your choice into the pieces of gnocci. Or skip this step altogether if you wish.
- In small batches, cook the gnocci in your boiling salted water. Boil each batch for about 5 minutes, or until desired firmness is achieved.
The dough will freeze well prior to cooking, if desired. Adapted from our friends at TheKitchn. Ciao!