I recently saw a post and recipe for ricotta gnocchi. They are creamy and light little pillows that melt in your mouth. The key is not to add too much flour. I honestly prefer them over the potato gnocchi. In fact, I never really liked gnocchi until I had them made with ricotta. I just never understood what the big deal was.
There is an Italian restaurant in Ocean City that we frequent. I am sure I have mentioned it before. Ristorante Antipasti, on Coastal highway. Trust me, if you are ever in the area, make a reservation and go. Some of the best eats in Ocean City and the owner and his wife make you feel like family. His gnocchi changed my mind forever.
http://www.ristoranteantipasti.com/
I liked them so much; I wanted to be able to share them with everyone. I knew I had to learn how to make them. So make them I did. This is my recipe. Again, you do not want to add too much flour, it will make them heavy and doughy. Other than that, it’s pretty straight forward and easy to do. There’s no special equipment required and it goes quickly.
We like ours in tomato sauce and a nice grating of fresh parmesan cheese and chopped fresh basil. A brown butter sage sauce also works well here. Just add some crusty bread, an olive oil dip, and a green salad. A good bottle of wine completes this taste sensation. Be prepared to be transported. This meal is amazing!
Ricotta Gnocchi
INGREDIENTS:
- 1 small containter of full fat ricotta cheese (do not use skim or low fat), drained of all liquid
- 2 egg yolks
- 1/2 C fresh grated parmesan cheese
- 1/2 t French grey sea salt (Kosher can also be used)
- 1 1/2 C all purpose flour (plus more or less as needed)
- fresh chopped basil, for garnish
- Kosher salt, to add to boiling water
DIRECTIONS:
- In a large bowl add 1 C flour, make a well in the center and add the eggs, ricotta, parmesan, and salt.
- Mix until combined and turn out onto a floured board and begin kneading gently. Add flour as needed, dough should be slightly wet, but hold together. The less flour added, the lighter it will be. More flour results in doughy gnocchi.
- Divide the dough into 6 pieces. One rope at a time roll into a 1/2″ circumference and cut into one inch pieces. Place pieces onto a lightly floured wooden board or a sheet pan that has been floured.
- Bring a large pot of water to a boil, add a good amount of Kosher salt. Have your sauce hot and ready on another burner.
- In small batches add the gnocchi to the boiling water and cook for 1-2 minutes or until they float to the surface. Remove with a slotted spoon and drop into your heated sauce of choice.
- Top with a good grating of parmesan cheese and chopped basil.
- Serve immediately
I like to make my own sauce but in a pinch, Rao’s marinara sauce is excellent. I keep it on hand when I am in a hurry.
Til next time,
Ciao xoxo
Viki D
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