Ricotta Gnocchi

2 cups whole milk ricotta
2 eggs
1/2 cup grated Parmesan
2 cups all-purpose flour
1/8 teaspoon fresh grated nutmeg

In a large bowl, mix together the ricotta and eggs. Stir in the grated parmesan. Add the flour and nutmeg slowly, stirring to incorporate as it is being added, until the dough becomes smooth. Turn the dough out onto a floured surface and knead until smooth.

Cut the dough into fourths, and then roll each ball of dough into a long rope, approximately 1″ in diameter if cut crosswise. Cut the ropes into 1″ pieces. Press a small indent into each piece using the tines of a fork. Place the gnocchi on a lightly floured surface.

If freezing, layer the gnocchi on a lightly floured, parchment-lined baking sheet and slide into the freezer. Once they are frozen, transfer to an airtight container and return to the freezer.

If cooking gnocchi immediately, bring a large pot of salted water to a rolling boil. Add in gnocchi in small batches. Cook the dumplings for approximately 3 minutes each, removing them from the water with a slotted spoon or wire strainer as they float to the surface. (Test one to make sure they are cooked through the center.)

Serve gnocchi sautéed in butter with herbs or vegetables, tossed in a light tomato sauce, with a bright pesto, or add them to soups.


Makes 3-4 servings.

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