Ingredients:
Gnocci is traditionally made with potatoes, but mom developed
her own recipe using only ricotta cheese, which kept them lighter
and tastier than some gnocci you'd find elsewhere. Try this
method and see for yourself.
1 15 oz container of ricotta or small curd cottage cheese,
drained
1-2 c of flour
1 egg
pinch of salt
1 T freshly chopped parsley
|
Directions:
Mix egg with ricotta or cottage cheese. Measure the flour
by filling the ricotta cheese container to the top. Put the
flour on a clean, floured work surface, making a well in the
center. Put the egg/ricotta mixture into the well and begin
to blend with your fingers, gently kneading the dough for a
minute or two. If it's too wet, add a bit of flour. If too dry,
add a bit of milk. Roll the dough into a long tube and using
a butter knife, cut small, inch-long pieces from the dough.
At this point, you can either use a fork to gently roll each
piece, making a gentle indentation, or use your index finger
to gently roll each piece. In a saucepan, bring water to a rapid
boil and then reduce the heat to a simmer. Gently add the gnocci
a few pieces at a time. When they float to the top, they are
ready to serve. Gnocci can be served in any of your favorite
sauces, and they are great in a simple butter sauce with sage. |
