10 Minute Ricotta Gnocchi
While regular potato gnocchi can take ages to cook, ricotta gnocchi takes mere minutes!
Posted by MagicalGirlMaya
About
Despite my long standing love affair with pasta I have never really been able to convince myself of the merits of Ricotta. Blasphemy, I know. There is no universe in which you will ever pick up a recipe book that does not have at least one entry dedicated to the virtues of ricotta as a means of enhancing pasta. It just that, over the years I’ve yet to find that anything made with ricotta, pasta or otherwise, really doesn’t catch my fancy. I find the flavor bland and the texture unsettling.
This is the recipe that turned me into a ricotta convert.
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You Will Need (7 things)
- 12 oz Ricotta
- Salt
- Pepper
- 1 oz Parmesan
- 1 Egg
- 1 Egg Yolk
- 4 oz Flour
Steps (5 steps, 10 minutes)
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1
Your ingredients.
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2
Measure out your ricotta and dry it thoroughly. You actually only need 8 oz for the recipe but that’s post drying and depending on how much moisture is in your ricotta you may need a lot to have 8 oz by the end of it
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3
All you do for this recipe is combine all of the ingredients(8oz of your thoroughly dried ricotta, your eggs, parmesan, flour and salt and pepper) in a bowl with a rubber spatula. Then you turn everything out onto a floured work surface, quarter it and roll it out.
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4
Once everything is how you want it then just cut your little gnocchi’s and place them on a lightly floured wax papered pan. You can easily store these in your freezer but I think that they’re best when cooked fresh.
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5
To cook these tiny dumplings of joy you bring a large pot of salted water to a boil and gently place them in, once they’ve floated to the top give them another thirty seconds or so of cooking and fish them out. You could empty them into a colander but I didn’t want to crush them and I also had way too many to do in one batch. Serve with a hearty sauce and marvel at how tender and delicious ricotta can be when it isn’t total crap.