Ricotta Gnocchi

Ricotta Gnocchi

A healthier version of gnocchi instead of using potatoes.

Ingredients 

3 cups packaged whole-milk ricotta cheese

1¾ teaspoon salt

2 large eggs

½ cup Parmigiano-Reggiano, freshly grated

½ teaspoon white pepper, freshly ground

2 cups all-purpose flour, or as needed, plus more for forming the gnocchi.

Directions 

Beat the eggs, and 1 teaspoon salt in a separate bowl until foamy. Stir the ricotta, eggs, grated cheese and pepper until thoroughly blended. Gradually add as much of the flour as necessary to form a soft and sticky dough. (Ricotta gnocchi dough is always soft and sticky-don't work in so much flour that you have a firm or smooth dough, or the gnocchi will be tough and heavy. 

Divide the dough into six approximately equal pieces. Roll one of the dough pieces out with a back-and-forth movement of your palms and fingers to a rope about 1/2-inch wide. Flour your hands, the work surface and the dough lightly as necessary to prevent the dough from sticking. Cut the roll crosswise into 1/4-inch lengths. Repeat with the remaining dough. Dust the cut gnocchi lightly with flour and toss them gently to separate. If not using right away, place them in a single layer on a baking sheet and place in refrigerator until ready for use. 

In a large pot of boiling water, add some salt and add the gnocchi, stirring occasionally until they float to the top and are tender, about 5 minutes. 

Strain and serve with your favourite sauce. 

***If you like, make ridges in each gnocchi by placing them on a fork pressing it down with your finger rolling off the fork. Or you can do this on the bottom end of a ribbed wicker basket (what I use and prefer them this way).

#ricotta #gnocchi #dumplings

Lidia Bastianich