The Gnocchi of Your Dreams - Part I

This gnocchi and I have some deep roots. I created this recipe many moons ago because I wanted something that was easy, yet satisfying to make. I wanted a dish that could be prepped ahead of time AND feed a crowd. The gnocchi itself comes together very quickly. This is a ricotta gnocchi and does not require They can be frozen once they have been rolled and cut. The kids can participate. They can be tossed with a jar of sauce or you can make a pan sauce with seasonal veggies like I do in Part II. If you are in search of impressing a crowd, this is your ticket. It’s a great holiday side dish or a cozy comfort food. I just love it so much, and I hope you do too!

RECIPE

12oz container of Basket Ricotta or Similar.

2 Eggs

1 1/2 Cups microplaned or VERY finely shredded parmesan cheese. I encourage you to do this yourself, otherwise the outcome will not be as light and airy and you’ll have a more dense gnocchi.

1 tsp Salt

2 - 3 cups All Purpose Flour - if you are using a really wet ricotta, you will need to add extra flour. After the 2 cups, add flour slowly until your dough is sticky, but will hold shape.

INSTRUCTIONS

In a large mixing bowl, whisk your eggs. Add ricotta, parmesan, and salt. Mix (I usually mix everything with a fork until it’s time to use my hands.

Add 2 cups of flour. Begin mixing with a fork or spatula. As the flour starts absorbing egg and cheese mixture, you can use your hands. You are looking for a sticky dough, not super dry and wet. It needs to hold it’s shape. You should need to dust your work surface with flour to prevent sticking.

Once your dough is mixed, Let it rest for about 10 minutes.

Boil salted water.

Lightly dust your work surface with flour and turn your dough out onto it. Form it into a round shape.

Using a bench scraper or a knofe, cut off a 3in - 5in piece of dough. push the dough together to make sure it is a cohesive piece and starting from the center, using your hands, gently roll the dough byrocking your hands back and forth in an outward motion.

You’ll want to roll them out until they are about 1/4 inch thick. Using a knife our bench scraper, cut pieces the length of the tip of your index finger.

Once rolled, use your bench scraper or even a large flipping spatula to transfer them onto a sheet tray lined with parchment paper and lightly dusted with flour. Repeat until all of your dough is rolled. THE PIECES DO NOT NEED TO BE PERFECT! Just try and make them the same size so they cook evenly.

Line a tray with a tea towel if you plan to continue on and sear the gnocchi. You will place your cooked gnocchi on this towel to absorb the water and prevent oil flying up and burning you.

Once your water is boiling, gently place the gnocchi into the boiling water. You can turn your heat down to medium to avoid large bubbles and burning yourself. I do this in about 2 batches. They will float to the top, then I give them a gentle stir and let them cook for an additional 2 minutes after they have floated up. Once they are done, you will use a slotted spoon and remove them from the water and place them on a tea towel. If this is the end of the line for your gnocchi, you can use a colander or large strainer to drain them and toss with your favorite sauce.