4.02.2014

Ricotta Gnocchi




Who knew making Ricotta Gnocchi would be so easy?  Easy, peasy, lemon squeezy as my granddaughter would say.

Of course homemade ricotta makes a very tender gnocchi that just melts in your mouth.




With the zest of a lemon and fresh rosemary makes this a perfect springtime supper.




You will need:

1/2 cup panko bread crumbs
16 oz homemade ricotta 
zest of 1 lemon
1 egg
1/2 teaspoon, chopped fresh rosemary
6 tablespoons flour
1/2 cup parmigiano reggiano, grated
pinch of salt and fresh ground pepper




In a medium size mixing bowl, add ricotta.




6 tablespoons flour.




1/2 cup panko bread crumbs.




zest of 1 lemon.




1/2 cup parmigiano reggiano.




1/2 teaspoon rosemary.  If you don't have fresh rosemary, omit the rosemary and use fresh parsley.   I wouldn't use dried rosemary.




Add the egg.




Add a healthy pinch of salt.




Add several grinds of pepper.




Gently stir ingredients together.




That's it!




Place the gnocchi dough onto a floured surface.




Lightly dust with flour.




Divide the dough in half.




With floured hands, gently roll the dough into 1-inch in diameter ropes.




Be sure to use a gently touch because the dough is very tender and soft.




Use a sharp knife to cut the gnocchi into 1-inch slices or whatever size you would like.




Place on a baking sheet.




Cover with plastic wrap and refrigerate until ready to use.  At this point you can, also, place in the freezer until frozen.  Remove from baking sheet and place in a ziplock bag.  You can freeze the gnocchi for about a month.

When ready to cook, drop into a large pot of boiling, salted water.  Once the begin to float to the top continue to cook an additional 2-3 minutes.  Gently stir so they don't stick and don't over crowd the pot.  I generally boil a dozen at a time.

You probably noticed that I have fresh sage in my photo.  My intentions were to complete a gnocchi dish.  BUT I have been tending my almost 2 year old granddaughter for the past week and the finished dish just didn't happen.  She was too much help.

Because the gnocchi is very rich, I like to serve them with barely sauteed fresh tomatoes.  I'm hoping to create a dish with asparagus or peas for spring.  Be sure to check back to see what I come up with.

Uh Oh!  The little girl is up from her nap...gotta go....


Ricotta Gnocchi

1/2 cup panko bread crumbs
16 oz homemade ricotta 
zest of 1 lemon
1 egg
1/2 teaspoon, chopped fresh rosemary
6 tablespoons flour
1/2 cup parmigiano reggiano, grated
pinch of salt and fresh ground pepper

To make the gnocchi:  Combine all of the ingredients in a bowl and gently stir with a rubber spatula.  Pour dough out onto a lightly floured surface. Divide dough and roll into long ropes about 1-inch in diameter.  Cut into 1-inch pieces.  Place on a baking sheet, refrigerate and cover until ready to use.

To cook gnocchi:  Bring a large pot of salted water to a boil.  Carefully drop gnocchi into boiling water and gently stir.  Once they float to the top continue to boil for 2-3 minutes.

Source:  Snails View


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2 comments:

  1. Oh, ricotta gnocchi are so good, even with just olive oil. It never occur to me to add lemon zest to the ñoquis. Next time I will!
    Looks like that little lady of yours is trying to get you in shape for the next cross country race...?

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