Tuesday, February 3, 2015

Ricotta Gnocchi

2 Cups Ricotta Cheese
1/2 Cup Parmesan Cheese - Grated
1 1/2 tbsp EVOO
2 Large Eggs
1/2 tsp Pepper
1 1/2 Cups Flour (+ 1/2 cup)

In a large bowl combine the ricotta, parmesan cheese, EVOO, eggs and pepper.  Slowly stir in the flour 1/3 at a time.  It should combine into a ball.  Add the extra flour gradually if it doesn't.

On a floured surface, roll out the dough into a ball.  Cut into 4 quarters.  Roll each quarter into a log about 1" thick and cut into 1" squares.

In a pot of boiling, salted water, add in the gnocchi.  When they rise to the top they are done.

At this point you can put them into your favorite sauce, but I like a bit of a bite on my gnocchi so I toss them in a pan w/ butter and brown them on both sides then add then to tomato sauce or pesto.  Enjoy.

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