I’ve made my love of pasta, especially gnocchi, no secret to all of you. I often crave the smooth pillowy heavenly bits, but the thought of peeling and boiling potatoes and making a dough just doesn’t seem appealing some days.
I had heard of using ricotta cheese to make gnocchi before, but for some reason I hadn’t given this option a try yet. Every time I heard someone mention making gnocchi with ricotta instead of potatoes they’d say “once you try them this way you’ll never go back” and I have to admit I think they may be right. First of all, it’s so much simpler, less time consuming and they’re super light and soft. I see many more gnocchi in my future now that I’ve discovered these.
I’ve taken such a break from blogging that I’m not even sure if Fiesta Fridays are still happening! I sure hope so because I’ll bring a big batch of these! Whew, looks like the party is on today!
16 ounces of whole milk ricotta cheese
1/2 cup grated pecorino romano
1 large egg
pinch of salt
3/4 to 1 cup flour
1. Carefully drain any excess liquid from the ricotta. Add the ricotta, pecorino romano, egg and salt to a bowl and combine. Add 3/4 cup of flour and combine. The mix should have some form to it but still be sticky. If it is too sticky continue adding flour a little at a time until you can roll it into a sticky ball.
2. On a lightly floured surface take a small amount of the mixture and roll it into a log about 1/2 inch thick. Cut the logs into about 1/2 inch long gnocchi.
3. Add the gnocchi to a large bowl of boiling salted water. Allow them to cook about 3 minutes then carefully scoop them out. I find it’s best to cook them in 2-3 batches in order to get them all out in time without overcooking.
4. Add your gnocchi to your sauce, I had made a quick tomato cream sauce (recipe to come) but they go great with just about anything. Enjoy!