Whenever I talk to my friends about eating gnocchi, they think of the local Italian restaurants that make their own gnocchi. Cause the fresh ones we can buy at the supermarket are chewy, gummy masses that are not particularly appealing. And who has the time to make their own these days? But what if I told you, there's an easier way of making fresh gnocchi at home? Making ricotta gnocchi is a fairly simple ordeal compared to the potato version. Simply mix together some ricotta with eggs, flour and aromatics. Shape them and drop them in boiling water to cook. And then toss it with a sauce, such as sage brown butter. If you want to make a large batch and freeze it ahead of time, place the gnocchi on a floured tray, spaced apart, and place it in the freezer until they are frozen solid. Transfer them to a container or freezer bag to store in the freezer.
To drain the ricotta cheese, place it in a fine sieve over a bowl and let the liquid drip out. Let it drain in the fridge for a couple of hours. The amount of flour needed in this recipe depends on how moist the ricotta is. The goal is to make a soft, pillowy dough so you'll be adding small amounts of flour until the desired texture is achieved. Some days I'm in a hurry, so I skip the draining step and use more flour.
- Step 1
In a mixing bowl, mix the ricotta, eggs, salt and nutmeg with a fork until smooth.
- Step 2
Slowly add flour and mix until you get a soft dough that isn't sticky anymore. Tip the dough onto a work surface and knead it for a couple of minutes. Ball it up and let it rest, covered, for fifteen minutes.
- Step 3
Divide the dough into four sections. Roll each section into a cord, about 1 inch in diameter. Slice cord into individual pieces at about ½ inch intervals.
- Step 4
Shape each gnocchi piece by lightly pressing and rolling it against the tines of a fork. Place on a tray with a liberal dusting of flour until ready to cook.
- Step 5
Cook in boiling, salted water for about five minutes or until they are floating. Serve with favourite sauce.