Ricotta Gnocchi

Ricotta Gnocchi

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by Cahrlotte Today

WCNC.com

Posted on March 13, 2012 at 1:42 PM

Updated Tuesday, Mar 13 at 2:05 PM

 

Ricotta Gnocchi

  • 1 1/2 pounds fresh ricotta cheese
  • 1 cup unbleached all-purpose flour, or as needed
  • 2 large eggs, beaten
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg

 

Method

·         Place the ricotta in a fine sieve over a bowl. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.

·         In a medium-sized bowl, stir the drained ricotta, 1 cup of the flour, the eggs, chive, salt, pepper and nutmeg together gently but thoroughly until a soft dough forms, adding a little more of the flour if the dough is sticky to the touch.

·         To form the gnocchi roll the mixture into balls with well-floured hands, using about 1 tablespoons ricotta mixture for each ball.

·         Place the gnocchi on a baking sheet lined with a lightly-floured kitchen towel.

·         Gently put as many gnocchi at a time as will float freely into a  medium pot of boiling water, stirring gently.

·         Cook until the gnocchi rise to the surface, about 6-7 minutes. Scoop them out with a wire skimmer as soon as they are cooked.

·         Drain and add your favorite sauce.

 

 

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