Monday, June 30, 2014

I've made Potato Gnocchi before, so I decided to give the ricotta version a go. Reading up about it on the internet I found a lot of people say that the ricotta gnocchi is just as traditional as the potato kind.

After researching the ratios I then came up with my own recipe to suit the amount of ricotta I had.



Aprils Ricotta Gnocchi

250G Ricotta Cheese
2 Eggs
1/2 cup Parmesan Cheese (finely grated)
Salt & Pepper to taste
1 TBSP Parsley (finely chopped)
1 Cup + 2 TBSP Pasta Flour, plus more for dusting

Mix the Ricotta, Eggs, Parmesan, salt n pepper, Parsley in a bowl with a whisk until smooth.

Add the flour and mix until a smooth dough is formed. Place dough onto a floured bench and knead gently for 30 secs or so.

Pinch off tennis ball sized balls of dough and roll to form a thin sausage. Cut the sausage into smaller pieces.

You can leave them this shape or you can use a gnocchi roller, sushi mat or fork to create the 'ridges' in the gnocchi. I used a sushi mat!

Place gnocchi on a floured plate and cover and refrigerate if using later.



To cook: Bring salted water to the boil and gently boil until the gnocchi float then scoop them out.

I served the gnocchi with a rich tomato sauce and dropped some shelled prawns in for the last few minutes.

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5 comments:

  1. I hadn't even heard of ricotta gnocchi! Thanks for educating me :)

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  2. You make it all sound so simple April! I would end up making more mess than anything. Have you made a gluten free option before if so which GF flour is best?

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    1. I haven't tried with a GF flour but have heard that Potato gnocchi would be better to try using GF flour as the starch in the potatoes will help it bind better. I find the best recipes to substitute GF would be recipes that's call for little flour, unlike cakes breads etc. So any recipe that calls for a small amount of flour is a great candidate to be made GF quite easily. I think ill experiment though, which GF flours do you regularly use??

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  3. Hi April! You used pasta flour in the recipe. Would normal plain flour work just as well or you do not recommend?

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