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.
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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I hadn't even heard of ricotta gnocchi! Thanks for educating me :)
ReplyDeleteNo worries! It was amazing! :-)
DeleteYou 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?
ReplyDeleteI 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??
DeleteHi April! You used pasta flour in the recipe. Would normal plain flour work just as well or you do not recommend?
ReplyDelete