I just love ricotta gnocchi! Their texture is just perfect... soft and not chewy at all. I discovered them only a couple of years ago at a friend's place, but it took a while to come up with my "perfect" recipe. So this is my take on another classic Italian recipe. Enjoy!
Ingredients:
For gnocchi:
300 gms ricotta cheese
150 gms thinly grated Parmigiano Reggiano or Grana Padano
140+ gms flour
1 egg
1 tsp salt
For the sauce:
75 gms butter
75 gms butter
4 sage leaves
Pepper and thinly grated Parmigiano Reggiano or Grana Padano to serve
Put all the ingredients in a bowl and mix them well. When they are well combined put the mixture on a board and knead well, adding flour until the dough stops sticking to your hands. Do not put too much flour though or your gnocchi will become chewy. Divide the dough in 8 to 10 balls. Roll each ball of dough using your fingertips into ropes about 2 cm (3/4 inch) thick. Then cut the ropes of dough into 2.5 cm (1 inch) pieces and place them on a floured tray.
To cook the gnocchi, take a large pot and fill it with water. Put the pot on the fire and add a handful of sea salt into the water. When the water is boiling, put the gnocchi in.
In the meantime, brown the butter with the sage leaves in a frying pan on low to medium heat. As soon as the gnocchi start floating, they are ready. Remove them with a slotted spoon and put them in the pan with the browned butter and sage. Mix well on low fire and serve with a sprinkle of grated Parmigiano Reggiano or Grana Padano and ground pepper.
Comments
Post a Comment