Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
I learned how to make gnocchi in Rome last year. It’s really not that difficult, but I will warn you that it is a bit time consuming. In Rome I used a special gnocchi paddle, but a fork works just as well in my book. You can shape and freeze gnocchi ahead, so at dinnertime you can just boil them and make the sauce.
- 1 Large Egg
- 15 Ounces Whole Milk Ricotta Cheese
- 1 Cup Grated Parmesan Cheese
- 3/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Grated Or Ground Nutmeg
- 1 2/3 Cups Unbleached Flour
- In large-size bowl whisk egg. Stir in ricotta cheese. Add Parmesan cheese, kosher salt, and nutmeg. Gradually stir in flour. Mix thoroughly until dough is soft. Dough should come away from side of bowl.
- Turn dough out onto a well-floured work surface. Gather into a ball. Sprinkle with more flour as needed to keep surface dry. Cut dough into 8 pieces. On work surface, roll each piece with fingers. Star from center until you have an even 12 inch rope. Cut each rope into 3/4 inch pieces. Line 2 large-size rimmed baking sheets with parchment paper. Sprinkle with flour.
- Hold fork, tines facing down, on work surface. Set one gnocchi on tines with uncut edges to the sides. Press lightly to make indentations. Roll off to bottom of fork. Set onto parchment lined baking sheet. Repeat to shape remaining gnocchi.
- Bring large-size pasta pot of salted water to boil. Working in 2 batches, boil gnocchi for 3 to 4 minutes until they rise to the surface. Remember that fresh pasta takes a lot less time to cook than dried pasta. With slotted spoon transfer to serving bowl.
- Serve with your favorite sauce. A simple sauce of butter and sprinkled Parmesan cheese is perfect, but can also be served with a red sauce.
- Serves 4
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen