- 1 lb whole milk ricotta
- 1/2 cup fresh Parmigiano-Reggiano
- 1 to 1/2 cups unbleached all-purpose flour
- 2 teaspoons salt
- 1 large egg, beaten slightly in small bowl
Combine all ingredients in a large bowl, except 1/2 cup of the flour. Mix together with hands until it forms a ball. Put dough on a wooden board and sprinkle with the remaining flour, and knead until no longer sticky.
Break out into small balls, about a handful. Roll into strips, and cut into 1-inch pieces, then roll with thumb on gnocchi board (optional).
Sprinkle with flour and spread onto a platter until ready to boil.
Cook in boiling water until floating. Doesn't take long at all.
Again, no excuses! All you need is ricotta cheese. I know you have the rest in your possession!
2 comments:
See I thought being made of potato was the defining characteristic of gnocchi... so is it just the shape then?
Hi S&C! Thanks for stopping by :) Gnocchi means "lump" or dumpling - not specific to the ingredients in it, which can be different. I find the ricotta version is SO much easier (and a much lighter/less dense gnocchi) than the potato kind. Plus, no boiling or ricing the potatoes! Score!
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