Gnocchi con Ricotta



  • One 15 ounce carton low-fat ricotta cheese, well drained
  • 2 large eggs, lightly beaten
  • 1/4 cup freshly grated parmesan cheese
  • about 3 cups unbleached all purpose (or low protein) flour
  • freshly ground black pepper to taste
  • pinch of freshly grated nutmeg


Step 1: Place ricotta, eggs, and parmesan in a food processor fitted with the steel blade. Process for about 30 seconds to combine.
Step 2: Add 2 cups of flour and turn on the machine to combine. With the machine running, add more flour through the feed tube, about  1/4 cup at a time, until the dough forms a ball and comes away from the sides of the bowl. Add the pepper and nutmeg. The dough should be soft but not sticky.
Step 3: Turn the dough out of the bowl onto a lightly floured surface and knead gently for 2 minutes. The dough can be used at once to make the gnocchi; it can be refrigerated for up to 24 hours, tightly covered; or it can be wrapped and frozen for later use.
Step 4: To form gnocchi, cut off a small piece of dough and roll it firmly between the palms of your hands, then lightly with the palms of your hands on the work surface, to form a rope or cylinder about 1/4 inch in diameter. Cut the cylinder into 1/2 inch pieces. 
Step 5: Roll each piece across the tines of a fork or on a gnocchi board, pressing firmly so that the dough is marked with ridges and a small pocket is formed.
Step 6: Place the rolled gnocchi on clean kitchen towels or paper towels, cover and let dry for 15 to 20 minutes.
Step 7: Cook gnocchi in plenty of boiling salted water or freeze. The gnocchi are done 30 seconds after they rise to the surface of boiling water. If frozen, cook unthawed for 6 to 8 minutes. Serve with simple red sauce.

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