Gnocchi - Ricotta
Ricotta cheese makes a light and tender gnocchi base. Either whole milk or part skim ricotta words well in this recipe. A small amount of flour and crisp panko breadcrumbs keep the gnocchi light in texture. After forming the gnocchi, refrigerate and cook within 24 hours or freeze for up to 1 month. To freeze, lay gnocchi on a sheet pan and place in the freezer. Once they are frozen, gently scrape them off the sheet pan and place in an airtight container.
Yield: 4 servings
15 oz container whole or skim ricotta cheese
1 large egg
4 Tbs finely chopped basil
1 tsp kosher salt
1/4 tsp freshly ground white pepper
6 Tbs all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
Line a colander set over a large mixing bowl with cheesecloth. Place ricotta in line colander and drain in refrigerator for 1 hour.
Place the ricotta in the bowl of food processor fitted with a metal blade. Process in pulses until ricotta is broken into fine grains. Transfer ricotta to a large mixing bowl and stir in egg, basil, salt, and pepper with a silicone spatula. Gently fold in flour, Parmesan cheese, and panko to form a smooth and moist dough. If dough is sticky, add Tbs of flour. Cover bowl with plastic wrap and chill dough for 15 minutes.
Place dough on a lightly floured work surface and use a bench scraper to cut the dough into fourths Roll each piece of dough into a long rope about 3/4 inch in diameter. Using the bench scraper, cut the rope into 1 inch long pieces. Roll each piece with your thumb, forming an indentation on one side, or roll the gnocchi over a gnocchi paddle or the back or a fork. Set the gnocchi on a lightly floured baking sheet and cover with a kitchen towel as you form the remaining gnocchi.
To cook gnocchi, fill a large pot with water and heat on high heat to a simmer. Generously salt the simmering water and add gnocchi in batches. Cook until they rise to the surface, then cook another 2 minutes. Using a slotted spoon or spider, drain gnocchi and transfer to a large serving bowl.
To serve, toss gently with sauce and garnish of your choice and serve immediately.
Č
Comments
Lori Whitt