Ricotta Gnocchi

By MooK

Ingredients

• 1 1/2 lbs. ricotta, drained for 4 hours or overnight
• 2 large eggs
• 1 1/2 c. grated grana cheese
• 1 cup all-purpose flour, plus extra for shaping
• Kosher salt and freshly ground pepper

Preparation

Step 1

In a large bowl, beat the ricotta vigorously with a whisk. If, after beating for some time, you still have some firm curds, press the cheese through a strainer to break them down.

Add the eggs and grated cheese and whisk well, until fluffy. Add the flour and whisk until just combined. Season with salt and pepper.

Place a layer of flour in a pie plate or other shallow dish. Have a sheet pan handy as well, with a dusting of flour on the bottom. Dust your hands with a bit of this flour. Using a spoon, scoop up about 1 tablespoon or so of the ricotta mixture, and place the spoonful into the pie plate on top of the flour.

Using your hands, turn the ricotta ball until it is coated with a dusting of flour, then pick it up and lightly shape it into an oblong dumpling. Don’t worry too much about getting a perfect shape – lumps and bumps are just fine. Place the gnocchi on the sheet pan.

If you are doing this recipe for the first time, or are using a ricotta cheese you haven’t used before, at this point I would recommend you test your first gnocchi to make sure it holds together. You don’t want to shape 80 gnocchi to find out they fall apart when you cook them!

Poach the first in a small pot of simmering, not rapidly boiling water; if it holds together, you are good to go. If it blows apart, add a touch more flour.


Repeat and shape your gnocchi until all of the ricotta mixture has been used. I usually do 4 or so at one time. Make sure they are not touching as to place them on the sheet pan. When done, place the sheet pan in the refrigerator to keep cool as you continue.

Bring a large pot of water to boil over high heat. When boiling, add a liberal amount of salt. Turn down to a simmer.

Prepare your sauce in a large sauté pan. See below for ideas – you want your sauce to be warm and ready to go when the gnocchi are done cooking.

Remove the sheet pan from the refrigerator. Transfer about a quarter of the gnocchi to the boiling water, making sure not to overfill the pot. You will most likely need to cook them in batches.

They will sink to the bottom initially, but as they cook will rise to float at the top. Scoop them up as they float, and transfer to the sauté pan with the sauce.

When all are cooked and coated with sauce, serve immediately.