Easy Ricotta Gnocchi

By cam_46

If you want to make large batches for later servings, once made you can freeze them on cookie sheets and once frozen put into bags and frozen.

Ingredients

• 1 16-oz container whole milk ricotta
• 1 large egg
• 1/2 cup finely grated Parmesan or Pecorino cheese
• 1/2 teas salt
• 3/4 to 1 cup flour

Details

Preparation time 75mins
Cooking time 90mins

Preparation

Step 1

Strain the Ricotta using coffee filters or paper towels over a bowl. Let the cheese drain for about an hour. (you can do this ahead if you want)
In a large bowl, mix the strained ricotta, egg, cheese and 3/4 cup of the flour until all ingredients are incorporated. Cover and refrigerate for 15 minutes.
Check the dough by rolling a bit in your hand. It should be a bit tacky. If it clings to your fingers like bubble gum, incorporate more flour ( 1 TBL at a time) till you reach a tacky workable consistency. Refrigerate for another 15 minutes.
Before shaping, put a large pot of water on the stove to bring to a boil. Sprinkle a baking sheet with flour and set it close to your workspace.
Sprinkle your hands and work surgace with a little flour. Break off a tennis-ball sized piece of the dough and roll it into a thick log about 3/4" thick.
Using a sharp knife, cut the log into 3/4" pieces. You can leave them as little pillows or shape them into the traditional grooved gnocchi by rolling them off the back of a fork with your thumb.
Transfer this batch to the baking sheet and toss with flour to prevent sticking. Repeat rolling process with the remaining dough.
Add 1 TBL of salt to the water and half of the gnocchi. Gently stir the gnocchi to make sure they don't stick. Once they bob to the surface, let them cook an additional 2 minutes. Remove gnocchi with a slotted spoon and transfer to a colander to finish draining.
Repeat and then toss the gnocchi with sauce and serve immediately.