gnocci ricotta

By Chezlamere

Ingredients

• 250 g Ricotta
• 1 egg yolk (M-L)
• 1/4-1/2 tsp fine sea salt
• 30 g Parmigiano (or Pecorino), freshly grated
• 50-75 g all-purpose flour, extra for dusting the dough/board
• serve with tomato sauce or any kind of pesto

Details

Servings 2
Preparation time 15mins
Cooking time 15mins
Adapted from deliciousdays.com

Preparation

Step 1

1 Discard any excess liquid that the Ricotta's packaging
may contain, then add Ricotta cheese, egg yolk, salt and
freshly grated Parmigiano into a large bowl. Mix well with
a wooden or regular spoon. Now add the flour and stir in
briefly, just until combined - the dough will still be
quite sticky. (Of course you can add more flour at this
point, but keep in mind, that the more flour you use, the
denser the gnocchi become in the end. And you want them to
be as light & fluffy as possible, with a velvet-like
texture.)
2 Forming these gnocchi is the slightly tricky step, this
is the technique that works best for me: Generously flour a
board, take a big tablespoon of the dough and scoop it onto
the board. It gets dusted with flour ( dust your hands
generously, too! ), before rolling it into a finger-thick
roll. Cut it into little pillows ( stick the knife's blade
into the flour to prevent it from sticking to the dough ).
Then place each gnoccho on a floured board or parchment
paper lined baking tray. Continue quickly with the next
step, otherwise they will get soggy and stick to the
paper/board anyway.
3 Meanwhile bring a large pot of water to a boil, add a
generous pinch of salt and reduce heat until the water
bubbles lightly. Add the gnocchi and stir once, so they
don't stick to the bottom - then let cook until they start
floating on top. Depending on their size this may take 2 to
4 minutes. Take out with a skimmer and serve immediately. I
like to serve them either with a simple tomato sauce (like
this one or this one), browned butter with fresh sage or
any kind of pesto (my current favorite: roasted peppers,
toasted pine nuts, Parmigiano and olive oil).