Gnocchi (No Key) Ricotta

By stancec44

Ingredients

• 1 16-oz container of whole milk ricotta (Note: Wisconsin ricotta in cans from Pastaworks is best - ask for it, as not always on display)
• 1 lg. egg
• 1/2 c. finely grated Parmesan or pecorino cheese
• 1/2 tsp. salt
• 3/4 - 1 c. flour

Preparation

Step 1

Set a strainer and line with 3 coffee filters or paper towels over a bowl. Add the ricotta and let the cheese drain for about an hour. (This can be done several days in advance.)

In a large bowl, mis the strained ricotta, egg, cheese and the 3/4 c. 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 one Tbsp at a time until you reach a tacky, workable consistency (should be light, don't pack). Refrigerate 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 work space.

Sprinkle your hands and work surface with a LITTLE flour. Break off a tennis ball size piece of dough and roll it into a thick log, about 3/4" thick. When rolling make sure your fingers widen as they roll away from you, and come together as you roll the dough back toward you.

Using a bench scraper or sharp knife, cut the log into 3/4" pieces. You can leave them as little pillows, or shape them into 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 Tbsp. 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 with slotted spoon and transfer to colander set over bowl to finish draining.

Repeat with second batch and serve immediately.

If keeping in fridge, only keep 1 day, as they won't keep. Can freeze.