RICOTTA CHEESE GNOCCHI
You think you know what gnocchi are: small, fork-tine-indented potato dumplings served with pesto or tomato sauce. They're starchy, thick and filling, and rarely made well enough at home to justify the work. But gnocchi don't have to be only that. "Gnocco" translates literally as "lump" (nice, huh?) and is a colloquial word for dumpling; gnocchi can be made out of semolina, cornmeal, spinach, even bread crumbs. One of my favorites: ricotta gnocchi, which is just as authentic as its potato relative, but lighter in texture and much easier to make.
Provided by Mark Bittman
Categories dinner, project, appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
- Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
- When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 24 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 14 grams, Sodium 564 milligrams, Sugar 6 grams, TransFat 0 grams
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Adnan Hossen
[email protected]These gnocchi were a bit more work than I expected, but they were definitely worth it. They were so delicious!
Yomiking Ibrahim
[email protected]I've made these gnocchi several times now and they're always a hit! They're so versatile and can be served with a variety of sauces.
namrita gautaem
[email protected]These gnocchi were really dense. I think I overcooked them. I'll try cooking them for less time next time.
Sean Wayte
[email protected]I'm not a huge fan of ricotta cheese, but I thought I'd give these gnocchi a try. I was pleasantly surprised! They were actually really good.
Ola Sheffy
[email protected]These gnocchi were a bit bland. I think I'll try adding some herbs or spices next time to give them more flavor.
Mdfaysal Mollah
[email protected]I love how easy these gnocchi were to make. I was able to whip them up in no time, and they turned out perfectly.
Mental Jutt
[email protected]These gnocchi were amazing! I've never had anything like them before. They were so light and fluffy, and the ricotta cheese gave them a really unique flavor.
Woinishet Alemayehu
[email protected]I'm not sure what I did wrong, but my gnocchi turned out really sticky. I think I might have added too much ricotta cheese. I'll definitely try again, but I'll be more careful next time.
Cherry Groove
[email protected]These ricotta cheese gnocchi were a bit more dense than I expected, but they were still very good. I think I might try adding a little more flour next time to see if that helps. Overall, I'm happy with how they turned out.
Rashad Ahmed
[email protected]I've made these gnocchi several times now and they're always a hit! They're so versatile and can be served with a variety of sauces. I love how they cook up in just a few minutes.
Taufeeq Umar
[email protected]These ricotta cheese gnocchi were so easy to make and they turned out so light and fluffy! I was really impressed with how well they held their shape during cooking. I served them with a simple tomato sauce and they were absolutely delicious.