RICOTTA GNOCCHI
Steps:
- In a large bowl, whip the ricotta to break up the curds. Add the egg and stir until evenly combined. Add the grated cheese and a pinch of salt. Taste and adjust seasonings.
- Pour flour onto a large plate or shallow pie dish. As if you were making chocolate chip cookies, use a teaspoon to form oval shape gnocchi and drop into flour. Do not let the formed gnocchi touch each other or they'll stick together.
- Working in batches of six, coat gnocchi lightly with flour by rolling the plate. Dust flour off gnocchi and place on a parchment lined cookie sheet. Repeat. Refrigerate two hours or until gnocchi are firm. You can refrigerate overnight but fresh gnocchi is best eaten the day it's prepared. Drop gnocchi into salted boiling water. Adjust heat to a simmer. When gnocchi floats to the top and is slightly firm to the touch, about 3-4 minutes. Remove using a slotted spoon.
- Serving suggestion: melted butter, peas and sage or a lean pasta topping of your choice, such as tomato sauce with basil and a shaving or two of parmesan cheese.
- In a heavy-bottomed pot, slowly bring the milk and the lemon juice to 200 degrees F. Remove from heat and cover. Place in a spot where the temperature will remain uniform (we suggest an unheated oven). After 6 hours, strain the curds and whey through cheesecloth. Tie the corners of the cloth to form a bag and hang it to drain overnight.
Nutrition Facts : Calories 323 calorie, Fat 24 grams, SaturatedFat 13.4 grams, Carbohydrate 9.6 grams, Fiber 0.2 grams, Protein 18 grams
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Raul mihai
[email protected]I'm not a big fan of gnocchi, but I'm willing to try these ricotta gnocchi. They sound interesting.
md rifathossain
[email protected]These ricotta gnocchi sound amazing! I'm definitely going to add them to my recipe list.
Akshay Rajbanshi
[email protected]I'm allergic to ricotta cheese. Is there a substitute I can use?
Muzamal Gill
[email protected]I'm going to try making these ricotta gnocchi tonight. I'll let you know how they turn out.
GW TIKTOK YT
[email protected]I'm not sure about ricotta gnocchi. I've never had them before.
XANDER 042 Official
[email protected]These ricotta gnocchi look delicious! I can't wait to try them.
Essam Zabad
[email protected]I followed the recipe exactly but the gnocchi turned out too soft. I think I might have overcooked them.
kvrapikaz._
[email protected]These ricotta gnocchi were a bit too dense for my taste. I think I would prefer a lighter gnocchi next time.
Ikram Ikram
[email protected]I was a bit skeptical about making ricotta gnocchi, but I'm so glad I did! They were amazing. I will definitely be making them again.
Elania Hilbert
[email protected]These ricotta gnocchi were so good! I loved the light and fluffy texture. I will definitely be making them again.
Yousef Ayad
[email protected]I followed the recipe exactly and the gnocchi turned out perfectly. They were light and fluffy, and they held their shape well in the sauce.
EMENU BIRHANU
[email protected]These ricotta gnocchi were a bit more dense than I expected, but they were still very good. I liked the flavor and the texture.
uzair mughal
[email protected]I was pleasantly surprised by how easy these ricotta gnocchi were to make. They turned out great and tasted even better. I will definitely be making them again.
Zabeeh Ullah
[email protected]These gnocchi were delicious! I used fresh ricotta cheese and they were so light and fluffy. I will definitely be making them again.
Christina Inez Brisbo
[email protected]I made these ricotta gnocchi for a dinner party and they were a huge hit! Everyone loved them. They were so easy to make and they tasted amazing.
Elijah Kigozi
[email protected]These ricotta gnocchi were a delight! The texture was light and fluffy, and the flavor was delicate and cheesy. I served them with a simple tomato sauce and some grated Parmesan cheese, and they were absolutely delicious.