Monday, May 21, 2012


Serves 4
  • 1 (15 oz.) container ricotta cheese
  • 1 large  egg
  • 1 tsp olive oil
  • 2 cups all-purpose flour
  • 3/4 tsp salt
  • 1 tsp fresh cracked pepper  
In a medium bowl, add everything except for the flour, then whisk. 
Mix in 1 1/2 cups of flour.
Turn the dough out onto a floured surface and knead in about another 1/2 cup of flour or until the dough no longer sticks to your hands.
Divide the dough into six pieces. Roll each piece out into a rope about 1 inch thick. 
Cut the rope into 1 inch sections. 
Use your palms to roll and shape.
Fill a large pot with water. When the water is boiling vigorously, drop the dough pieces into the water. (5ish minutes later) When all the gnocchi are floating on top, let them boil for about 30 to 60 seconds more to ensure thorough cooking. Drain in a colander. Serve with desire, cheese and/or pasta sauce.

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