Friday, August 19, 2011

Italian Herbed Ricotta Gnocchi

This recipe is a little more involved that the recipes I usually give you, but trust me - it is worth the time. Make your husband (or wife) a delicious, romantic homemade dinner that will knock his socks off!

1 Recipe Homemade Ricotta Cheese *
1c Thrive White or Whole Wheat Flour
1/4c Parmesan Cheese
2 Eggs
1/2t Salt
1t Italian Herbs

Combine all ingredients and mix until well combined. Turn out onto a floured surface and knead until a soft dough forms (depending on your ricotta, your dough may be slightly lumpy - this is perfectly fine). Roll the dough out into a rope about 1" wide and cut into small pieces. Roll the pieces in a little bit of flour to prevent them from sticking together and put them on a plate. Cover with a damp paper towel and refrigerate for 10 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the chilled gnocchi to the boiling water, a dozen or so at a time. They gnocchi will sink at first. Once they float, boil them for an additional 30 seconds. Remove with a slotted spoon and drain on paper towels.

Your cooked gnocchi will be delicious topped with a bit of melted butter and parmesan cheese, your favorite tomato sauce, pesto or alfredo. Freeze any leftover gnocchi on a lightly greased cookie sheet until firm, then transfer to a zipper bag. To reheat frozen gnocchi, boil for 1-2 minutes.

* You can use store bought ricotta, but I guarantee you that homemade ricotta will taste significantly better.

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