This Ricotta Cheese Gnocchi recipe can be found on the New York Times site here.)
Step by Step Instructions:
Get excited, because this Ricotta Cheese Gnocchi can be yours too! Here’s what you’ll need: Marinara Sauce, Flour, Salt, fresh Basil, freshly ground Black Pepper, 15 ounce container of Ricotta Cheese (whole milk is preferable), 2 Eggs, and 1 1/4 cup of freshly grated Parmesan Cheese. (Note that if you’d prefer a brown butter sage sauce, check out that in the above link. Personally I like a little marinara, but it’s a choose your own adventure with the sauce kind of thing!)
Grab a large pot and fill it at least 1/2 to 2/3 full of salted water and bring it to a boil. While the water boils, lightly beat 2 eggs.
In a large bowl add the container of ricotta cheese, eggs, 1 1/4 cup of freshly grated Parmesan Cheese, and salt and freshly ground pepper.
Stir really well and you’ll see your dough is pretty wet.
Add about 1/2 cup of flour to the dough.
Stir until all of the flour is combined. You’re going to have a fairly sticky dough at this point.
When your water is boiling, it’s time to see if your dough is the right consistency. All you’ll do is drop a spoonful of the dough into the boiling water. Once the dough floats to the top, it’s cooked.
If the gnocchi holds its shape, then your dough is the right consistency. Go ahead and give it a taste so that you know if you need to add more salt or pepper to the dough. In my case, I needed a bit more salt to add bit of flavor.
As you’re getting ready to cook your gnocchi, start heating a bit of marinara in a small saucepan. Once it’s hot, turn the sauce to low and let it keep warm while you whip up the gnocchi. As you can see, I don’t use a whole lot of sauce. I want the gnocchi to be the star, so there’s no need to let the sauce overpower the gnocchi.
Once your water is boiling, drop spoonfuls of the dough into the water. You’ll want to cook in batches of 6-8 at a time so that they have room to move and groove while they cook. These guys will cook pretty quickly and again they’ll float to the top when they’re cooked. It’s easiest to turn the heat down a tad so it’s not a full rolling boil so that you can tell when they float a bit easier. If you want your gnocchi to be easier to shape, I found that refrigerating the dough for a few hours at least allows for it to be less sticky and easier to form and just as delicious!
When the Ricotta Cheese Gnocchi are finished cooking, just transfer them to a plate lined with paper towels to let them drain a bit. And serve them while they’re hot with a bit of warm marinara spooned over the top (no need to drown them in sauce because then you can’t taste them). Top with some freshly grated Parmesan and some thinly sliced basil leaves and you are all set for Ricotta Cheese Gnocchi heaven! Happy eating!!
- 15-ounce container Ricotta Cheese, preferably whole milk
- 2 Eggs, lightly beaten
- 1 ¼ cups freshly grated Parmesan, plus more for serving
- Freshly Ground Black Pepper
- ¾ to 1 cup Flour
- Marinara Sauce (your favorite kind)
- Fresh Basil, for serving
- Begin by bringing a large pot of salted water to boil. While the water boils combine the ricotta cheese, beaten eggs, grated Parmesan, plus salt and black pepper to taste in a medium sized bowl.
- Add around ½ cup of flour to the mixture, and combine. You’re looking for the dough to be pretty sticky. The best way to test if your dough is ready is to drop a spoonful of dough into the boiling water and see that it holds its shape. If it does, you’re all set. If not, stir in some more flour until it’s the right consistency.
- Time to cook your gnocchi. Going in batches of 6-8 gnocchi, you’ll spoon a couple of 1-2 teaspoons worth of dough into the boiling water. You can let the dough be free form or shape them into cute ovals in your hands. Your gnocchi will be ready when it floats to the top.
- As your gnocchi cooks, heat some marinara sauce and then reduce to low once it’s hot, so it’s ready for you.
- When the gnocchi is cooked, let it drain on a couple of layers of paper towels. When you’re ready to serve, place the gnocchi on a plate or bowl, top with a little marinara on top of each gnocchi, some freshly grated Parmesan cheese, and some thinly sliced basil leaves and enjoy!
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