ricotta, part deux (makin’ gnocchi!)

gnocchi-uncooked

remember all that ricotta i made several weeks back? did you wonder what i was going to do with all of that? well, I did. so who better to get some much needed lessons for making gnocchi from than mario batali. i love him. he is serious about his italian food but not snobby about it. and you gotta love the orange crocs.

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i already had everything i needed to make them. so i wondered that if i had anything to lose, i didn’t know what it was. maybe time…but as usual i would rather be nowhere else than playing in the kitchen.

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mix everything together by hand and form a ball of dough, adding flour as necessary to keep from being too sticky.

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i tried to form into the little gnocchi shapes using the ‘2 spoon’ method–i was not successful. i ended up rolling a large handful at a time into ropes, then cutting into about 1″ pieces. sorry i didn’t get any shots of that part of the process. there is a great tutorial on this method which i used from elise.

gnocchi-adding-to-pot

gnocchi-floating-to-top

then off to the boiling water they go. try not to overcrowd the pot. after about 2 minutes they should float to the top. that’s when you pull them out and add some more.

gnocchi-pulling-out-of-water

you can toss these with your favorite marinara sauce (use the one on elise’s page) and freshly grated parmigiana reggiano OR you can wait and i’ll post a recipe next time that will blow your mind. 

gnocchi-pillowy-and-lovely

 

homemade ricotta gnocchi

1  1/2 lbs fresh whole milk ricotta, drained if you are not making this from scratch

1 cup unbleached all-purpose flour (i like king arthur)

2 eggs, beaten

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

1 TBSP freshly chopped parsley or spinach (optional)

 

if using store bought ricotta, place the ricotta in a fine sieve over a bowl. cover with plastic wrap and refrigerate for at least 8 hours, or overnight. in a medium-sized bowl, stir the drained ricotta, 1 cup of the flour, the eggs, parsley (if using), salt, pepper and nutmeg together gently but thoroughly until a soft dough forms, adding a little more of the flour if the dough is sticky to the touch. forming the gnocchi: dip 2 tablespoons in cool water. using 1 spoon, scoop up a heaping tablespoon of the ricotta mixture and use the other spoon to form it into a smooth, pointed oval. alternatively, you can use elise’s method i used above (HIGHLY recommended!). place the gnocchi on a baking sheet lined with a lightly-floured kitchen towel.

bring 4-6 quarts of water to a gentle boil. add the gnocchi a few at a time, trying not to over crowd. as soon as they float to the top, they are ready to fish out with a slotted spoon or strainer. this should take about 2 minutes from the time they are put in. you can add more as soon as you take a few out.

these freeze well (before cooking, of course). lay in a single layer on a sheet pan in the freezer. then when they are fully frozen, you can transfer them to a freezer safe bag. do not defrost, put straight into boiling water from the freezer.

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3 Comments

Filed under main dish, pasta, Uncategorized

3 responses to “ricotta, part deux (makin’ gnocchi!)

  1. Pingback: crispy gnocchi with pine nuts and spinach (ricotta-part trois!) « the cosmic cowgirl

  2. Great pics! I learned to make gnocchi with my grandma…now I make them with my daughters. great post!

    • thecosmiccowgirl

      debi-you are lucky to have had a grandma teach you to make these. i just ate them for the first time a few years ago. i feel like i lost over 30 years of eating gnocchi and now i have to make that up!

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