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