Ricotta Gnocchi

Ricotta Gnocchi are so much lighter than potato gnocchi. They are easy to make and can be done in about an hour including the resting time of 30 minutes. Here is the recipe and if you want to see a step by step I am giving you the links to my two Facebook Groups: Ricotta Gnocchi – Feiner’s Best Serves 4 as a main course 6 as a side dish 1 (15 ounce) container of ricotta - 425 grams I prefer Galbani brand it is not as wet as other brands 3 egg yolks About 55 grams 1 – 1¼ cups 00 flour (1 cup was 132 grams) I added another 43 grams to total 175 grams ( you may have to add more depending on the weather, I have had to add more at times (75 grams) 1 cup Pecorino Romano – 80 grams 1-teaspoon salt (6 grams) ¼ teaspoon freshly ground black pepper (about 1 gram) Note: I now just measure 175 grams of 00 flour, I always need that much here in Florida. Line two cookie sheets with parchment paper and flour generously. Drain the ricotta on paper towels. Place 1 cup of flour to start, salt, pepper, and grating cheese into a bowl and mix well. Make a well in the middle and add the drained ricotta. Press it down a little and add the egg yolks. Blend the ricotta and eggs yolks well and then begin working in the flour. Stir until combined. Dough may be sticky, but holding together. If the dough is too sticky, add another ¼ cup of flour to the mix. Gently knead the dough with your hands a little but do not over knead. Add the remaining ¼ cup of flour if needed. The amount of flour will vary depending on the air temperature, type of flour used, and moisture of the ricotta. Continue to add flour, 1 tablespoon at a time at a time, until you have a smooth, dough that is soft but not too sticky. Shape into a log and wrap in plastic wrap. Refrigerate for at least 30 minutes Flour work surface. Roll into a log or a disk. Cut the log into about 6-8 pieces. Working one piece at a time, roll into a long rope about ¾ -1 inch in diameter. Using a knife or a pastry cutter cut the rope into ½-inch segments. Roll on a very well floured gnocchi board or a fork. You don’t want to incorporate any extra flour but you should flour your work surface and dust each piece lightly before you roll it into a log. Keep your gnocchi paddle well floured, add flour as often as necessary. This is a very soft pasta but you don’t want to add too much flour or they will become too doughy. The secret is a light touch and just enough flour so you can roll it. If the dough gets too soft (I work very fast) put it back in the refrigerator for a little while. Place onto the floured cookie sheet. Repeat with the remaining cut pieces of dough. They may be refrigerated or frozen at this point. (If you are freezing them, freeze on the cookie sheet and later transfer to a zip lock bag or container.) Bring a large pot of salted water to a boil. Add the gnocchi and cook, stirring often, for 3 to 5 minutes, until they all float to the surface. Drain and immediately toss with your either a marinara sauce, brown butter sauce with sage, or a pesto sauce. I put a little sauce into individual casserole dishes, topped with more sauce, grated cheese and mozzarella and baked them for a few minutes until the cheese melted. (375° F for about 5 –7 minutes)., they are really done, you just want to melt the cheese. I put them under the broiler for a minute too. Serve with a salad and some fresh bread with roasted garlic and olive oil and grating cheese mixed into it. So good! https://www.facebook.com/groups/49147372011/posts/10157286976157012/ https://www.facebook.com/groups/49147372011/posts/10157286976157012/