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Prep Time: 120 Minutes Cook Time: 3 Minutes |
Ready In: 123 Minutes Servings: 6 |
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The gnocchi I grew up with. This is made with cheese instead of potato, so it's a bit lighter. Prep time includes 30 minute resting time for dough. Ingredients:
2 lbs ricotta cheese (save container) |
2 lbs flour (fill ricotta container) |
2 eggs |
tomato sauce, for serving |
parmigiano-reggiano cheese, for serving |
Directions:
1. Mix ingredients.
2. Knead dough in bowl until it comes away from the sides.
3. Divide into 4 balls.
4. Let sit for 30 minutes.
5. Using a floured board, take one ball out and cut into long strips and then into one inch pieces.
6. Press middle of each piece with 2 fingers - rolling a bit toward yourself - to curl gnocchi.
7. Place on cookie sheet to dry slightly.
8. Place in boiling, salted water for a couple of minutes to cook.
9. You know they are done when they float.
10. Serve with tomato sauce and grated cheese.
11. Tip: my mom used to freeze them before cooking because she thought they retained their shape better.
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