Fluffy Ricotta Gnocchi
These ricotta and egg gnocchi are somewhat fluffier and lighter than their more traditional potato-based counterparts. They are dropped by rounded teaspoonfuls into boiling water instead of being shaped (more like a dumpling or spaetzle), so they are a little less time consuming to prepare too.
- 1 lb ricotta cheese
- 3 eggs, well beaten
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, softened
- 1-1/2 teaspoons salt
- 1-1/4 to 1-1/2 cups all-purpose flour
Put a large pot of salted water on to boil.
In a large bowl, lightly whisk the ricotta and eggs together. Stir in the parmesan, butter and salt and combine well. Mix in the minimum quantity of flour. If necessary, add more flour in 1 tablespoon increments, until the dough is reaches a fairly thick consistency. Allow to rest for 10 minutes.
Once the water has reached a rolling boil, drop in your gnocchi in batches of no more than 8 or 10 at a time to avoid sticking. The easiest way to do this is to use two teaspoons. Scoop out a rounded teaspoon, then use the other teaspoon to gently drop the gnocchi into the boiling water. Don't worry about uniformity - each "dumpling" will be different.
Boil the gnocchi for about 3 to 4 minutes total, scoop them out with a slotted spoon and drain on a plate lined with paper towels. Gnocchi is done when firm all the way through. Repeat the process in batches with the remaining dough.
When the gnocchi have drained thoroughly, melt a little butter in a large skillet over medium heat and give them a quick sauté to brown the edges and impart some extra flavor.
Yields about 4 dozen gnocchi
You can serve these gnocchi topped in any number of ways. Toss some minced fresh herbs like parsley, thyme and chives in with the butter when you sauté them, top with your favorite tomato sauce recipe, or try our Lamb Ragu if you're in the mood for something a little different.