Ricotta Cheese Gnocchi (Pronounced Neo-ki)
The original gnocchis were made with potatoes, flour and eggs. That recipe is still being made today. But in this world of trying new things and making them lighter, I got this recipe from my sister, Christine. The same sister that gave me the recipe for the ground beef soup featured in my hubs. She was born when I was 12 years old. I never thought I was going to have a younger sibling, but, there she was, and even though I wouldn't have said this 50 something years ago, I am so glad she is. She's a full time working gal and with 3 children, I'm amazed she can find time to cook at all, but she does and this is a recipe from her and I'm featuring it with her permission.
Getting back to the gnocchis, these are made with ricotta cheese instead of potatoes. Some day I may even feature those too. The ricotta cheese gnocchis are a lighter then the potato ones and you can top them with your favorite sauce. The Italians top them with spaghetti and meatball sauce, of course, but I have seen them in a butter sauce and even a pesto sauce. The choice is yours. Hope you like them; they aren't hard to make and don't take too much time. Mangiare Buono!
I always make the gnocchi ahead of time and freeze them.
To freeze them, after you cut them into little dumplings, place them on a cookie sheet lined with parchment paper so they won't stick .
Place them in the freezer and after they are frozen you can put them in a freezer bag and ready for the freezer.
If you don't freeze them in the sheet first, they will all stick together in a big ball.
Photos of Gnocchi read to freeze
- 4 cups flour
- 4 eggs, scrambled
- 2 lb.s whole milk ricotta cheese
- 1 tablespoon salt
- 1/2 tablespoon pepper
- Make a well with the flour on your surface. Combine the scrambled eggs and the ricotta cheese, salt and pepper.
- Pour the liquid in the middle of the flour and start gathering the flour a little at a time going around the liquid. Be careful because the liquid might least through the flour, so be ready to catch it.
- Making sure your surface is floured, cut the dough in 4ths and set them aside working with one ball of dough at a time.
- Using both hands roll out the dough into a long rope about half an inch wide and cut into little pieces, like in the picture.
- Freeze according to the instructions.
- When you are ready to cook them, just like pasta, bring the pot of salted water to a boil and put the gnocchis in the pot half at a time. Don't stir them yet, they will fall to the bottom. When they are done they will rise to the top of the water, which only take a few minutes.
- Scoop them out of the water with a strainer and place them in the bowl you are serving them in and put a little sauce on the cooked ones and repeat until all the gnocchis are cooked and in the pot. Serve them hot.