Ingredients-
1 3/4 - 2 cups whole milk ricotta cheese
2 large eggs
1 cup Parmigiana Reggiano cheese, grated
1/4 tsp nutmeg
1/2 tsp salt
1 1/4 cups all-purpose flour
Stir the ricotta, eggs, 1 cup Parmesan cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add in flour and mix well. Dough will be wet.
Shape the dough on a floured surface. (Dip your hands in flour first) into 2 ropes. Cut crosswise into 1-inch pieces with a butter knife. Place each piece on wax paper-lined baking sheet that is lightly floured. Dip a fork in flour and lightly press and roll each gnocchi- this gives them ridges to gather the sauce!
Boil 6 quarts water (add in 2 Tbsp salt) and add gnocchi in 2 batches a few at a time to stirring occasionally, until cooked, 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
Serve with butter and grated cheese or your favorite marinara.
Shape the dough on a floured surface. (Dip your hands in flour first) into 2 ropes. Cut crosswise into 1-inch pieces with a butter knife. Place each piece on wax paper-lined baking sheet that is lightly floured. Dip a fork in flour and lightly press and roll each gnocchi- this gives them ridges to gather the sauce!
Boil 6 quarts water (add in 2 Tbsp salt) and add gnocchi in 2 batches a few at a time to stirring occasionally, until cooked, 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
Serve with butter and grated cheese or your favorite marinara.
Helpful Tips:
This probably actually makes more than 8 servings- but they are a wonderful leftover to have for lunch! See picture #2 for how they look before they are cooked and how many I made!
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