Wednesday, July 27, 2011
I first learned about gnocchi from the television show Top Chef, which immediately impressed upon me that it would be too difficult for a home cook like me to ever make. But I'm willing to eat crow, because, as it turns out, gnocchi is very achievable, even for a beginner. This Ricotta Gnocchi is a great "bridge" pasta, perfect for those who are interested in branching out into fresh pastas but intimidated by the prospect of rolling out and drying dough (and I'll admit this is me). No special equipment is needed to make this, just grab a bowl, a wooden spoon and get started!
1 c. whole-milk ricotta cheese
1/2 c. grated Parmesan cheese
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 c. all-purpose flour, plus extra
1. In large mixing bowl, beat the eggs. Add in ricotta and Parmesan cheeses, mixing well. Mix in the salt, pepper, and garlic powder. Stir in the cup of flour. The dough will be fairly soft and a bit sticky.
2. Generously flour a board. Grab and handful of dough and start rolling into a rope shape, aiming to get it no thinner than 1/2 inch in diameter. Cut rope into one-inch lengths. Add more flour to the board whenever needed. Repeat this step until all dough has been shaped and cut.
3. Bring a large stockpot of lightly salted water to a rolling boil. Add gnocchi to the water. Gnocchi are done when they float to the surface, 1-3 minutes. Drain. Toss with favorite red sauce and serve.