only help my unbelief

Ricotta gnocchi
June 3, 2008, 3:00 pm
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I posted about making this a week or so ago, but never got around to sharing the recipe because I hadn’t tried it yet. Well, I tried it on Saturday, and, as Christian said, “It’s a keeper.”

Ricotta gnocchi
8 oz. ricotta cheese (I used Sargento’s because I wanted the best quality, but off-brands should work)
2 eggs
1 c. flour
1 tsp. garlic powder
1/2 c. grated parmesan cheese (I used the kind that comes in a can)
1 tsp. salt
1 tsp. pepper

Mix together all ingredients except flour. Add flour last, stirring in a little at a time (You may need more than a cup). Divide dough into smaller pieces and roll into 1/2-inch thick ropes on a floured surface (like a cookie sheet). Cut each rope into 1-inch think pieces and place on lightly floured baking sheet. Boil in water until gnocchi float to the surface, then drain.

Again, I’ll give you my adjustments. First of all, I quadrupled the recipe because the cheapest ricotta cheese (unit price) came in a 32 oz. package. I don’t know how much flour I used by the end, because I just kept adding it until the dough wasn’t sticky. I found that when I was rolling out the pieces of dough, it really helped to stick my hands in flour first.

My ropes were thicker than 1/2-inch, and mine turned out fine. In fact, it’s surprising how quickly they boil. It took maybe 1-2 minutes.

Realize this is not an incredibly healthy meal, but at the same time, the gnocchi are really filling. Christian and I ate ours with some store-bought Ragu spaghetti sauce and a little bit of mozzarella cheese on top. It would pair well with zucchini or broccoli, and you won’t be able to eat as much as you think you will.

The great thing is you can freeze what you don’t eat. I have almost a gallon of frozen gnocchi in the freezer, just waiting for a day when I’m not counting calories.



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