Ricotta Gnocchi

15 Ounces Of Part Skim Ricotta Cheese (Drained In A Coffee Filter Overnight To Remove Excess Water)
Two Cups Of All Purpose Flour
1/4 Cup Of Grated Parmesan Cheese
Two Eggs
1/4 Teaspoon Of Ground Nutmeg
1/4 Teaspoon Of Sea Salt
A Pinch Of Ground Black Pepper
A Tablespoon Of Finely Chopped Fresh Italian Parsley
A Tablespoon Of Finely Chopped Fresh Basil

Spread the flour on a clean, dry work surface. Place the ricotta cheese on top of the flour. Add the eggs, the parmesan cheese, the nutmeg, the sea salt, the black pepper, the parsley and the basil. Dust your hands with flour and the use your hands to gather the ingredients together. Gently knead the dough into a 10 by 8-inch log. The dough should be elastic and a litttle sticky. Let the dough rest for at least ten minutes.

Lightly dust a clean, dry work surface with all-purpose flour. Cut the log into four equal pieces. Roll each piece into a one inch thick rope. Cut each rope into 3/4 inch wide gnocchi.

Store the gnocchi on a baking sheet covered with parchment paper in the refrigerator if you are going to cook the gnocchi that day. If not, place the baking sheet in the freezer. When the gnocchi is frozen, you can remove the gnocchi and place them in a plastic storage bag. Freeze until you are ready to cook. Place the frozen gnocchi directly into salted, boiling water and cook until the gnocchi float to the top.

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