Ricotta Gnocchi

And so we come to the second recipe from our Italian Iron Chef: gnocchi!

If you're a long time reader, you know my struggles with gnocchi. I love it, but it requires patience to make. Patience is something I don't always have.

But that it potato-based gnocchi. Friends, ricotta gnocchi is so much more forgiving! And delicious. Little delicate pillows of wonderful.

Ricotta Gnocchi
From the Italian Chef
Serves 6

3.25 cups of flour
2 eggs
1.5 pound of ricotta cheese, well drained
1/2 cup freshly grated Parmesan cheese
pinch of salt & pepper
1 teaspoon of olive oil

Set a large pot of water on the stove over high heat to come to a boil

Place three cups of flour in a large bowl. In a small bowl, lightly beat your eggs with a fork. Add the eggs to the flour. Add the ricotta, Parmesan, and the salt and pepper. Using your hands, mix the ingredients to form a dough.

Sprinkle a clean, dry countertop with some flour. Turn your dough out onto it and lightly knead for 2 to 3 minutes. If your dough is too sticky, gradually work in the remaining 1/4 cup. You want the dough to be somewhat tacky and soft, but not sticky.

Separate the dough into four pieces and roll each piece into a ball. Using both hands, roll each ball into a log about the width of your index finger. Cut each individual log into gnocchi-sized pieces (about 1/2 inch).

By this time, hopefully your water is boiling. Add a teaspoon of olive oil and your gnocchi. Boil the gnocchi for about 2 to 3 minutes or until they start floating to the top.

Remove the gnocchi from the water with a slotted spoon and serve with the braciole (or any other sauce you should desire).