HOMEMADE RICOTTA GNOCCHI
For this recipe you can also use a sage and butter sauce instead of tomato sauce. For the sage sauce..in a skillet add 4 tablespooons of extra virgin olive oil, 4 tablespoons of salted butter, 4-5 fresh sage leaves, sautee in skillet until butter is melted and add in the gnocchi, stir and combine with parmiggiano cheese.
Provided by Antonette Ricotta Pizzolla
Categories Pasta
Time 1h15m
Number Of Ingredients 6
Steps:
- 1. In a large bowl mix together all the ingredients using a spatula and then with your hands to work into a dough consistency, if dough is alittle wet add 1-2 tablespoons of flour and knead, consistency should be soft but not sticky
- 2. Place kneaded dough onto a floured surface and knead a few more times working it into a ball set aside, flour your work surface preferably a wooden board.Flatten into a 4- to 6-inch disk and cut into quarters using a knife. Working one piece at a time, roll dough into a log about 6 inches long, dusting with flour as necessary. Split log in half and roll each half into a log about 12 inches long and 3/4-inch wide. You should end up with 8 logs.Cut each log into 8 to 10 gnocchi.Tansfer to a parchment-lined baking sheet dusted wit flour. At this point if using same day refrigerate until you are ready to cook them or place in freezer 15 mins and then transfer to ziploc bag and freeze.
- 3. To cook, bring a large pot of salted water to a boil. Through gnocchi in and stir gently cook for about 3-4 mins, the gnocchi will come up to the top when cooked, strain with a hand collander directly from pot into your prepared serving dish and add your favorite sauce, mix well and serve with a nice helping of parmiggiano cheese!
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