Oct
29
Ricotta Gnocchi
ByRecipe: Ricotta Gnocchi
Summary: Ricotta Gnocchi
Ingredients
- 1 lb of fresh ricotta, preferably Buffula, or sheep’s milk ricotta.
- ¼ cup of fresh grated parmigiano cheese.
- 1 whole nut nutmeg nut. If you cant find it don’t worry.
- 1-2 whole eggs depending on the consistency of the ricotta.
- Have a 5 lb bag of all purpose flour, you wont need it all it’s just good to have.
Instructions
- 1st get out a large pot and full with water ,add salt and start to heat up.
- Now get a piece of cheesecloth, or a pair of your sisters pantyhose. Clean ones. And put in the ricotta we neet to get the excess water out. So that’s why were using such items. Tie the ricotta up with a bowl underneath to collect the water.
- Let strain for about 1 -3 hours.
- Get out a large mixing bowl and make a clean work area to start kneading and rolling the ricotta mixture.
- In the large bowl put in ricotta. The more water you get out ,the less flour will be absorbed. And that will make lite fluffy pillowy gnocchi. (Not heavy gummy balls of cocka.)
- Add 1 egg to start. This will bind our mixture. You might need the other egg you might not depending on how much water you get out of the gnocchi.
- Grate ¼ of that fresh nutmeg.
- Grated cheese.
- Pinch of salt and mix thoroughly.
- Dust your work area with flour. IT WILL BE MESSY. Accept it. It’s worth it trust me.
- Spoon out a medium size of ricotta mixture and sprinkle flour over it. Start to kneed, adding dusting’s thru out kneading . DONT OVER KNEAD IT. This is a delicate kneed. It’s a feel process. Do not be afraid.
- So after a light kneading roll out the gnocchi to medium size pipes. Do small batches at a time. If you do too much at once it will absorb a lot of flour and you’ll have heavy doughy gnocchi.
- Now cut into about ½ inch pieces and roll them off a fork to give it ridges “optional” the ridges.
- After cutting put on sheet pan and freeze. Or put in freezer for about 20 minutes. Hardest part is done.
- Now time to cook gnocchi.
- In that large pot of boiling salted water, put gnocchi in HANDFULL AT A TIME. NOT ALL AT ONCE. It will bring the water temperature too far down , and the gnocchi will break and fall apart.
- Constantly gently stirring once GNOCCI FLOATS IT’S DONE.
- Take out with a large straining spoon,
- Put in your favorite sauce. I like pomodoro, bongesse, pesto,
- if you make these right you should get laid all the time. It’s that good !
My rating: stars
Recipe by StonedChef.com
