I can’t believe that it’s taken me so long to post this. Months ago, I made the homemade ricotta gnocchi from Bryn at Writes4Food. When I first made it, I was certain that the recipe was a complete failure. The mixture was more soup than dough! I was texting with a colleague in Germany as I was working on this recipe, and he assured me that if it ultimately became an overworked mess, I could toss it with butter and sugar, call it a dessert and everyone would be happy.
Fortunately, I didn’t have to resort to that. I gradually added more and more flour, one tablespoon at a time, until I got a solid enough mixture to roll into ropes. And the result was delicious. Next time, though, I’ll be draining my ricotta first. Truthfully, it didn’t seem unreasonably wet when I started, so I didn’t realize that the proportion of ricotta moisture to flour was going to be so off-kilter.
Now that I’ve made it, I realize that it’s not very complicated. I could easily make it on a long weeknight, the kind of day where I have a largely unobstructed hour to cook. (Definitely not a baseball night.) I served it with my simple butter and tomato sauce, a lovely combination.
|Prep time||30 minutes|
|Cook time||15 minutes|
|Total time||45 minutes|
|Allergy||Egg, Milk, Wheat|
|Meal type||Main Dish|
|Misc||Child Friendly, Pre-preparable, Serve Hot|
- 16oz whole milk ricotta (drained)
- 1 egg (lightly beaten)
- .75 cup all-purpose flour (or more)
- 1.25 cups parmesan (freshly grated)
- .5 teaspoon nutmeg (freshly grated)
- .5 teaspoon kosher salt
|In a large bowl, gently stir together the ricotta and egg.|
|Sprinkle the flour, Parmesan, nutmeg and salt over the mixture and use a rubber spatula to fold the ingredients carefully together until they're thoroughly combined. Add additional flour as necessary to achieve ball/rope consistency.|
|Line a baking sheet with parchment paper and sprinkle it lightly with flour. Place the dough on a lightly floured surface and divide it into quarters. Use your hands to gently form one quarter of the dough into a ball, then roll it into a long rope, about 1/2 inch in diameter.|
|Use a small paring knife to cut the rope into 1/2-inch pieces. Roll each piece along the tines of a dinner fork to make the customary ridged shape.|
|Set the gnocchi aside on the baking sheet as you work. Continue until you've used all the dough.|
|Bring a large pot of lightly salted water to a boil. Add half of the gnocchi and reduce the heat to a simmer. Cook until they float to the surface, about 3 minutes. Repeat with the second batch.|
|Serve tossed with browned butter and sage, or a simple butter and tomato sauce.|
“Oooh. OOOOHHH! This is really good! I like this!” declared The Assistant, who had been busy playing Legos with The Husband and hadn’t been included in my kitchen struggles. He had three servings before finally deciding that he was full.
The Husband — who was certain from my groaning that dinner was going to end up being backup spaghetti — couldn’t believe that I’d ever had any problems with the recipe. “This really turned out well!” he said, not bothering to hide his surprise.