Ricotta Gnocchetti Recipe
Ingredients
| Ricotta cheese | 3/4 Pound | |
| All-purpose flour -€“ 1 ¼ cups | ||
| Fine white bread crumbs -€“ 3 tbsp | ||
| Parmesan cheese | 1 1/2 Cup (16 tbs), grated | |
| Eggs | 2 Small | |
| Egg yolks | 2 | |
| Salt | 1 To taste | |
| Pepper white | 1 To taste | |
| Nutmeg -€“ a dash | ||
| Butter | 1/3 Cup (16 tbs) | |
Directions
MAKING
1. Combine flour with Ricotta, half of the Parmesan cheese, breadcrumbs, and egg mixture.
2. Add seasoning and blend until the mixture forms a smooth dough, dry to touch. If required, add flour or milk to get the right consistency.
3. Knead thoroughly and allow to rest, loosely covered, for 15 minutes.
4. Roll the dough with hands to 2 or 3 long ropes of ½ inch diameter. Keep aside to rest for 15 more minutes.
5. Diagonally slice the ropes into ¾ inch long pieces.
6. Add gnocchi to boiling unsalted water and cook for 3 minutes.
7. Meanwhile, melt butter and on low heat, cook until butter turns golden brown.
SERVING
8. Drain gnocchi, place in the center of a warm serving plate as a pile, top with gnocchi, sprinkle Parmesan cheese, and serve immediately.
1. Combine flour with Ricotta, half of the Parmesan cheese, breadcrumbs, and egg mixture.
2. Add seasoning and blend until the mixture forms a smooth dough, dry to touch. If required, add flour or milk to get the right consistency.
3. Knead thoroughly and allow to rest, loosely covered, for 15 minutes.
4. Roll the dough with hands to 2 or 3 long ropes of ½ inch diameter. Keep aside to rest for 15 more minutes.
5. Diagonally slice the ropes into ¾ inch long pieces.
6. Add gnocchi to boiling unsalted water and cook for 3 minutes.
7. Meanwhile, melt butter and on low heat, cook until butter turns golden brown.
SERVING
8. Drain gnocchi, place in the center of a warm serving plate as a pile, top with gnocchi, sprinkle Parmesan cheese, and serve immediately.
Chef
