How to Make Homemade Italian Ricotta Cheese Gnocchi
Mix together in a large bowl, mix 1 pound of ricotta cheese with 1 slightly beaten egg and 1 teaspoon salt., Turn the dough onto a floured board., Break off pieces of the dough., Cut each rope into 1⁄2 inch (1.3 cm) pieces., Continue until all the...
Step-by-Step Guide
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Step 1: Mix together in a large bowl
Add flour and work mixture with your hands until a soft dough is formed.
If your fingers are sticky, add some more flour to your hands. -
Step 2: mix 1 pound of ricotta cheese with 1 slightly beaten egg and 1 teaspoon salt.
Knead lightly until the dough becomes smooth and firm.
Keep flouring hands until the dough is comfortable to handle. , Roll the pieces with the palm of your hand until they form a long rope, measuring about 10 inches (25.4 cm) long and about as thick as a double pencil. , And here is the tricky part.
Somme cooks can do this with the fingers but you might need to use a fork to lightly press an indentation in the dough piece and curl it slightly. ,, Add a slight dusting of flour on the waxed paper and keep them separate.
Put into the freezer so that the gnocchi will set. , Then put frozen gnocchi in plastic bags to freeze and keep until you are ready to use it.
When you are ready to use the gnocchi, drop the gnocchi into 4 quarts of salted boiling water.
When the gnocchi floats to the top, drain immediately and transfer to a serving bowl. , It is good served with any simple marinara sauce and topped with freshly grated Parmesan cheese. -
Step 3: Turn the dough onto a floured board.
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Step 4: Break off pieces of the dough.
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Step 5: Cut each rope into 1⁄2 inch (1.3 cm) pieces.
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Step 6: Continue until all the gnocchi dough is used.
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Step 7: Lay each gnocchi on waxed paper on a cookie sheet or flat pan that will fit in your freezer.
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Step 8: Wait for 15 minutes.
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Step 9: Serve immediately.
Detailed Guide
Add flour and work mixture with your hands until a soft dough is formed.
If your fingers are sticky, add some more flour to your hands.
Knead lightly until the dough becomes smooth and firm.
Keep flouring hands until the dough is comfortable to handle. , Roll the pieces with the palm of your hand until they form a long rope, measuring about 10 inches (25.4 cm) long and about as thick as a double pencil. , And here is the tricky part.
Somme cooks can do this with the fingers but you might need to use a fork to lightly press an indentation in the dough piece and curl it slightly. ,, Add a slight dusting of flour on the waxed paper and keep them separate.
Put into the freezer so that the gnocchi will set. , Then put frozen gnocchi in plastic bags to freeze and keep until you are ready to use it.
When you are ready to use the gnocchi, drop the gnocchi into 4 quarts of salted boiling water.
When the gnocchi floats to the top, drain immediately and transfer to a serving bowl. , It is good served with any simple marinara sauce and topped with freshly grated Parmesan cheese.
About the Author
Michael Simmons
Specializes in breaking down complex home improvement topics into simple steps.
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