I never made gnocchi before, and I started with a gluten-free recipe. It was fun to make and tasted really good!
Serves: 4
INGREDIENTS
•1 cup ricotta cheese (I used part-skim)
•1/4 cup grated Parmesan cheese (additional for garnish)
•3/4 tablespoon extra-virgin olive oil
•1/2 teaspoon salt
•1 large eggs
•1-1/4 cups gluten-free all-purpose flour, plus more for dusting
INSTRUCTIONS
1 Bring a large pot of water to a boil.
2 Combine the ricotta cheese, parmesan, olive oil, eggs and salt with a whisk in a mixing bowl. Add the gluten-free flour to the mixture, 1/4 cup at a time, stirring well after each addition. (If dough is still sticky, add a bit more flour)
3 Bring the dough together into one large ball and cut off one-quarter of it.
4 Flour your work surface well with gluten-free flour to prevent sticking, and roll the piece of dough into a long log, about ¾ inch diameter thick. (It’s a little difficult to work with; add more dusting flour if you need it). Cut the log into 1-inch pieces.
5 Repeat with the rest of the dough, quarter by quarter.
6 Gently drop the gnocchi in the boiling water, and allow to cook for 2-3 minutes, or until they rise to the surface of the water. Carefully drain and add sauce and grated parmesan. I used pesto, and it was delicious. I also added tomatoes marinated in olive oil, red wine vinegar, garlic and salt and pepper and served the gnocchi with a parmesan crisp.
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