Ricotta - Potato Gnocchi
Ricotta – Potato Gnocchi
Simple potato dumplings... so light and tender with added ricotta! Gnocchi pairs well with any sauce. Throw a gnocchi making party... Kids will love making and eating them too! Great just with garlic, butter and Parm, or a side dish for any meat entrée.
Ricotta – Potato Gnocchi
Yield: 4 - 6 servings depending on portions
Ingredients:
2 medium potatoes, Russet, Yukon gold or Red (or 1 1/2 cups leftover mashed potatoes)
1 cup whole milk ricotta
2 egg yolks (3 if using gluten free flour)
1 1/2 cups all – purpose flour or gluten free flour
1/4 teaspoon salt
Optional: pinch of nutmeg
Equipment:
Small saucepan with lid
Potato ricer or strainer
Cutting board
Chef knife
Paring knife
Dry measuring cups
Measuring spoons
Fork
Half sheet pan
6-quart pot with lid
Bent-edged spatula
Large slotted spoon
Gnocchi is one of my favorite meals when I eat out Italian. Tender potato dumplings are so versatile too! My favorite is pesto sauce and grated cheese. Sometimes I order them with grilled chicken or artichoke hearts. Smothered with an easy vodka or Puttanesca sauce is also sooo yummy! My daughter follows a gluten free diet, so we made them with gluten free flour...with Puttanesca sauce and grilled salmon. They were amazing! The first time I made gnocchi it was during a class field trip to a culinary school in Chicago. Super easy and fun to make. I’m sure you will agree... so grab your supplies and let’s make gnocchi!
The first step to making gnocchi is to cook the potatoes. They need to be fork tender in order to rice them and slightly warm. To begin, place the whole potatoes into a small 1 1⁄2-quart saucepan. Barely cover them with water and add about 1 teaspoon of salt. Cover and bring them to a boil. Reduce heat and simmer for 10 – 12 minutes or until a fork can easily be pushed through the center, as shown above. Drain potatoes and run them under cold water for about 3– 4 minutes so they are easy to handle. Using a paring knife, carefully pull the knife blade over the potatoes surface, releasing the skin. (Try to avoid removing the potato flesh as much as possible.) When both potatoes are peeled, cut them in half. If using leftover mashed potatoes, firmer ones work best. Heat the potatoes slightly and proceed with the next steps.
Ricing the potatoes and ricotta creates thin strands that are easier to blend with the flour and egg into a dough. Place the potatoes, two halves at a time, into the ricer. Press ricer together squeezing the potato out of the small holes. (If you don’t have a ricer, use a metal strainer and measuring cup to push potatoes through the sieve.) Drain the liquid from the ricotta and allow it to sit in a strainer for 10 – 20 minutes. I usually do this while the potatoes are cooking. Repeat the ricing process with the drained ricotta. Placing it right on top of the riced potatoes. Using your hands, carefully blend the potatoes and ricotta together, maintaining their fluffy texture.
After the potatoes and are blended, make a well in the middle with your fingers and place the two egg yolks in the center. Carefully place the salt and flour on top of the yolks. Using your hands, carefully fold the flour and eggs together to make a ball. As you mix the flour will appear a bit dry, keep using your hands to knead and fold until dough comes together. Might take about 5 – 7 minutes of mixing. Don’t be tempted to use a mixer... will work, but the gnocchi product will turn out tougher and not light and tender. Once your ball is complete, allow to rest for 5 – 10 minutes, or up to an hour covered.
Creating the little dumplings is the best part! Here is where the party begins... Gnocchi making! Pour yourself a glass of wine, turn on some fun music and start the gnocchi making process! Remember playing with playdough? Well this will be just like that! Using a chef knife, divide the dough ball into quarters. Roll each section into a snake about a foot long. Cut each snake into small segments. Take each segment and pinch into an oval. Press into or roll along a fork... Your little gnocchi are complete. Roll the rest of the dough and place on a half sheet pan for easy storage. I often cook half and freeze the rest on the pan for later. When dumplings are frozen, remove and store in a plastic, well-sealed baggie.
Now for the cooking! When you are ready to cook the gnocchi, bring a large 6-quart pot to a boil with 1 tablespoon salt. Cover it and the water will heat/ boil quicker. Carefully place gnocchi into boiling water without splashing yourself. Using a bent-edged spatula works well, cover. When gnocchi float to the top, remove the pot lid and simmer for ~ 6 - 8 minutes or tender. Go ahead and try one to be sure. Use a large slotted spoon to remove the dumplings from pot instead of a colander. They will be delicate and you don’t want them to tear or crush. Dish into a bowl for adding sauce or seasoning.
Gnocchi are super versatile and can be prepared in a variety of ways! One of my kids’ favorites is to sauté garlic in butter and olive oil and heat gnocchi in flavored butter. Garnish with a bit of fresh parsley and parmesan cheese... Super simple!
Another idea is to make a quick Creamy Vodka Sauce by adding 1 – 2 tablespoons of vodka to your favorite pasta sauce with 1 – 2 tablespoons half & half. Stir and cover gnocchi with sauce... Sprinkle on a little cheese and parsley... Dinner is ready!
My favorite is gnocchi in 1/2 cup of my Perfect Pesto Sauce with grilled chicken, steak or shrimp.However you prepare these little gems... you too will claim they are your favorite pasta...Enjoy!!