Ricotta Gnocchi Recipe

They're easier to tackle than the potato version



Both Tuscan Kitchen restaurants, the beautiful Italian eateries in Salem and Portsmouth, have separate markets that are filled with artisan Italian food supplies for making your own Italian-inspired meal. The aisles are filled with imported goods plus Tuscan’s own pasta (frozen and fresh) and sauces (fresh and jarred), plus olive oils, truffled honey, well-seasoned sausages, hearty breads, pastries and an array of gelatos, oh my! Sometimes it takes a little help to figure out how best to use these ingredients. Fortunately, they offer a cooking school, La Scuola Culinaria, to learn the art of pasta-making and more. Here instructor and chef Amanda Pomer shows how to make gnocchi with ricotta. It’s much easier to master than potato gnocchi.

Ricotta Gnocchi Recipe

7 ounces OO flour
2 large eggs
1/4 cup Parmigiano Reggiano
2 tablespoons black truffle oil
9 ounces ricotta impastata (otherwise drain
   excess liquid from regular ricotta)
Semolina flour to keep gnocchi separate on cookie sheet

Combine ricotta with eggs and add Parmigiano Reggiano and truffle oil. Mix well. Slowly incorporate the flour and knead briefly until the dough is a smooth consistency. Cut the ball into four pieces and roll out with your fingers into a 1-inch diameter tubes. Cut lengths into 1-inch pieces.

Cup the small pieces in the palm of your hand and roll fork tines across the piece to give the gnocchi some ridges for the sauce to eventually settle.

Place small batches in rapidly boiling salted water and remove when they begin to float (just a few minutes). Be careful not to overcook, as they will become too soft to work with properly.

The gnocchi at this point can be refrigerated or frozen for later use.

Take the pieces and toss them in a saucepan with about 1/4 cup of butter. Heat through for about one to two minutes. Sprinkle with slivered sage or chopped truffle pieces (if desired) and/or drizzle with more truffle oil.

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