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Housemade Ricotta Gnocchi
Galbani Cheese celebrated National Italian Cheese month in September with this ricotta-forward recipe from Chef Marco Sciortino. This simple, rustic recipe for fluffy gnocchi with simple red sauce is one of ricotta's best uses, hands down.
Photo courtesy of Galbani
Servings
8
8
Cuisine Type
- italian
Menu Part
- Entree
Source: Recipe courtesy of Galbani/Chef Marco Sciortino
Galbani Cheese celebrated National Italian Cheese month in September with this ricotta-forward recipe from Chef Marco Sciortino. This simple, rustic recipe for fluffy gnocchi with simple red sauce is one of ricotta's best uses, hands down.
Ingredients
32 oz. ricotta
1/4 cup shredded parmesan
2 eggs
3 1/4 cups all-purpose flour, set aside 1/4 cup to coat surface to prepare gnocchi
1 1/2 oz. olive oil
1 tsp. kosher salt
1 24-oz. jar of tomato sauce
Steps
1. Mix ricotta, eggs, flour, olive oil and salt in a bowl and knead until fully blended.
2. Remove and shape into a ball on a floured surface and cut into sections.
3. Roll out dough into ropes, about 1/2 inch thick. Cut each strip into 1-inch pieces.
4. Using a fork or gnocchi board, roll each piece to make the ridges.
5. Refrigerate until ready to cook for up to 3 hours or freeze for later use.
6. In a saucepan, heat up tomato sauce. In another pan, cook gnocchi in boiling
water for about 2 minutes, drain, add the sauce and stir.
7. Serve and top with shredded parmesan cheese.
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