Gnocchi are a very common Italian dish and can be made several different ways. Technically, gnocchi are little dumplings of dough that are boiled and served with a sauce. There are potato gnocchi and ricotta gnocchi, each with its own special flavor.
Here is the recipe of today’s ricotta gnocchi:
1½ lb (3 cups) whole milk ricotta
1¾ tsp salt
½ cup parmigiano cheese
½ tsp white pepper
¼ tsp nutmeg (optional)
2 cups flour
In large bowl mix all ingredients except flour until very well blended. Slowly add flour a bit at a time. When dough comes together, but is still sticky, turn out onto a floured board. Remember to put flour on your hands to keep the dough from sticking. Cut the dough into four equal lumps.
One at a time, roll each lump into a “snake” about ½ inch thick. Cut it into pieces about the size of your thumbnail. Take each gnocco and roll down the back of a fork to make grooves.
Boil gnocchi in lots of water just until they float (3-5 minutes). Take out with a slotted spoon and mix with sauce. You can use tomato sauce or just a little melted butter and sage. Buon Appetito!
bollire = to boil forchetta = fork piatto = plate
sale = salt pepe = pepper farina = flour
uovo = egg acqua = water cucinare = to cook
cuoco = a cook patata = potato girare = to stir