Tuesday, July 3, 2012

Good Eats: Ricotta Gnocchi

In "Good Eats" today we made ricotta gnocchi. We also prepared some potatoes for tomorrow's potato gnocchi. Also tomorrow, we will be making pizza!

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
2 eggs
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!

Vocabulary:
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

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