I love Gnocchi! My favorite place to have it is at Fiorini, a fabulous Italian restaurant on 56th between 2nd and 3rd. And although I adore the standard potato version, when we had ricotta gnocchi at Filomena’s in Washington DC, I came home wanting to try and make them myself. And with a little trial and error, I found a great recipe. So thought I’d share it with all of you! I will confess I haven’t managed the art of using the fork to crimp the little “pillows”, but they taste awesome just thrown straight into the pot right after cutting.
Gnocchi Di Ricotta (Ricotta Dumplings)
1 pound ricotta cheese
3 eggs, lightly beaten
1/2 cup grated Parmesan cheese
2 cups sifted flour
1 tablespoon melted butter
Combine all ingredients in a large bowl, mix well. Knead until a dough is formed (if too
loose, add a little more flour). Cover bowl and let stand one hour.
Sprinkle flour on your work board and hands; remove a tennis ball size of dough; roll gently with both hands to form a long rope about 1″ thick. Repeat until you have used up all the dough. Cut the rolls into 1″ long pieces and set aside on a cloth lightly sprinkled with flour (do not place on Formica or other hard surface).
Cook gnocchi in a large pot of rapidly boiling salted water. Water should not stop boiling. After they rise to top, boil gently 2-3 minutes more. Remove with slotted spoon to a large bowl. Toss gently with sauce . Serves 4-6.
We use Alfredo with garlic. But your favorite will do. Filomena’s serves their ricotta gnocchi with a creamy tomato sauce.