A few months ago, I introduced my husband to ricotta gnocchi. I ordered it at one of our favorite local restaurants, and he gave me a skeptical look. But, then he took a bite. Ever since, he’s been hooked.
The thing is, I’ve never actually made gnocchi before. Not successfully, at least. I’ve attempted to make sweet potato gnocchi in the past, but they turned out gummy. And, we ended up ordering takeout that night. So, I’ve shyed away from it ever since.
For this month’s Kitchen Bootcamp challenge, I decided that it was time that I revisit gnocchi. Since my husband is so smitten with ricotta gnocchi, I figured that was a good place to start. The fact that it’s not made with potatoes and wasn’t as likely to be a gummy mess like my last gnocchi attempt certainly didn’t hurt, either.
I used the recipe in The Professional Chef as my guide for the gnocchi. I was really surprised how easy the recipe was. I really should have given it a try sooner! The only slight issue that I had was that the batter is supposed to be shaped into quenelles using two spoons as it’s dropped into the boiling water. My quenelle skills are a bit lacking, so I ended up with more of a lopsided dumpling shape. But, they tasted fantastic. My hubby said they were as good as the ones from the restaurant and informed me that I should add them to his Husband’s Picks category right away. I consider that a success!
(Adapted from The Professional Chef, makes approximately 10 servings)
- 15 ounce container of ricotta cheese
- 8 ounces Italian style flour
(or unbleached all purpose flour)
- 3 eggs
- 6 tablespoons extra virgin olive oil
- 1 1/4 teaspoons Kosher salt
- Marinara sauce or browned butter (optional)
Combine the ricotta cheese, flour, eggs, olive oil, and salt in a food processor bowl. Pulse to combine and then blend for about 30 seconds until the mixture is smooth. Transfer to a mixing bowl.
Bring a large pot of salted water to a boil. Use two spoons to shape the gnocchi batter into quenelles (or just drop spoonfulls like I did) and drop them into the boiling water. Work in batches so that the gnocchi are not crowded in the pot. Once the gnocchi have been formed, return the water to a boil (if it isn’t still boiling) and boil for an additional minute. The gnocchi will float to the top.
Use a slotted spoon to remove the gnocchi from the boiling water. Transfer to a baking sheet in a single layer. When ready to serve, toss the gnocchi in a skillet with marinara sauce or browned butter until warmed through.
The gnocchi can also be frozen in a single layer on the sheet tray and then transferred to a plastic bag.
Don’t Forget… There’s still time to participate in this month’s Kitchen Bootcamp challenge!
Please Note – The links to The Professional Chef provided in this post are Amazon affiliate links.