Ricotta Gnocchi

I am a huge fan of any foods that I can describe as “pillowy” so naturally I have perfected (not really) ricotta gnocchi. Potato gnocchi take a long time to make and these are just as flavorful and delish so you better believe I make them often. Another great comfort food, this is a great side dish to any meal and perfect for vegetarians.

Facetune

 

Ingredients:

-1 container of ricotta cheese (12 oz)

-1 T Olive Oil

-1 Egg

-2 c of all-purpose flour

-1/2 t of s&p

-Minced Fresh Herbs (Parsley, Chives, Oregano)

 

  1. Combine all ingredients except the flour. Start adding the flour (only a total of 1 ¾ C of it), ¼ C at a time, until its completely combined. The dough should be sticky. Start boiling a large pot of water.
  2. Place your dough onto a flour surface and combine the last ¼ C of flour into dough until it is no longer sticky.
  3. Divide dough into 4 sections and roll each section into a 1 inch rope. Cut the ropes into 1 inch sections then roll the sectioned pieces on a fork for some texture.
  4. Once the water is boiling rapidly, start dropping your gnocchi into the pot. Once all the gnocchi pieces are floating in the water, let boil for another 30 sec then strain in a colander. Top with your favorite sauce and enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s