For most of us, actually making our own pasta is something that we may only dream of. With busy schedules, chances are good that it may never happen in real life! But today I am here to make your dreams come true! You too can wow your family with these heavenly…NO, let’s call them “dream worthy” pillows of pasta that melt in your mouth and will have your family asking whose Italian grandma stopped by to make you dinner.
These incredible little pillows of deliciousness grab onto whatever sauce you throw their way. Unlike their potato based cousins, I find that the ricotta keeps these gnocchi (pronounced “no kee” ) light and not nearly as filling. You’ll feel like you’re dining at a fine Italian eatery…open up a bottle of chianti and the only thing missing will be the cute waiter with the Italian accent!
The gnocchi go well with a variety of sauces. Choose the Italian Meat Sauce pictured or you can just as easily toss them with pesto or a browned butter sauce.
Combine all ingredients.
Form into a smooth ball, cut into slices and roll into a rope.
Cut into 1/2 inch pieces. I like using a dough scraper for this.
Place gnocchi cut side up and gently press each one with tines of a fork.
Keep everything well floured.
Little tasty works of art.
Once they rise to the top, give them 20 seconds and strain from water directly into the serving dish. I use an Asian style strainer to make quick work of removing them gently from the water.
- 1 pound ricotta You can use the grocery store brand with good results (even using the low fat version). However, if you want to get really serious you can find the good stuff at your local Whole Foods.
- 1 egg
- 1 tablespoon olive oil
- ½ cup real grated Parmesan I also like to use Trader Joe's Parmesan/Romano blend found in the refrigerated cheese section-it gives a little more zip.
- ¼ teaspoon garlic powder
- 1 teaspoon salt
- ⅛ teaspoon freshly grated nutmeg (optional if you don't have whole nutmeg at home)
- 2 cups of flour, preferably sifted (to be added as needed)
- In a medium bowl stir ricotta, egg and olive oil until thoroughly combined.
- Sprinkle in the Parmesan cheese, garlic powder, nutmeg and salt. Stir to combine.
- Add the first cup of flour, continue mixing and slowly adding more of the flour until it comes together to form a soft dough. (from my picture you can see the consistency that you are shooting for. It should not be wet and sticky)
- Place dough onto a well-floured surface. Work the dough into a smooth ball, adding additional flour if necessary. (It should not stick to your hands.)
- Cut dough into ½ inch slices and on a floured surface. Using your hands, roll the dough into a ½ to 1 inch thick rope. (start rolling from the center out to the ends of the rope to shape)
- On the same floured surface, line up two ropes and begin cutting into roughly ½ inch pieces. (remember that they will expand in the boiling water and the finished product will be larger than they start)
- Using a fork, push the tines onto the cut side of each gnocchi leaving nooks and crannies that will grab onto the sauce. (see pictures above)
- Transfer finished gnocchi to a sheet pan generously sprinkled with flour so they don't stick to it or themselves.
- Place them into the freezer briefly while bringing a large stock pot of salted water to a boil.
- Add the gnocchi to the boiling water. Carefully create movement in the pot by briefly stirring the water to keep them from sticking to the bottom of the pot.
- When the gnocchi rise to the top give them 20-30 seconds more before scooping them from the pot with a strainer or slotted spoon.
- Give them a quick shake (to remove excess water) before placing them directly into your serving bowl, layering your sauce between the layers of gnocchi as you remove them from the pot.
