The favorite sauces with this gnocchi are
a light tomato sauce, or melted butter and grated Parmigiano.
Serve hot.
Ricotta Gnocchi (
Gnocchi di Ricotta )
12 ounces fresh ricotta, well drained
4 large eggs (2 whole, 2 yolks)
All-purpose flour
3 1/2 ounces Parmesan cheese
Salt
- Sieve ricotta into a bowl. Add the eggs
(2 whole and 2 yolks), half the Parmigiano and a pinch of salt.
Mix well with a wooden spoon, adding as much flour as needed
to make firm but soft dough so that gnocchetti will hold their
shape. The quantity of flour given in this Recipe is only an
approximation; more may be needed if the ricotta has not been
properly drained.
- Make dumplings about the size of a walnut
using a dessert spoon.
- Bring a generous amount of salted water
to boil in a large pot, add the gnocchi and stir gently. Cook
until the gnocchi float to the top. Drain and arrange in layers
in a soup tureen, seasoning each layer with the sauce of your
choice and the rest of the Parmigiano.
Makes 4 servings.
In order to allow the condiment to develop
its full favor, keep care to warm the platter with gnocchi in
a bain-marie for 5 minutes before serving.
Recipe courtesy of The Italian Trade Commission.
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