Time to share some yummy recipes that we tried for the first time this weekend….who’s ready for Italian??!
I have never attempted homemade gnocchi. I assumed because it’s so delicious it must be difficult to make. Well, my sweet hubby and I tackled a recipe that was super easy.
Italian Ricotta Gnocchi
1 pound fresh whole milk ricotta cheese
1 large egg
1 tablespoon olive oil
1/2 cup finely grated parmesan cheese
freshly grated nutmeg to taste
2 cups flour sifted, plus extra for rolling
1 tablespoon butter
Mix together ricotta, egg, olive oil, parm, and nutmeg. Then add the sifted flour a little at a time until a dough forms. Generously flour a counter top or other surface for rolling out the dough. Slice off sections of dough and roll them into ropes about thumb size thick. Cut the rope into 1″ sections. Roll the sections off the back of a fork to create little grooves in the gnocchi. (This makes quite a bit, so you could freeze some of them at this point if you want.) Add the gnocchi to a pot of boiling salted water and cook until they rise to the top, stirring occasionally. They are cooked at this point…
…but we sautéed them in a little butter to just brown the outside (they are still smooth and creamy on the inside!)
Add whatever sauce you want to the top. We made this one with some of our fresh tomatoes….
2 lbs fresh tomatoes
5 tablespoons butter
salt to taste
sugar to taste
Drop tomatoes whole into boiling water for 3 to 4 minutes until skin starts to split and peel. Remove from boiling water. When cool enough to handle, peel the tomatoes. Coarse chop them and remove seeds. Place in a pot with butter and 1/2 onion (leave in a big chunk). Add salt and sugar. Keep at a low simmer for 45 minutes, stirring occasionally and breaking up any large chunks. When done, discard onion and blend with an immersion blender. Pour over pasta…or in our case, we poured it over our gnocchi! Sound easy?? It is!
So glad we have leftovers waiting in the freezer!