Ricotta Cheese Gnocchi

Gnocchi attempt #2.

Gnocchi is not the easiest dish to make - even the non-potato kind.  It is finding the perfect balance between wet and dry ingredients that will hold up to the boiling water.  And I still haven't found it.  These were a bit starchy - all part of the learning process.  They are fun to make, though, and tasted great no matter how they looked.

I added shrimp to make a full meal and we used the butter sauce as recommended.  To be honest they were too rich for a butter sauce.  Next time we will go with a light tomato based one. 

Stop being fearful  - try gnocchi!

Ricotta Cheese Gnocchi (Recipe from the New York Times)

Salt
One 15-ounce container ricotta cheese, preferably whole milk
2 eggs, lightly beaten
1 1/4 cups freshly grated Parmesan, plus more for serving
Freshly ground black pepper
3/4 to 1 cup flour
3 tablespoons unsalted butter
10 or more sage leaves.

1. Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.

2. Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.

3. When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.