Homemade Ricotta Gnocchi
Antonette Ricotta Pizzolla
How to Make Homemade Ricotta Gnocchi
- Place kneaded dough onto a floured surface and knead a few more times working it into a ball set aside, flour your work surface preferably a wooden board.Flatten into a 4- to 6-inch disk and cut into quarters using a knife. Working one piece at a time, roll dough into a log about 6 inches long, dusting with flour as necessary. Split log in half and roll each half into a log about 12 inches long and 3/4-inch wide. You should end up with 8 logs.Cut each log into 8 to 10 gnocchi.Tansfer to a parchment-lined baking sheet dusted wit flour. At this point if using same day refrigerate until you are ready to cook them or place in freezer 15 mins and then transfer to ziploc bag and freeze.
- To cook, bring a large pot of salted water to a boil. Through gnocchi in and stir gently cook for about 3-4 mins, the gnocchi will come up to the top when cooked, strain with a hand collander directly from pot into your prepared serving dish and add your favorite sauce, mix well and serve with a nice helping of parmiggiano cheese!