Ricotta Gnocchi

Main Course
Side Dish

Recipe courtesy of staff

Serves 4

Ingredients: 
  • 16 ounces ricotta cheese
  • 1/2 cup finely grated parmesan cheese (use micro-grater)
  • 3 eggs, beaten
  • 1/4 teaspoon thyme
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 1/4 teaspoon cracked black pepper
  • 1/2 teaspoon salt
  • 1 cup flour, more or less as needed
Ricotta Gnocchi
Method: 

Mix all ingredients until well-blended. Dough should be light and delicate, not heavy. (If too sticky to roll into slender logs, add a little more flour.)
Let rest for 30 minutes.
Roll dough into long logs that are 1/2-inch thick.
Cut into 1-inch sections and pinch both ends slightly.
Drop into boiling salted water and cook until gnocchi float.

We like this best served with a marinara sauce. Light sauce is best to bring out the delicate flavor in Gnocchi.
You can try your favorite white sauce or pesto too.

Louisiana Recipes Weekly



 

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