The reason for my double Ricotta entry is that I needed to get rid of some things in the fridge before I went on my three week trip. The ricotta muffins weren't such a success, but I thought I'd try a savory dish with Ricotta instead. I love regular gnocchi, and I've had ricotta gnocchi once before and loved it as well. How hard can making gnocchi be?
Making the dough. I didn't have enough parmesan cheese so I substituted some Italian bread crumbs to compensate.
The dough was really sticky, but nothing I'm not used to from my typical baking.
Rolling it out was another story. I had to basically divide it into 8ths or even more to get a unified shaped log.
Attempting my first cut.
And now roll it with the fork tines. Eh, not so much. Looks more like a dog bone.
Try again. Nope, now it looks like bug larvae.
Eventually I got the hang of it and started the mass production.
Can you tell which ones were my first attempts?
Now, regular gnocchi is boiled (but can be pan fried). The types I prefer are the pan fried because there's more flavor from the slightly burned sides.
Getting the hang of it.
They tasted like buttery crispy things, or at least the ones I ate right after frying.
My boyfriend on the other hand didn't care for them. Go figure- the only thing he liked that I made with ricotta was Baked Ziti.
And yes- he really did use this as dog food for his dog...
Adapted from Steamy Kitchen.
1 cup whole milk ricotta
1/2 cup freshly grated parmegiano reggiano (I used half parmesan and half bread crumbs)
1 large egg yolk
1 teaspoon kosher salt
3/4 cup all purpose flour, sifted + more for dusting
2 tablespoons butter
1 tablespoon olive oil
1. Combine ricotta, parmagiano, yolk, and salt in large bowl. Mix well.
2. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate.
3. Dump mixture on clean, lightly floured countertop. Sprinkle remaining flour on top of the mixture. Gently knead (I should mention I don't know how to knead lol) with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading.
4. Divide dough into 4 parts (at least 8 parts for me). Take one part and roll into a long, 1″ diameter log. Cut gnocchi into 1″ pieces (I ended up making them much smaller). You may use your wooden doobie-bopper (wtf) or tines of a fork to get those pretty grooves that will eventually disappear after frying anyways (didn't disappear for me).
5. Heat skillet over medium-high heat. Add butter and olive oil. when butter is just lightly browned, add gnocchi in single layer. Fry on one side for 2 minutes, flip. Fry other side for 1-2 minutes.
Probably like a million, lol. Wayyy too many.