Tuesday, April 22, 2014

Ricotta-Gorgonzola Gnocchi

Sometimes you put flavors together that aren't a favorite with everyone at the table. I have to admit that these were not a hit with the boys. While they really like regular ricotta gnocchi, they objected to the gorgonzola part of these. Oh, well. I just wanted to try it.


Ingredients

  • 2 C whole-milk ricotta (I wished we had some of Riley's Homemade Ricotta!)
  • 2 large eggs, lightly beaten
  • 1 1/4 C white whole wheat flour
  • 1/2 C grated Parmigiano-Reggiano
  • 2 T crumbled gorgonzola
  • dash of grated nutmeg
  • freshly ground sea salt
  • freshly ground pepper

Procedure
Stir together ricotta, eggs, cheeses, nutmeg, salt and pepper. Add flour, stirring with a silicone spatula to form a soft, wet dough.

Shape dough on a parchment-lined surface with lightly floured hands. Roll into 1" ropes and cut crosswise into 1" pieces with a lightly floured knife to form pillow dumplings.

Place gnocchi on parchment-lined surface until you're ready to cook them.

Cook gnocchi in a few batches in a pasta pot of boiling salted water with a splash of olive oil. Add a few to the pot at a time, stirring occasionally. When they float to the surface, they are finished. Lift out with a slotted spoon and drain in colander.


Toss the gnocchi with the sauce of your choice. I did a green sauce for Earth Day with black garlic, kale, arugula, pea shoots, and lots of fresh herbs.

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