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.
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.
Comments
Post a Comment