It is always challenging to come up with a lesson and a recipe that can be done - amidst the general chaos of cooking with kids - in less than 90 minutes. Today we attempted a ricotta gnocchi and, if I might say so myself, they did a great job!
- 2 C whole-milk ricotta
- 2 large eggs, lightly beaten
- 1-1/4 C flour + more for rolling
- 1 C grated Parmigiano-Reggiano
- dash of grated nutmeg
- freshly ground pepper
- 1/3 C butter
- 1 C organic heavy cream
- 1/2 C grated Parmigiano-Reggiano
- fresh thyme leaves
Stir together ricotta, eggs, cheese, nutmeg, and pepper. Add flour, stirring with a spatula or wooden spoon 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.
To form the gnocchi, press a piece of dough onto the tines of a fork.
Use your thumb to create a dimple in the top of the gnocchi. Roll the dough down the tines to create gnocchi's signature indentations. Place on a parchment-lined baking sheet. Once your gnocchi are rolled, make the sauce.
In a large pot, melt your butter in the heavy cream. Stir in the cheese and simmer for 15 minutes until thickened. Fold in the fresh thyme leaves.
Cook gnocchi in a few batches in a pasta pot of boiling salted water.
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.
Spoon the cooked gnocchi into the sauce. Toss to coat. Serve immediately.