Forming Ricotta Gnocchi
Yield: 4 servings
Ingredients:
15 ounces whole milk ricotta cheese
1 large egg
4 Tablespoons finely chopped fresh basil
1 teaspoon salt
1/4 teaspoon pepper
6 Tablespoons Flour
1/2 cup Parmesan cheese
1/2 cup Panko breadcrumbs
Directions for making dough::
1. Line a colander set over a large mixing bowl with cheesecloth. Place ricotta in lined colander and drain in the refrigerator for 1 hour.
2. Place ricotta in large bowl, and stir in egg, basil, salt and pepper .
3. Fold in in cheese, panko and flour to form a smooth and moist dough.
4. If dough is sticky add flour 1 Tablespoon at a time until dough can be handled.
5. Cover bowl with plastic wrap and chill dough for 15 minutes.
Directions for rolling dough:
Dough rolled into a rope
1. Place dough on a lightly floured work surface and use a bench scraper or knife to cut the dough into fourths.
2. Roll each piece of dough into a long rope about 3/4 inch in diameter.
3. Using a knife, cut the rope into 1 inch long pieces.
4. Using a gnocchi paddle, press the wooden dowel into the one inch dough piece, and push it off the board. This will create a small indentation in the dough and also make ridges on the dough.
You may have to flour the gnocchi paddle and the dowel pin so the dough does not stick.
5, Place gnocchi on a parchment lined pan dusted lightly floured .
If not using right away, place pan in the freezer until gnocchi are frozen, and then bag, seal ,and label.
Flour paddle and dowel before rolling gnocchi
Directions for cooking:
1. Fill a large pot with water and heat on high heat to simmer.
2. Generously salt the water and add the gnocchi in batches.
3. Cook until they rise to the surface, then cook another 2 minutes.
4. Using a slotted spoon, remove gnocchi to drain and transfer to a large serving bowl. Add remaining gnocchi to the water and cook.
5. To serve, toss with sauce and serve immediately.
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