RICOTTA
GNOCCHI
Adapted from Moosewood Cookbook
Preparation time: About 30 minutes
Yield: About 2 dozen dumplings (4 to 5 main-dish servings)
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Preparation time: About 30 minutes
Yield: About 2 dozen dumplings (4 to 5 main-dish servings)
Click here for print-friendly version
You will love these light, creamy cheese dumplings, with a parmesan crust! They're delicious on their own as a light main dish, or serve them with pasta and one or more simple vegetable salads.
NOTE: You can make and simmer the gnocchi up to several days in advance, if you store them, tightly covered, in the refrigerator. Broil just before serving.
1/2 pound mozzarella
cheese
1 large handful parsley
2 large cloves garlic
1 pound ricotta cheese
2 eggs
1/2 teaspoon salt
1/4 cup grated parmesan, plus extra for the top
1 1/4 cups unbleached white flour
Black pepper to taste
A little butter or olive oil for broiling
1 large handful parsley
2 large cloves garlic
1 pound ricotta cheese
2 eggs
1/2 teaspoon salt
1/4 cup grated parmesan, plus extra for the top
1 1/4 cups unbleached white flour
Black pepper to taste
A little butter or olive oil for broiling
- Fill a large kettle with water and put it up to boil.
- Meanwhile, grate the mozzarella and transfer it to a medium-sized bowl.
- Mince the parsley and garlic– by hand or in a food processor– stir this into the grated cheese.
- Beat together the ricotta and the eggs. (You can use the food processor for this, too.) Add this to the first mixture, with the salt, 1/4 cup parmesan, flour, and black pepper. Mix well.
- When the water boils, reduce heat to a simmer, and drop in small blobs of batter, using 2 teaspoons. Simmer for about 15 minutes, then remove the gnocchi with a slotted spoon, and put them on paper towels to drain. (The gnocchi will be soft.)
- Shortly before serving, heat the broiler. Brush a baking dish with soft butter or olive oil, and arrange the gnocchi in the dish. Sprinkle with extra parmesan, and broil until golden (8 to 10 minutes). Serve hot.
