Ricotta Gnocchi

Adapted from Moosewood Cookbook
Preparation time: About 30 minutes
Yield: About 2 dozen dumplings (4 to 5 main-dish servings)

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. Fill a large kettle with water and put it up to boil.
  2. Meanwhile, grate the mozzarella and transfer it to a medium-sized bowl.
  3. Mince the parsley and garlic– by hand or in a food processor– stir this into the grated cheese.
  4. 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.
  5. 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.)
  6. 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.