These are my favorite gnocchi because they are so quick and easy to prepare. I would definitely recommend someone attempting to make gnocchi for the first time to try this recipe.
I consider this Italian fast food as I can prepare both the gnocchi and the sauce in the time it takes to boil the water! This is one of my favorite toppings for these gnocchi. It is a simple, barely cooked tomato sauce with lots of basil. I add cubes of fresh mozzarella when I am mixing it so the cheese gets just warm enough to meld to the gnocchi.
Cooks Tip: The secret to making these gnocchi is to dry the ingredients as much as you can before using. I let my ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using.
Deborah Mele 2011
- 1 Pound Ricotta
- 1 to 1 1/2 Cups of Flour
- 1 Extra Large Egg
- 1/3 Cup Grated Parmesan Cheese
- 1 Teaspoon Salt
- In a bowl, place the ricotta, grated cheese, egg, and salt, then add 1 cup of the flour and mix.
- Add only as much more flour as you need to create a workable dough, and be careful not to overwork.
- Divide the dough into fist size pieces, and roll into long logs as thick as your thumb.
- Cut into 1 inch slices and gently place on a lightly floured baking sheet.
- Continue with the rest of the dough in this manner.
- If not using immediately, place in the refrigerator.
- To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes.
- Place in a warmed bowl, top with your favorite sauce, and gently mix.
- Serve with additional sauce if desired.