Who knew homemade gnocchi could be so fast and easy?! Well, you know now!
Ricotta Sage Gnocchi
- ricotta cheese
- parmesan cheese
- truffle salt
- semolina flour
- See recipe below
RICOTTA SAGE TRUFFLE GNOCCHI
Who doesn’t love pasta?! Well, I guess gluten-free people don’t. I feel so sorry for them! There is nothing better than fresh past and it can be surprisingly easy, and fun, to make! Get your girlfriends together, your kids – whoever and make this fabulous gnocchi dish! I’m using flour rather than potatoes.
Watch the cooking video here:
YOU WILL NEED:
1 ½ lbs ricotta cheese
⅔ cup grated Parmesan cheese
1 egg and 1 egg yolk
1 tbsp. freshly minced sage (if using dry herbs, use ½ tsp)
½ tsp nutmeg
1 ½ tsp truffle salt (or regular salt if you don’t have it)
½ cup semolina flour
¾ cup to 1 cup flour
You need a standing mixer with a dough hook. You can mix and knead by hand but that’s a lot of work!
In mixer, put all ingredients but flour in bowl and mix on low-medium till well blended. Add flours and mix on medium speed until dough is fully mixed. Don’t over mix. The dough will be very sticky and wet.
Turn out onto a floured board and shape into a big mound. Sprinkle flour all over it and wrap in plastic wrap. Put in fridge for at least 30 minutes.
Take dough out of fridge and cut into 4 pieces. Work with each piece separately and put the rest of the dough in fridge while you are working. Use four liberally to coat board and hands as you roll and shape the dough into a long snake – about 2 inches wide. Cut log into small pieces – make sure all of the pieces are the same size so they cook evenly. Place on floured baking sheet as you work.
You can store the gnocchi in the fridge if you aren’t using immediately. They will keep a couple of days, or freeze for no more than 3 weeks.
When ready to cook: boil pot of salted water and drop gnocchi in. Don’t overcrowd pot. When they float to the top, let them cook about 2-3 minutes more and then take out with slotted spoon and place back on baking sheet that has been sprayed with Pam so they don’t stick.
I like to take a little butter and olive oil in a saucepan and place on medium heat on the stove and once heated, add the gnocchi and cook until brown on both sides, about 2-3 minutes each side. You can also serve with any tomato sauce, a pesto sauce, cream sauce or put in broth with vegetables for a soup!