(With thanks to Stephen Colella)
Prep Time: 20 minutes
Inactive Prep Time: 20 minutes
Cook Time: 1 minute, approximately, for each batch
Yield: 170 gnocchi (about 6-8 servings)
- 16 ozs. fresh ricotta (try our Homemade Ricotta with Herbs & Olive Oil recipe, or use your favorite)
- 1 egg
- 3 ozs. Pecorino Romano, finely grated
- ¼ tsp. grated nutmeg
- ½ tsp. sea salt
- ½ tsp. black pepper, freshly ground
- All purpose flour
- In a large bowl, gently blend ricotta, egg, cheese, and seasonings with a wooden spoon and then fold in flour, little by little, until a dough forms, approximately ⅔ cup. Let the dough rest about 20 minutes and then get to work.
- Roll the gnocchi off a fork. The fork’s impression provides the characteristic ridges in which the sauce can cling. A gnocchi board is another option.
- Bring a large pot of water to a boil and stir in a generous handful of salt. Add gnocchi, stir gently. When the little dumplings rise to the surface, about a minute, they are done.
- Remove gnocchi with a slotted spoon and plate immediately. Serve with your favorite marinara sauce and freshly grated Romano cheese. Enjoy!
- Drizzle with your favorite Gustare extra virgin olive oil varietal and sprinkle with a combination of chopped, fresh parsley, thyme, squeeze of lemon, and grated Parmigiano
- Drizzle with Gustare Roasted French Walnut Oil, chopped fresh chives and a few chopped, roasted walnuts