Ricotta gnocchi

pasta schoolnight Cat



https://www.thekitchn.com/recipe-easy-ricotta-gnocchi-51370 450gm whole-milk ricotta cheese 3/4 to 1 cup all-purpose flour 1/2 cup finely grated Parmesan or Pecorino Romano cheese 1 large egg 1 teaspoon plus 1 tablespoon kosher salt, divided Line a strainer with 3 layers of paper coffee filters, paper towels, or cheesecloth. Fit the strainer over a large bowl and place the ricotta in the strainer. Refrigerate and let the cheese drain for at least 1 hour or, even better, overnight. (This can be done several days in advance.) Transfer the strained ricotta to a large bowl. Add 3/4 cup of the flour, Parmesan or Pecorino, egg, and 1 teaspoon of the salt, and stir until all the ingredients are incorporated. Cover and refrigerate for 15 minutes. Check the dough by rolling a bit in your hand. It should be a bit tacky. If it clings to your fingers like bubble gum, incorporate more flour 1 tablespoon at a time until you reach a tacky, workable consistency. Refrigerate for 15 minutes more. Before shaping, bring a large pot of water to a boil. Sprinkle a rimmed baking sheet with flour and set it close to your work space. Sprinkle your hands and work surface with a little flour. Break off a tennis-ball sized piece of the dough and roll it into a thick log about 3/4-inch thick. Using a bench scraper or sharp knife, cut the log crosswise into 3/4" pieces. You can leave them as little "pillows" or shape them into the traditional grooved gnocchi by rolling them off the back of a fork with your thumb. Transfer this batch to the baking sheet and toss with flour to prevent sticking. Repeat the rolling process with the remaining dough. Add the remaining 1 tablespoon of salt to the water and 1/2 of the gnocchi. Gently stir the gnocchi to make sure they don't stick. Once they bob to the surface, let cook for 2 minutes more. Using a slotted spoon and ensuring that they are drained well, transfer the gnocchi to individual shallow bowls. Repeat with cooking the remaining gnocchi.