Gnocchetti With Ricotta

A community recipe by NYinRome

Not tested or verified by Nigella.com

Introduction

Found the recipe in a food magazine last month. Since I have had some failures in making traditional potato gnocchi, I tried these and they turned out really well the first time, the second time even better. Tonight I'm serving them to my mother-in-law!

Ingredients

Serves: 4

Metric Cups

300 grams sheep milk
ricotta cheese
150 grams flour
2 medium egg yolks
20 grams parmigiana cheese (grated)
thyme
fresh sage
butter
1 pinch of salt
1 pinch of pepper

10⅗ ounces sheep milk
ricotta cheese
5⅓ ounces flour
2 medium egg yolks
¾ ounce parmigiana cheese (grated)
thyme
fresh sage
butter
1 pinch of salt
1 pinch of pepper

Method

Gnocchetti With Ricotta is a community recipe submitted by NYinRome and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pass ricotta in a sieve, add 100gr flour pinch of salt, egg yolks and parmigiana cheese; mix well all ingredients.

Form long strands of dough. Cut in diamond shape pieces, keep on wood board pat down to flatten a bit and flour lightly.

Prepare a large saucepan with melted butter. Bring an abundant amount of water to boil, through in gnocchetti and cook until they come up to surface.

Drain with slotted spoon and add to saucepan with melted butter; when all covered well with butter add thyme or sage, parmigiana cheese and a dash of black pepper to taste if pleases.

Pass ricotta in a sieve, add 100gr flour pinch of salt, egg yolks and parmigiana cheese; mix well all ingredients.

Form long strands of dough. Cut in diamond shape pieces, keep on wood board pat down to flatten a bit and flour lightly.

Prepare a large saucepan with melted butter. Bring an abundant amount of water to boil, through in gnocchetti and cook until they come up to surface.

Drain with slotted spoon and add to saucepan with melted butter; when all covered well with butter add thyme or sage, parmigiana cheese and a dash of black pepper to taste if pleases.

Additional Information

The saucepan should be ready to receive the gnocchetti as soon as they surface, at this time there is a lot of wrist movement going on, it should all be done in no more that 10-15 minutes. The original recipe called for an extremely difficult to find ricotta cheese, I just replaced.