Gnocchi di Ricotta

Mmmmm...
gnocchi. Besides homemade chicken soup when you are sick or the odd box of KD (c'mon, admit it, most Canadians still love Kraft Dinner, even after they are no longer twelve!) there's not much that' s more comforting than a big bowl of saucy gnocchi. And so versatile! This version is features ricotta and is baked with Asiago and marinara sauce. I've done other versions too, such as herbed gnocchi using basil and oregano with a pesto sauce loaded with garlic. Whatever your mood there's a gnocchi for you!

Gnocchi should be light and airy and not heavy and chewy. Despite this, I don't find it very hard to make, just use a light hand and don't overcook it.


























As you can see from the pictures, after the dough is made you roll it into little logs that you then cut "pillows" from. At this point some would roll it down a gnocchi board or down the tines of a fork to give it perfect impressions. Well, instead of these methods I take the end of the handle of a wooden spoon and lay it across, making a little channel with a deep spot in the middle. This little impession will nicely collect a good dollop of sauce on your gnocchi, making each bite a as good as the next. Check out the picture of my "Army of Gnocchi" to see what I mean.


And now, for the recipe:

Gnocchi di Ricotta
Serves 4, with leftovers

• 1/4 cup durum semolina
• 3 1/4 cups flour
• 1 medium yellow potato
• 2 eggs, lighly beaten
• 1/4 cup grated Asiago or Parmigiano-Reggiano
• 1 lb ricotta
• 1/4 cup Asiago
• 1/2 tsp olive oil
• salt and pepper

Bake or boil the potato. When cooked and cooled peel and break up with a fork until you have tiny uniform sized bits. Add this to a medium sized mixing bowl. To this add the flour and stir to combine.

Next, add the lightly beaten eggs, the ricotta, Parmigiano-Reggiano and some salt and pepper. Mix the ingredients, using your hands (no rings!) to form a dough. Transfer to a lightly floured working surface and gently knead for a few minutes, gradually adding the durum semolina, until you form a nice soft dough that is slightly tacky but doesn't stick to your hands. I find that the gnocchi is easier to work with having a bit of the durum semolina added.

Divide dough into 4 peices. Roll each piece into a ball, roll into a log and cut into 1/2 inch pieces. You may find it easier if you divide the dough into more pieces as you will have smaller logs to shape.

Impress the end of a wooden spoon handle into each gnocchi making a little dent.

Preheat oven to 350° (if you are planning on baking the gnocchi). Bring a large pot of water to a boil. Add the tsp of olive oil and the gnocchi. Cook for 2-3 minutes or until gnocchi rises to the surface of the pot. Drain. At this point you can serve the gnocchi with the sauce of your choice or you can mix is up with your sauce, sprinkle with the Asiago and bake, uncovered for 10 minutes.

Serve this with a Dolcetto, Côte-de-Rhones or pinot noir and Enjoy!