Ricotta Gnocchi
Description
Adapted from Marcella Hazan's Spinach Ricotta Gnocchi in Essentials of Classic Italian Cooking.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons minced onion
- 2 slices prosciutto (optional)
- 1 pinch salt
- 3/4 cups ricotta cheese
- 2/3 cups all purpose flour
- 2 egg yolks
- 1 cup grated parmigiano reggiano
- freshly grated nutmeg
- freshly grated lemon zest or other flavourings you like (optional)
- a little extra melted butter and/or parmesan to serve (can be served with or without a pasta sauce)
Instructions
Sauté the onion and prosciutto in butter until the onion is translucent, add a pinch of salt and set aside to cool.
Mix together the ricotta, flour, egg yolks, parmesan and spices/zest. Add the cooled onion mixture. Mix well.
Make ropes with the dough, cut into inch-long pieces and, using the tines of a fork, mark each piece with ridges (see the video).
Cook the gnocchi in boiling salted water. After the gnocchi bob up to the surface, cook for one minute longer. Serve tossed with butter and sprinkled with parmesan and some freshly grated black pepper or with your favourite pasta sauce.
homemade pasta, dumplings, gnudi, Italian, Marcella Hazan,
