Ricotta Gnocchi Serves 6
Whether you choose whole-milk, low-fat or nonfat ricotta, it provides a wealth of calcium and protein. Enjoy these gnocchi with a simple sauce of olive oil, garlic, salt and pepper. They’re lovely on a bed of wilted greens next to a wedge of roasted or steamed winter squash.
Prep Time: 25 minutes
Cooking Time: 15 minutes
15 ounces low-fat ricotta cheese
1 egg, beaten
Pinch of nutmeg
1 teaspoon salt
1/2 cup grated Parmesan or Asiago cheese
1 cup unbleached white flour
1. Place the ricotta in a pasta strainer lined with a cotton kitchen towel. Let drain over the sink for about 15 minutes. Wrap the towel around the cheese and squeeze as much liquid out as possible.
2. Transfer to a medium bowl and thoroughly beat with the eggs until fluffy. Add nutmeg, salt and grated cheese. Add the flour, 2 tablespoons at a time, until the mixture holds together and forms a ball. Don’t overmix or use too much flour or the gnocchi will be chewy and tough.
3. Divide the ball of dough into 4 equal parts. On a generously floured board, roll each section into a log about 1 inch in diameter. Cut the logs into 1-inch pieces. Store on a well-floured baking sheet in the refrigerator until ready to cook.
4. Bring a pot of salted water to a boil. Add the gnocchi in small batches, about 10 pieces at a time. Stir gently and briefly to prevent the gnocchi from sticking to the bottom of the pot. Keep the water at a gentle simmer. Remove gnocchi with a slotted spoon once they rise to float on the top of the water. Serve hot with the sauce of your choice.