- Serves 4
- 20 minutes
- Difficulty Easy
- 5 Ingredients
Ricotta Gnocchi freshly made, cooked immediately and then served with salt, pepper, parmesan and a handful of sage leaves crisp fried in a little butter is the closest thing to heaven we can imagine.
Ricotta Gnocchi was originally made the way I do in this recipe right up until the 1300s. It was prepared quickly and served immediately with the slightest seasoning to enhance rather than cover the flavour.
Then chefs started getting their hands on it and it began to transform. Wanting to bring back the Ricotta Gnocchi of old, a Tuscan dialect cook urged us to “take some cheese and mash it, then take some flour … mix it with egg … place a pot of water over a fire …when it starts boiling … slide it into the pot with a spoon… when cooked …top them with a lot of grated cheese.”
I think the Ancient Romans and Tuscans had the right idea of keeping their flavourings for the sauce, so my recipe, like their original one is still the softest, cheapest, easiest and the best!
This Ricotta Gnocchi recipe is simple, pure and so easy. Even the kids can help with this recipe!
Ingredients (serves 4)
- 100g flour
- 500g ricotta
- 1 cup parmesan cheese, grated
- 1 egg
- pinch salt
- Mix all ingredients together by hand.
- Divide and roll into long sausage shapes about 1/2-3/4 inch thick.
- Cut into 1/2-3/4 inch; pieces.
- Poach in simmering salted water until they float + another 5-10 minutes.
- Drain and serve with saffron cream sauce and parsley, grated cheese or any sauce of your choice.
Oh how the experts like to instruct ... Add potato, the experts insist; it must be baked not boiled, skinned not peeled, waxy yellow not white, riced with a ricer not mashed and no doubt is only perfect when baked, dancing naked around the kitchen, under a full moon. Like all nonsensical professional vanity, it’s just not a very good idea. Boiled and mashed works fine for me. And dancing naked while you add potato to gnocchi to boiling water would not be a very good idea either!