Gnocchi freeze well and can be taken from the freezer and dropped directly into boiling water to cook. Try these with a simple red sauce or drizzled with olive oil, garlic, parsley, and lots of grated Italian cheese. Recipe courtesy of Jesse Ziff Cool.
15 ounces ricotta cheese
1 egg, beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 green onions, minced
1/2 cup (2 ounces) grated Asiago or Parmesan cheese
1 1/2 - 2 cups unbleached all-purpose flour
3 cups pasta sauce
1. Place the ricotta in a sieve over a bowl for 15 to 30 minutes to drain. Discard the liquid.
2. Bring a large pot of salted water to a boil.
3. In a medium bowl, combine the drained ricotta, egg, salt, pepper, green onion, and cheese. Gradually add the flour, 1/4 cup at a time, using your hands and blending just until the dough holds together. Remove 1 teaspoon of the dough and roll into a ball on a floured surface. Drop into the boiling water. If the piece falls apart, add more flour to the dough, 2 tablespoons at a time, until the dough forms a ball. Repeat the cooking test until the gnocchi holds together and floats to the surface.
4. Divide the dough into 4 equal parts. On a generously floured board, using your hands, roll each section into a rope 1-inch in diameter. Cut the ropes into 1-inch pieces and slightly indent with a fork. Thoroughly cover with flour and store in the refrigerator or freezer until ready to use.
5. Drop the gnocchi into the boiling water. Stir gently to prevent sticking. When the gnocchi float to the top, they are cooked.
6. Meanwhile, heat the sauce in a medium saucepan over medium heat. Drain the gnocchi and place in a serving bowl. Top with the sauce.
(based on individual servings)
Total Fat: 23 g
Cholesterol: 117 mg
Sodium: 1,100 mg
Carbohydrates: 58 g
Fiber: 2 g
Protein: 27 g
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.