Gnocchi {Recipe}

I have a confession to make.

I didn’t realize this until recently, but there are two kinds of gnocchi.  There is the cheese kind and the potato kind.  (I know, I guess I should have known this.  I am not sure why I didn’t.)  I mean, I grew up eating this recipe on so many occasions that I thought that this was the only way to make gnocchi.  My grandma’s next door neighbors and relatives were 100% Italian (I am not.).  They would always bring over homemade sauce made with tomatoes from their own garden and fresh, homemade pasta whenever there was a get-together.  This was one recipe they would bring over.  Can you see why I thought there was only one gnocchi recipe?  I seriously just did a quick search for simply gnocchi and I couldn’t even find any recipe even close to my version!

So, this is the cheese version.  Gnocchi (Gnoccho) in Italian means “lump”, which is exactly what this is: lumps of dough and cheese.  It is starchy, thick, and filling…meaning that it is my ideal dish.  (Have I ever mentioned that I love starchy, doughy dishes before??)  This recipe is lighter in texture than the potato version, and easier to make.

A great plus for this recipe is that it doesn’t need to be precooked, unlike its potato sister.  Just stir together a whole container of ricotta cheese, a couple of eggs, and a whole lot of flour until it’s just enough to bring everything together.  It will be so sticky that it’s almost like a batter, but not too sticky that you can’t mold it.  Use a lot of flour to work with it!  Your hands and surface should be covered with flour at all times.  Roll it out like a snake, cut it with a pastry knife, and then press your thumb into each piece.  Easy-peasy!

This doesn’t keep well, but that shouldn’t matter.  You shouldn’t have any problem finishing it all right away or the next day!

Hm, I think I am going to make this for dinner now.


Please share, follow, and like this!
Print Recipe
Gnocchi
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 2 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 2 minutes
Servings
Ingredients
Instructions
  1. In a large bowl, mix together the eggs and cheese. Add the salt and flour and mix well.
  2. Place the mixture on a pastry board or the counter and mix well. If the mixture is too soft, add more flour.
  3. Cut into pieces with a pastry cutter or a knife. (The pieces should be slightly larger than a large egg.)
  4. Roll each piece into sticks (2-inch thick and about 10 inches long). Cut into 3/4 inch pieces.
  5. Dent the center of each piece with your thumb.
  6. Cook in boiling salted water for about 2 minutes. Drain.
  7. Top with your favorite tomato sauce and sprinkle with grated cheese.
Share this Recipe
 

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected !!
%d bloggers like this: