ricotta, green onion & green garlic gnocchi
I love gnocchi. They’re like little nuggets of goodness. A few months ago I made my first attempt at making them and let me tell you, it was a disaster. After buying special equipment (a potato ricer) and spending a few hours of my life that I will never get back, my homemade gnocchi promptly fell apart once it hit boiling water. Heartbreak. I’ve since recovered from that incident and actually tried my hand at gnocchi one more time. I found this recipe in a lovely cookbook called Simply Organic and when the author mentioned her kids can make this I felt confident that I could too.
One of the reasons this recipe caught my eye is that the base ingredient is ricotta cheese. I mean, when does that ever lead to something bad? It’s really quite a simple recipe that takes very little effort. I had picked up some green garlic, something I’d never used before, at the store, so I used that in combination with the green onions that the recipe called for. I just mixed together the ricotta cheese with some salt, pepper, green onions, green garlic, parmesan cheese and an egg in a bowl. Next you just add some flour, a little at a time until the dough holds together.
After testing the dough by dropping a little ball of it boiling water, I started rolling it out. I can’t emphasize how much easier this was than the last time I tried. The dough is so easy to work with. I just rolled it into a long rope like I used to do with my play-doh, cut it into 1 inch piece and gave each one a nice little indent with a fork. That’s it. So simple.
I placed most of the gnocchi on a tray, let them freeze and then tossed them in a bag, that way they’re not all stuck to one another. But let’s get to the good stuff. I dropped the remaining ones in a pot of boiling water and just a minute or two later they rose to the top, ready to be eaten. I laid the gnocchi on a bed of very simple tomato sauce and got ready to give it a go. Oh man! They’re like little clouds on your tongue. Light from the ricotta, but super flavorful and fresh tasting because of the green garlic and onion. I really couldn’t believe that I actually made these. They taste like fancy restaurant gnocchi. Now I’m just dreaming of when I’m going to make the ones I froze.
ricotta, green onion and green garlic gnocchi
adapted from simply organic
15 oz ricotta cheese
1 large egg, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
3 green onions, minced
3 green garlics, mince
1/2 cup parmesan cheese
1 1/2 to 2 cups unbleached all-purpose flour
3 cups marinara sauce
Put the ricotta in a sieve and place over a bowl for 15-30 minutes to drain. Discard liquid.
Bring a large pot of salted water to a boil.
In a medium bowl, combine the drained ricotta, egg, salt, pepper, green onions, green garlic and parmesan.
Gradually add the flour, 1/4 cup at a time, using your hands and blending just until dough holds together. (I used 1 1/2 cups). Remove 1 teaspoon of dough and roll into a ball on a floured surface. Drop into boiling water. If the piece falls apart, add ore flour to the dough, 2 tablespoons at a time, until it will form a ball. Repeat the cook test until it doesn’t fall apart and floats to the surface.
Divide the dough into 4 equal parts. On a floured surfave, using your hands, roll each section into a rope about 1 inch in diameter.
Cut the rope into 1 inch long peice and slightly indent with a fork.
If you’re not using the gnocchi right away, cover them with flour and store them in the refrigerator or freezer. If you’re cooking them, drop the gnocchi into the boiling water. Stir gently to prevent sticking. When the gnocchi float to the top, they are cooked. Remove with a slotted spoon to a serving bowl.
Meanwhile, heat the marinara sauce. Spoon the sauce on a plate and place the gnocchi over top.
Gnocchi will keep n the refrigerator for 1-2 days and for months in the freezer in an airtight container.