Classic potato gnocchi can be a bit tricky. Ricotta gnocchi is much more forgiving and creates tender pasta pillows known as "gnudi." Plus it's fun to make and eat!
what is "gnudi"?
Gnudi is derived from the Italian word for nude. Sometimes ricotta gnocchi is known as nude ravioli, or naked ravioli; without the shell. For a more tender gnocchi use a whole fat Ricotta. Watch Becky make the recipe on Studio 5
Yields: 4-6 Servings
1 ½ cups Ricotta cheese
½ cup fine grated Parmesan cheese, fresh is best
1 teaspoon garlic salt
black pepper to taste
1 teaspoon fresh lemon zest
1 cup flour, about
2 Quick Marinara or sauce of choice*
1-cup bottled or canned spaghetti sauce
1 1/2 -cups canned diced tomatoes
2-3 cloves minced garlic,
salt and pepper to taste
Drain excess moisture from Ricotta using this quick method: line plate with 4-5 layers of paper towels, spread Ricotta over paper towels, cover with 3-4 layers paper towels and firmly press paper towels down on Ricotta using the palms of your hands (you will feel the moisture being absorbed by the paper towels*). Remove paper towels and place ricotta in mixing bowl.
Prepare sauce of choice; keep hot while preparing gnocchi.
Mix together the well-drained Ricotta and Parmesan cheeses, eggs, garlic salt, black pepper, lemon zest and nutmeg. Stir in about ¾-cup flour; using a spatula, gradually knead in enough more flour to create a sticky dough that can be formed into a ball. Place dough on a floured work surface; shape into a rectangle and cut into 4 pieces. Roll each piece into a thick rope, cut each rope in half and roll into a ½-inch thick rope. Cut rope into 1-inch pieces. Place gnocchi on lightly floured baking sheet
Bring a large pot of water to a boil. To prevent overcrowding in small pots (resulting in sticking or gummy product), cook gnocchi in batches. Drop gnocchi in boiling water and gently stir to ensure they are not sticking to the bottom of the pan nor to each other; boil 2-3 minutes (Frozen 5 minutes) or until gnocchi are cooked through and float on the surface for a good minute. Using a strainer or slotted spoon, scoop gnocchi from boiling water and add to warm sauce of choice, or drizzle with olive oil and sprinkle with grated parmesan cheese.
Combine all ingredients in saucepan. Bring to a boil, reduce heat, cover and simmer 10 minutes or while cooking gnocchi. Once gnocchi has been added, garnish with shredded fresh basil leaves and chunks of fresh mozzarella.
*Higher fat ricotta may have a tendency to stick to the paper towels; use a rubber scraper to gently scrape from the paper towels. To ensure consistent results, weigh the ricotta after draining; should be 8-ounces, use leftover ricotta in another recipe. If you do not have kitchen scales or choose not to weigh drained ricotta, continue with recipe.
**Gnocci are also delicious simply tossed with butter or olive oil and sprinkled generously with fresh parmesan cheese and snipped basil, sage, etc!