Tuesday, October 26, 2010

Gnocchi sans potatoes (and the labor)


Tell me, who isn't a fan of Gnocchi? The scrumptious little dumplings, usually made of potatoes, are (reportedly) very work intensive to make - until now! I was pleased to read this article by the Minimalist on the New York Times website. Shortcuts are always great - especially tasty ones.

Here's the recipe:



Ricotta Cheese Gnocchi


Time: 45 minutes to 1 hour
Salt
One 15-ounce container ricotta cheese, preferably whole milk
2 eggs, lightly beaten
1 1/4 cups freshly grated Parmesan, plus more for serving
Freshly ground black pepper
3/4 to 1 cup flour
3 tablespoons unsalted butter
10 or more sage leaves.
1. Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
2. Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
3. When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.
Yield: 4 servings


Recipe and photo courtesy nytimes.com

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