This is the second time in almost as many weeks that I've channelled my inner Italian Grandma (call me Nonna) in the kitchen, and made the fam a new recipe with my beloved Gnocchi. This time, however, the gnocchi was not the traditional potato-based variety; its main component was ricotta. This, together with some yellow squash and zucchini (sauteed in olive oil, salt & pepper, some onion and garlic powder, and finished with a healthy splash of balsamic vinegar), as well as nice glass of Pinot Grigio, made for a memorable Tuesday night. Mangia!
NOTE: This recipe claimed 8 servings... my wife and I finished the whole thing ourselves!!
- In a large bowl, combine 1 1/2c ricotta (sheep's milk recommended) with 2 egg yolks & 1 1/2 tsp. kosher salt
- Add 1c all-purpose flour and stir until soft and sticky dough forms.
- Wrap in plastic and rest for 30:00 (the dough, not you!)
- Bring a large pot of salted water to boil.
- On a lightly floured surface, roll the dough into two ropes that are each about 1" diameter.
- Cut into 1/2" pieces with a lightly floured knife.
- Add the gnocchi, and cook until they rise to the surface, then simmer until firm (approx. 2 more minutes).
- Transfer to a bowl of iced water with a slotted spoon to stop the cooking process.
- Drain and gently pat dry.
- Melt 4 tbsp. unsalted butter in a large nonstick skillet. Add the gnocchi and cook over high heat, turning the gnocchi until golden brown (approx. 4-5 minutes).
- Serve right away by themselves, or with a tomato sauce.