Parmesan Ricotta Gnocchi and May 2-4

It was a long, long, long weekend here in Canada. May 2-4 is like Memorial Day Weekend in the states. Twenty-three of us decided that it was a brilliant idea to rent not one, but two chalets on the water in Collingwood, Ontario.
Needless to say, I left my brain, dignity, and half my soul there. It was a great weekend filled with friends, food, relaxation, failed attempts at making ice cream, group singing, hot tub love (not what you think), one Thody Factor, Flip Cup Elimination version 2.0, fireworks, Crack Pie, and a Justin Bieber PiƱata.


I made Momofuku's Crack Pie. I made 4 pies because I'm disgusting. And what's even more disgusting is that we finished 3 of them. The last one was eaten out of our friend Ken's hands. He was gracious enough to share his hands with all of us, of course.



I am officially banned from ever making Crack Pie again. David Chang, I love you, and thanks, but no thanks.
Needed a post for this week and couldn't get myself to make anything complex. I just don't have the brain power for that. I don't even know how if I have the brain power to do this right now. I apologize if my sentences become shorter.
This gnocchi is so easy and so tasty. Soft and pillowy. Great with any sauce. Toss with some pesto. Toss with some tomato and basil sauce. Toss into brown butter sauce. Or like me, crisp up in a pan with some butter and cheese. MMM.
Gnocchi is satisfying and life saving. That is all.




















Parmesan Ricotta Gnocchi
Makes 4 servings

2 cups whole-milk ricotta cheese
2 large eggs, slightly beaten
2 cups Parmigiano-Reggiano, finely grated
1 1/4 cups all-purpose flour
1 TBSP black pepper
1/2 TBSP Salt
Your favorite sauce to serve with

Prepare a baking sheet with lightly floured parchment paper.

In a large bowl, stir together the ricotta, eggs, salt and pepper until the mixture is uniform.

Add the flour in two batches until the dough is soft and still slightly wet.

Flour a surface and turn the dough out of the bowl. Divide the dough into 3 parts. Roll each into a 1"-1 1/2" rope. Make sure your hands are well floured as well. Using a bench scraper or a floured knife, cut rope into 1" pieces. Place on the prepared and floured baking sheet making sure they are arranged in one layer.

If not cooking right away, make sure they are covered with a clean kitchen towel.

To cook, bring a large pot of salted water to a boil. Drop in the gnocchi and give it a stir to make sure they are not sticking together. I recommend doing this in 2 batches. They should take no longer than 3-4 minutes to cook through. Lift out of water with a slotted spoon and throw right into the sauce or pan depending on how you are serving the gnocchi.

Easy. Enjoy. I will try to find my brain now. 

3 comments:

  1. Is this a recipe that could be frozen? If so, at what point would you freeze them? Thanks!

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  2. Yes! You can freeze them after you've cut the gnocchi. Make sure they are very well floured or else they will stick together. I put them in a ziplock bag and made sure to push all the air out.

    You can just drop them into boiling water frozen. No need to de-forst.

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  3. Recipe looks great! When do you use/add the parmigiano-reggiano cheese? in the pictures it looks like it's in the gnocchi, but it's not in your recipe method?

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