Gnocchi can be made 2 ways… with potato or Ricotta cheese. I use my grandmother’s recipe to make mine and use Ricotta.
What you’ll need:
3 lbs Ricotta Cheese
2lbs+ Flour (you’ll need to add more than 2 lbs so that the dough isn’t sticky and also for rolling the dough)
handfull of parmesan (I use Locatelli instead)
Gnocchi boards or forks
Step 1 – Put wax paper on cookie sheets.
Step 2 – Measure out ingredients and make “well” in center of flour.
Step 3 – Mix together eggs, Ricotta and parmesan.
Step 4 – add wet mixture to well in flour and knead dough (don’t over-knead or the dough will become tough).
Step 5 – Wet a towel with water, wring it out and cover dough so it doesn’t dry out. Cut of small amount of dough off.
Step 7 – Roll pieces of dough on gnocchi boards or forks.
Step 8 – Freeze gnocchis on cookie sheets then put into freezer bags (you can also cook the fresh gnocchis).
Step 9 – Cook in boiling water until they all float. Serve in a dish with gravy (we don’t call it sauce!) and enjoy!