Ricotta Gnocchi (Gnudi) Basic Recipe by Claude
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Ricotta Gnocchi by Claude requested by Chef
INGREDIENTS
- 3 cups of milk ricotta drained and dried (I make my own)
- 6 egg yolks beaten
- 2 cup of all-purpose flour
- 1 1/2 cup of freshly-grated Parmesan
- 1 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper (I love a fine cracked tellicherry)
PROCESS:
- Place your ricotta on paper towels and drain as much of the whey as you can. I normally put my ricotta in a ricotta draining in a strainer using a fine mesh butter muslin and drain in the fridge overnight.
- Whisk the ricotta, beaten egg yolks, salt, pepper and parmesan together (gently)
- Mixing in the flour slowly until combined. Do not over mix otherwise they will become tough and chewy. The dough should be slightly moist and should form into a ball
- Place the ball on a floured surface and cut into 8 sections
- Take each sections and roll into a log approximately 3/4"
- Using a knife or bench scraper cut the dough log into 1/2" sections
- You can fashion into traditional gnocchi or leave leave them as is
- Either cook or freeze the gnocchi.
If you select to cook them, drop them in a pot of boiling salted water for 30-60 seconds. They are ready as soon as they float. Serve with your favorite sauce (garlic basil, marinara, alfredo etc… w/ protein or not)
If you select to freeze them, place them on a lightly floured baking sheet and pre-freeze them for 1 hrs and put the frozen gnocchi in a ziplock bag for later. Cook from frozen until they float!
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Word up!
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HerbcoFood said in Ricotta Gnocchi (Gnudi) Basic Recipe by Claude:
Word up!
You just don’t know how much this made me laugh. My oldest boy takes after me with his passions for cooking and eating stuff and when I come up or find a new recipe which I share with him he normally either say “word up” or “turn up” ROFL!
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio
Alot of work for tater tots. I do like Gnocchi, I may have to get out of my comfort zone on this one.
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GWG8541 said in Ricotta Gnocchi (Gnudi) Basic Recipe by Claude:
Alot of work for tater tots. I do like Gnocchi, I may have to get out of my comfort zone on this one.
They are actually EASY to make. 20 minutes from start to plate. I sometimes do the traditional rolling on a fork to give it more convoluted surface area for the sauce to adhere but these I decided to keep them as little pillows/dumplings
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Dr_Pain I usually use supple for food.
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If using pre-packaged ricotta, do you just mix it in or is there a drying process needed for it also?
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Grimpuppy said in Ricotta Gnocchi (Gnudi) Basic Recipe by Claude:
If using pre-packaged ricotta, do you just mix it in or is there a drying process needed for it also?
If using pre-packaged, make sure it is whole milk! I normally drain the whey that I can see and then spread it on 3 or 4 paper towel and place another 3 - 4 paper towel on top and put something on top to press it. If you have some butter Muslim, just drain for a day or so in the fridge. It should be moist not wet
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Dr_Pain on last edited by
Dr_Pain said in Ricotta Gnocchi (Gnudi) Basic Recipe by Claude:
GWG8541 said in Ricotta Gnocchi (Gnudi) Basic Recipe by Claude:
Alot of work for tater tots. I do like Gnocchi, I may have to get out of my comfort zone on this one.
They are actually EASY to make. 20 minutes from start to plate. I sometimes do the traditional rolling on a fork to give it more convoluted surface area for the sauce to adhere but these I decided to keep them as little pillows/dumplings
They sorta of remind me of sinkers. A potato dumpling served buttered or wit browned and buttered cracker crumbs.
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Dr_Pain Reading that makes me want to have schnitzel now, thanks but no thanks…?
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HerbcoFood said in Ricotta Gnocchi (Gnudi) Basic Recipe by Claude:
Dr_Pain Reading that makes me want to have schnitzel now, thanks but no thanks…?
Heck Yea!! Let’s do it!!!
