For me, gnocchi always seems like a dish that is way to involved to make, particularly when one can pick up passable store-made gnocchi to whip up for dinner. This recipe, however, changed all that. I found this recipe on thenaptimechef.com, and clearly as it’s something a busy mom can make during precious naptime, I figured I who have no kids could make it easily enough. Plus, it made my 30-while-30 list so really I had no way around this one. Let me tell you even though it’s one of the easiest recipes I’ve made these gnocchi tasted like something out of a fine Italian restaurant. I sauteed the gnocchi in olive oil and served with a nice marinara sauce that I whipped up in a pinch as I had run out of jarred sauce. It was a hit in my household, and I highly recommend giving it a whirl.
- 2 cups ricotta cheese
- 3 tablespoons parmesan cheese
- 1 cup flour, plus more for dusting hands and working surface
- Pinch of salt
Combine cheeses and flour into a large bowl – the mixture will seem dry at first, but keep on mixing the ingredients until well combined and it forms a dough. Dust your hands and countertop. Roll a handful of dough into a long tube, about 1/2 inch wide. Cut the gnocchi at 3/4-1 inch intervals. Lay in an individual layer and refrigerate until cooking time. To cook – bring a large pot of salted water to a boil, and immerse the gnoochi in the water for 3-4 minutes, or until they float. I followed this with a quick saute in olive oil to lightly brown the outside of the gnocchi.