One gloomy Rochester afternoon last week, I decided to spice up the kitchen with a little Italian cooking. I referred to Miss Megan Mae's recipe for Puttanesca Sauce and set it simmering upon the stove. Then I poured a glass of pinot noir and mixed up some gnocchi.
Ricotta Gnocchi
Combine 1 lb of ricotta, 1 egg, 1 Tbl of olive oil, 1/4 cup of Parmesan cheese (I did half parm, half asiago) and 1/4 tsp of nutmeg.
Stir in about 2 cups of flour, 1/2 cup at a time until no longer sticky.
Knead for a few minutes on floured surface. Slice into 4-5 pieces.
Roll out into 1 inch thick rope like pieces. Slice into 1 inch pieces.
Press with a fork to make grooves for your sauce to stick to.
Now this recipe makes quite a bit (about 4 servings) so I cooked half and froze half.
To Freeze: Lay on a lightly floured baking sheet and place in freezer about 30 minutes. Transfer to ziploc bag. Save for another day.
To Cook: Bring water to a rigorous boil. Add 1 Tbl. of salt. Place gnocchi in. Cook gnocchi for about 5 minutes or until they float to the top. Scoop out with a slotted spoon. Place in a bowl and cover with delicious sauce of your choice.
Bon Appetit!!
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