GNOCCHI FOR HOT DAYS
Traditional potato gnocchi are wonderful.
They are also the last thing I want to make on a scorching summer afternoon.
Potatoes must be boiled.
Then peeled.
Then mashed.
Then transformed into dough.
Ricotta gnocchi are another story entirely.
No boiling.
No waiting.
No clouds of steam turning the kitchen into a sauna.
Just ricotta, flour, Parmesan, and a few minutes of work.
Which is an excellent reason to make them on a hot summer day.
DELICATE BY NATURE
Ricotta gnocchi have a much gentler flavor than their potato cousins.
That softness is part of their charm.
A little extra Parmesan.
A proper pinch of salt.
And a simple sauce are usually all they need.
Tomato sauce works beautifully.
So does melted butter infused with sage.
Anything more elaborate risks covering the delicate taste of the ricotta itself.
FOR AN ITALIAN DINNER UNDER THE STARS
When planning a leisurely Italian dinner, especially outdoors, ricotta gnocchi are one of my favorite choices.
They can be prepared ahead of time.
The sauce can too.
And when guests arrive, they need only a few minutes in boiling water before floating to the surface.
Leaving you free to focus on the important things:
conversation,
wine,
and perhaps a lovely dessert waiting for the end of the evening.
Italian ricotta gnocchi
Homemade ricotta gnocchi with flour and parmesan cheese.
Ingredients
- 8.8 oz ricotta 250 gr
- 5.3 oz 00 flour 150 gr or 3/4 cup + 1 tablespoon - + more to work the dough
- 1 egg
- 1.4-1.8 oz parmesan cheese- grated 40-50 gr or 4-5 tablespoons
- 1 teaspoon of salt
Instructions
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Place the ricotta in a sieve and over the sink to make it lose extra liquids.
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Meanwhile, grate the Parmesan cheese and set up all the other ingredients.
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Transfer the ricotta cheese to a bowl, add the Parmesan cheese, the egg and a teaspoon of salt. Mix well.
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Pour the mixture over a working surface and add the flour. Work with your hands forming a dough that is smooth and malleable. Add flour if necessary.
-
Flour the working surface.
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Divide the dough into 4 pieces and roll each out into 1/2 inch diameter cylinders. Cut each cylinder into 1 inch or so pieces.
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Roll each piece on the wood tool/gnocchi board or over a fork to engrave it with grooves that will help the gnocchi capture the condiment.
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Bring a medium pot of salted water to a boil (1 teaspoon of salt every 4 cups/1lt of water).
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Cook the gnocchi until they float. Catch them with a slotted spoon, transfer them to a serving bowl or plate, and season them according to your taste.
FROM LECCE’S SIMPOSIO
This recipe first appeared in Lecce’s Simposio, a travel cookbook dedicated to the Florence of the South, slow living, sun-drenched afternoons, ricotta-filled traditions, and the beauty of Salento.
Enjoy your gnocchi!
Claudia