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Ingredients


2 lb of fresh ricotta
1 lb of all purpose flour
sea salt and white ground pepper

Ricotta cheese gnocchi


Preparation

Drain the ricotta cheese in a cheese cloth overnight, to make sure will drain all the water out. Place the drain ricotta cheese on a bowl add the sea salt and white ground pepper and start to mix in the previously sifted all purpose flour, the flour will absorb the moister of the ricotta cheese combine the mixture into a dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for a hour. Dust it with flour a clean work table surface, remove the ricotta cheese dough out the fridge and also the plastic. Cut the dough with the square dough cutter spatula, into regular pieces, roll the dough into log under the palm of your hand on the flour dusted work table, make sure the logs are very well floured to prevent to stick together. As soon all the dough is finish and made into regular logs, start putting few next to each other and cut it with a spatula in regular pieces. Using a fork roll each piece of ricotta cheese "gnocchi" to give them the wedge and nice decorated form. Bring a pot of salted water to boil, place the gnocchi on a large sever and sifted the flour out, then dump it into the boiling water. As soon as the gnocchi appear on the surface of the water skimmed out with the skimmer and then put them in ice water bowl to chilled down as fast as possible. When all the gnocchi will be chilled strain out of the ice water and place it in a new clean bowl, drizzled some regular canola oil tossed and place it in a container to be refrigerated until use. The ricotta cheese gnocchi can be refrigerated up to 3 days.


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