Here I go again: gnocchi.
My legendary cooking nemesis. I can tell you a vast of disastrous stories about my clumsiness vs a gnocchi dough. They never end well. The gnocchis are too soggy, too hard, too weird and finally too messy to serve with pride.
The truth is that this recipe comes to the rescue of my culinary ego. It is straightforward easy and foolproof. A few steps and no mystery ingredients. That’s why this recipe is the Italian nonna’s best-kept secret.
For me, they are way better than traditional potatoes gnocchi. They are cheesy, flavorful and pillowy. They are lightweight as a good gnocchi should be.
They go well with almost any Italian sauce under the sky. Even a simple butter sauce will make shine this beauty. I love to serve them with a rich tomato and basil sauce and cover in Parmesan because what is a good Italian dish without parmesan?
To give form to the gnocchis, you have to divide the dough in half to ease the job. Now, roll the dough to get a string of dough. Then, cut the string into pieces of about 1 inch in diameter. You can flat the sides with your finger to give it the look of a pillow. Also, you can use a fork to give it the traditional Italian gnocchi look.
- 250 gr ricotta
- 150 gr all purpose flour
- 2 eggs
- 50 gr grated parmesan cheese
- 1 tsp nutmeg
- Black pepper
In a bowl, mix the ricotta, the parmesan, the eggs, the nutmeg, the salt and black pepper.
Slowly add the flour until a paste is formed.
In a table covered in flour give form to the gnocchi.
Cook the gnocchi in boiling water for about 4 minutes. The gnocchi will float when they are ready.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.