RECIPE: Ricotta Gnocchi (adapted
from Canal House Cooking)
For the gnocchi:
- 2 cups fresh whole milk ricotta
- 2 eggs, lightly beaten
- 1 cup grated Parmesan, plus more for serving
- ½ teaspoon salt
- 1 cup all-purpose flour
For the sauce:
- ½ yellow onion, chopped
- 2 tablespoons olive oil
- 1 26 oz. can of chopped tomatoes (I like the brand Pomi.)
- dried oregano (optional)
- To make the gnocchi, start by draining off any extra liquid
from the ricotta. Next, mix together the ricotta, eggs, and Parmesan with a
rubber spatula in a large bowl. Season it with the salt and a bit of pepper.
Add the flour and mix it with the spatula until it's just incorporated.
Refrigerate mixture in a covered container for a few hours or overnight.
- Once the dough is chilled, fill a wide soup pot with water,
season it with salt, and bring it to a gentle simmer. While the water is coming
to a simmer, start in on the sauce.
- For the sauce: Heat the olive oil in a large sauté pan. Add
the chopped onion and cook until softened, about 5-7 minutes. Season with salt.
Add the chopped tomatoes and oregano (if using), and bring to a very low
simmer. Taste for seasoning. It may need a bit more salt.
- To make the gnocchi: once your water is gently simmering, grab
two teaspoons and a cup of cold water. Dip the spoons in the water, then scoop
up some dough with one spoon. Use the other spoon to shape the gnocchi into a
quenelle. Hold the spoon in the simmering water for a second and the gnocchi
will slide off to the bottom of the pan. You can cook about six to eight at a
time. Try to keep the water at a gentle simmer. When they float to the surface,
they need just three more minutes. Scoop each one out with a slotted spoon and
place on top of the simmering sauce until they're all cooked.
- Serve with more grated Parmesan.