Ricotta And Grana Padano Gnocchi
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
44
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Place the soft ricotta cheese and Grana Padano or Parmigiano cheese in a large bowl and mix by folding the ingredients together
2
Add a small amount of flour (1/4 to 1/2 cup) to bind the dough and absorb the excess moisture
3
Knead the dough on a lightly-floured work surface
4
It is important not to add too much flour because the gnocchi may get heavy
5
Take a large piece of dough, and roll it out into thin logs, approximately 3/4-inch thick
6
Cut each log into 1/2-inch wide cubes
7
Make ridges on each gnocchi by using the back of a fork in a rolling action
8
The imprints will trap the sauce on the surface of the gnocchi
9
Continue until all the dough is used
10
Place the gnocchi on a tray in a single layer underneath a cloth to prevent them from drying out
11
The gnocchi may be set in the refrigerator or freezer, until they're needed
12
To cook the gnocchi: Add the gnocchi to a pot of boiling salted water for about a minute, or until they float to the surface
13
The make the sauce: Melt the butter in a saucepan and add the fresh sage leaves
14
Drain the gnocchi and add them directly to the saucepan
15
Cook with the sauce about 30 seconds