Ri­cotta Gnocchi

Ri­cotta gnocchi is not a recipe spe­cial to my family. Alt­hough the dish is eaten in almost all parts of Italy, it is fre­quently un­known to some people. To me, it re­calls sweet me­mo­ries of my child­hood. It takes me back to my summer ho­li­days at my grand­par­ents’ in the moun­tains of Tren­tino, a place where I was simply just happy. A bit like Marcel Proust and his be­loved Ma­de­leine. These ri­cotta gnocchi awaken my mé­moire in­vo­lon­taire.

Unlike the big city where I was raised, in Tren­tino they still always use fresh pro­ducts sourced from local suppliers.

As a child, I loved going shop­ping with my nonna to buy fresh ri­cotta in the dairy shop. And then I’d often eat it straight away for bre­ak­fast. I’d spread it on bread with a bit of sugar – a great way to start the day.

I rang my nonna a few days ago to ask for her ri­cotta gnocchi recipe.

A very simple, yet tasty dish. Here’s the in­gre­dients you’ll need, and how to pre­pare it…

For 2-3 persons:

  • 250 g firm ri­cotta (al­ter­na­tively you can use ri­cotta bought from a su­per­market, even if the qua­lity is not quite the same)
  • 100 g wheat flour, type 00 (the kind you use to make pizza). You might have to add a little more flour to pro­duce a dough that is firm, but still elastic
  • 2 tbsp. grana padano cheese
  • 1 egg
  • A pinch of salt
  • Butter
  • Sage
  • Op­tional: grated truffle

Bring some water to the boil (salted to taste).

While the water heats, put the ri­cotta, egg, some of the flour, salt and grana padano into a bowl. Knead ever­ything tog­e­ther with your hands to make a dough. If it’s not firm enough, add some more flour.

Once the dough is ready, put it out on a work sur­face dusted with flour, and roll into medium-sized balls (or any other pre­ferred shape).

Sprinkle some flour on the shaped gnocchi, and im­merse them in the water.

Add the butter and sage to a frying pan, and heat until the butter turns brown.

As soon as the gnocchi have risen to the sur­face of the water, remove them from the water using a skimmer spoon, add to the pan and fry in the sage butter.

Sprinkle with grated truffle or grana padano ac­cording to preference.

Buon ap­pe­tito!

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