Mas Gnocchi Recipes

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MA'S GNOCCHI



Ma's Gnocchi image

The gnocchi I grew up with. This is made with cheese instead of potato, so it's a bit lighter. Prep time includes 30 minute resting time for dough.

Provided by mermaidmagic

Categories     European

Time 2h3m

Yield 4 pounds of pasta

Number Of Ingredients 5

2 lbs ricotta cheese (save container)
2 lbs flour (fill ricotta container)
2 eggs
tomato sauce, for serving
parmigiano-reggiano cheese, for serving

Steps:

  • Mix ingredients.
  • Knead dough in bowl until it comes away from the sides.
  • Divide into 4 balls.
  • Let sit for 30 minutes.
  • Using a floured board, take one ball out and cut into long strips and then into one inch pieces.
  • Press middle of each piece with 2 fingers - rolling a bit toward yourself - to curl gnocchi.
  • Place on cookie sheet to dry slightly.
  • Place in boiling, salted water for a couple of minutes to cook.
  • You know they are done when they float.
  • Serve with tomato sauce and grated cheese.
  • Tip: my mom used to freeze them before cooking because she thought they retained their shape better.

Nutrition Facts : Calories 1258, Fat 34.1, SaturatedFat 20, Cholesterol 209.1, Sodium 231.2, Carbohydrate 180.3, Fiber 6.1, Sugar 1.3, Protein 52.2

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