Simple Gnudi Recipe Ricotta Gnocchi

HOW TO MAKE RICOTTA GNOCCHI OR GNUDI FROM SCRATCH

Steps:

• Strain the ricotta cheese through a mesh sieve or a cheesecloth lined colander for a couple of hours or overnight.
• In a medium bowl combine the ricotta, egg, parmesan and 1 cup of flour.
• Sprinkle some flour on a pastry board and shape the dough into a round ball. Sprinkle a little more flour if you feel the dough s to sticky.
• Cut the dough into 5 pieces and shape those into baseball size balls.
• Roll each ball into a tube about 1/2 inch to 1 inch thick or so. Use a sharp knife and slice the gnocchi into 3/4 inch pillows or so, depending on your preference.
• Place them on a lightly floured baking sheet and run each on down the back of a fork ( as shown in the video) to create little groves for the sauce to stick to better.
• Meanwhile bring a large pot of water to a boil. Salt it well, it should taste like sea water.
• Add the ricotta gnocchi to the boiling water and cook only until the little pillows flow to the top. Drain and toss with warm tomato sauce or all the order serving ideas above.

SIMPLE GNUDI RECIPE (RICOTTA GNOCCHI)

Steps:

• Mix all of the ingredients together. The dough should be slightly sticky but you need to be able to handle it. Add more flour about a tablespoon at a time if the dough is too sticky to handle.
• Put in the refrigerator for about 20 minutes. Separate the dough into quarters to make it easier to work with. Pinch off a piece and roll into balls about 3/4 inch in size or so. You may need to use some flour on your hands to keep the balls from sticking.
• Some people prefer to make these in the same way that traditional gnocchi is made. In this case, roll each quarter of the dough into a snake. Cut those strips of dough into 1 inch long pieces.
• To cook it, bring water with a touch of salt in it to a boil and add the gnudi. The gnudi should begin to float on the surface of the water. When they do, continue to cook for 2-3 minutes and they should be done!
• An alternative to boiling is to pan fry the gnudi. This gives them a golden outer "crust" with the soft interio

GNUDI (RICOTTA GNOCCHI)

Steps:

• Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Immerse in ice water for several minutes to stop the cooking process. Drain. Squeeze very dry and finely chop.
• Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined.
• Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
• Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.

EASY RICOTTA GNOCCHI

Steps:

• Bring a large pot of salted water to boil. Line a baking sheet with parchment paper and dust with flour.
• Beat the eggs with 1 teaspoon salt and several grinds of pepper in a small bowl. Put the ricotta in a large bowl and whisk in the eggs with a fork until smooth. With a wooden spoon, stir in 1/2 cup of the Parmesan. Stir in 3/4 cup of the flour; the dough should be slightly sticky but hold its shape, if not, add flour a tablespoon at a time, but not more than 1 cup in all.
• Turn the dough onto a floured countertop and knead just to bring it together. Divide the dough into 4 pieces. Roll one piece into a 1-inch-thick log and cut into 3/4-inch-long nuggets. Press the tops lightly with the tines of a fork. Transfer to the prepared baking sheet. Repeat with the remaining dough.
• To finish the gnocchi, melt the butter in a large skillet (use up to 8 tablespoons if you want your pasta saucy).
• Add the gnocchi to the boiling water - you may need to do this in batches. Add 1/2 cup of the pasta cooking water to the butter and let simmer while you cook the gnocchi.
• Once they float, cook until tender, 2 to 3 minutes. Gently remove with a spider or strainer to the skillet with the sauce. Toss the gnocchi to coat in the sauce. Sprinkle with the parsley and remaining 1/2 cup Parmesan. Remove the skillet from the heat and stir gently to combine.