Wednesday, July 8, 2009

Ricotta Gnocchi

Ricotta Gnocchi

-1lb Ricotta Cheese
-2 eggs
-2 cups all purpose flour
-2 tbsp pecorino romano cheese
you will also need: 1 fork, additional flour for dusting, slotted spoon for cooking gnocchi

-In a mixing bowl, combine the ricotta cheese, eggs and pecorino cheese. Mix together until combined.
-Add the flour and begin to bring the mixture together.
-As soon as the mix begins to form into a ball, turn the mix out onto a floured cutting board.
-Continue to knead the dough until the mix is soft to the touch and not sticky.
-Form the completed dough into a ball. At this point, you can wrap the dough in plastic and refridgerate for up to a week...or freeze for up to a month.
-Cut the ball into 6 equal parts.
-Roll out the dough long and thin, working your way from the center of the dough outwards.
-Cut into 1/2 inch pieces
-Using the back of a fork, press down on each piece of dough and pull toward you.
-After the desired amounts of gnocchi are completed you are now ready to cook them.
-Bring a pot of water to a boil. Add the gnocchi to the water and cook for approx. 5 min. the gnocchi are done when they float to the top.
-Use a slotted spoon to remove the gnocchi from the water and serve with your favorite sauce.

(C) Chef Robert Cardona, Cardonas Market

Also, why not stop in and see us at Cardonas Market. We have all the tastes of the summer season, including Southern Style Watermelon Salad with fresh mint and feta cheese! A treat sure to compliment any meal on your table!

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