Ingredients with Measurements:
- 2 cups of ricotta cheese
- 1 cup of Moliterno cheese, grated
- 2 eggs
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of all-purpose flour
- 1/2 cup of semolina flour
Special equipment needed:
- Large pot
- Mixing bowl
- Fork
- Rolling pin
- Gnocchi board or fork
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine the ricotta cheese, Moliterno cheese, eggs, salt, and black pepper. Mix well with a fork.
2. Add the all-purpose flour and semolina flour to the mixture and stir until a dough forms.
3. Knead the dough on a floured surface for 2-3 minutes until it is smooth and elastic.
4. Divide the dough into 4 equal parts and roll each part into a long rope about 1 inch in diameter.
5. Cut the ropes into 1-inch pieces and roll each piece over a gnocchi board or fork to create ridges.
6. Bring a large pot of salted water to a boil and add the gnocchi in batches.
7. Cook the gnocchi for 2-3 minutes or until they float to the surface.
8. Use a slotted spoon to remove the gnocchi from the water and transfer them to a serving dish.
9. Repeat until all the gnocchi are cooked.
- Time:
Preparation time: 30 minutes
- Cooking time: 10-15 minutes
Temperature:
- Boiling water
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 45g
- Protein: 25g
Substitutions for ingredients:
- Ricotta cheese: Cottage cheese or cream cheese
- Moliterno cheese: Pecorino Romano or Parmesan cheese
- Semolina flour: Cornmeal or all-purpose flour
Variations:
- Add chopped herbs like basil or parsley to the dough for extra flavor.
- Serve the gnocchi with a tomato sauce or a pesto sauce.
Tips and tricks:
- Make sure the dough is not too wet or too dry. Adjust the amount of flour accordingly.
- Dust the gnocchi with flour to prevent them from sticking together.
- Do not overcrowd the pot when cooking the gnocchi.
Storage instructions:
- Store the uncooked gnocchi in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the gnocchi, boil them in salted water for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the gnocchi in a shallow bowl with a drizzle of olive oil and grated cheese on top.
Garnishes:
- Fresh herbs like basil or parsley
- Grated cheese
Pairings:
- Red wine like Chianti or Sangiovese
Suggested side dishes:
- Garlic bread
- Caprese salad
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the gnocchi fall apart when cooking, the dough may be too dry. Add more ricotta cheese to the mixture.
Food safety advice:
- Make sure to cook the gnocchi thoroughly to prevent foodborne illness.
Food history:
- Gnocchi is a traditional Italian dish that originated in the northern regions of Italy.
Flavor profiles:
- Creamy, cheesy, and savory
Serving suggestions:
- Serve the gnocchi as a main dish or as a side dish.
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Region: Italian