Cooking with agmode
I learned how to cook watching my mom making us fabulous meals. I’m half italian and half spanish (Spain), so pasta is a common dish at family gatherings. Let me share this recipe with you. I hope you like it too!
Ingredients
* 15 oz (425g) fresh ricotta cheese
* 1 egg yolk
* 1 teaspoon salt
* ½ teaspoon fresh ground nutmeg
* 1 ¼ cup of flour
* Extra flour, to roll gnocchi
* 3 tablespoon grated parmeggiano-reggiano cheese
It’s a 3 serving size meal, if you expect people over for dinner, double up the recipe.
How to:
In a large bowl, combine the ricotta, the egg yolk, salt and nutmeg, and stir until all ingredients are evenly combined; add the flour and stir again, the mixture will be very soft.
Sprinkle the extra flour onto a large board, (I like to use a Glass serving tray, it is easy to clean afterwards), and working with well-floured hands and a tablespoon divide dough into 3 pieces.
Roll each dough piece at a time, into dowels, about ½ inch in diameter and cut dowels into ½ inch long pieces.
Separate the formed gnocchi slightly or they'll stick together when cooking. Apply flour again onto surface and hands and repeat process until finish.
* 15 oz (425g) fresh ricotta cheese
* 1 egg yolk
* 1 teaspoon salt
* ½ teaspoon fresh ground nutmeg
* 1 ¼ cup of flour
* Extra flour, to roll gnocchi
* 3 tablespoon grated parmeggiano-reggiano cheese
It’s a 3 serving size meal, if you expect people over for dinner, double up the recipe.
How to:
In a large bowl, combine the ricotta, the egg yolk, salt and nutmeg, and stir until all ingredients are evenly combined; add the flour and stir again, the mixture will be very soft.
Sprinkle the extra flour onto a large board, (I like to use a Glass serving tray, it is easy to clean afterwards), and working with well-floured hands and a tablespoon divide dough into 3 pieces.
Roll each dough piece at a time, into dowels, about ½ inch in diameter and cut dowels into ½ inch long pieces.
Separate the formed gnocchi slightly or they'll stick together when cooking. Apply flour again onto surface and hands and repeat process until finish.
Water has to be ready, if not, keep your gnocchis in the refrigerator until cooking time.
Drop gnocchi into salted boiling water. Cook them for about 2-3 minutes and remove them using a slotted spoon when gnocchi start floating to the top. Taste and adjust seasonings
Serving suggestion: olive oil, sun-dried tomatoes in olive oil already drained, and basil topped with grated cheese or pasta topping of your choice.
My daughter Candela’s favorite topping is heavy whipping cream heated in a sauce pan, add cooked and drained qnocchis, stir a moment and topped with parmeggiano-reggiano cheese.
By the time the cheese melts everyone is seated at the table ready to taste them!!
Drop gnocchi into salted boiling water. Cook them for about 2-3 minutes and remove them using a slotted spoon when gnocchi start floating to the top. Taste and adjust seasonings
Serving suggestion: olive oil, sun-dried tomatoes in olive oil already drained, and basil topped with grated cheese or pasta topping of your choice.
My daughter Candela’s favorite topping is heavy whipping cream heated in a sauce pan, add cooked and drained qnocchis, stir a moment and topped with parmeggiano-reggiano cheese.
By the time the cheese melts everyone is seated at the table ready to taste them!!
Accompany with your favorite salad. Enjoy!!
4 comments:
Excellent recipe Andrea! Que ricos, yummy! :-)) Yo los hago de papas.
Thank you so much for your participation!
Lolo :-)
Oh God! These gnocchi recipe looks delicious, I'm gonna try to make it.
Yum!
They are really yummy!! I hope you like it too gals!
Thanks for posting the recipe :)
hmmmm, interesting.... I think I will steel this recipe, it looks delicious. Thanks for showing us!
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