Gnocchi.(Pronounced: NuhYoke-ey) Say it with me. Gnocchi.
Now, doesn't that make you feel like a more superior being? It sounds so fancy, so difficult. You can casually throw it into a sentence at your Zumba class. Something like, "We couldn't decided where to go for dinner, so I decided to whip up some homemade gnocchi instead..."
That's what this recipe gives you. It comes with some serious bragging rights, and it's worth bragging about because it's so stinking delicious. The secret... what you don't tell your Zumba friends, or your in-laws, is that making these gnocchi is EASY. Your kids could make them!
Gnocchi are little pillows of deliciousness. They are light, airy, tiny Italian dumplings. Sometimes, they can be made with mashed potatoes, but this recipe uses ricotta cheese instead. This makes the process really fast, the gnocchi extra light and fluffy, and who doesn't love cheese anyway?
16oz container of ricotta cheese (I used part-skim)
1c parmesean cheese
1tsp garlic powder
First, get a large pot of water on the stove. That way, it will be boiling by the time you finish the gnocchi.
Stir together gently, adding flour until it is all evenly combined. You should have a soft dough. Don't worry if it's a little bit sticky.
Flour a cutting board, and place about a tennis-ball sized blob of dough onto the floured surface. Now, channel your inner five-year-old. Or, grab your own real-life five year old, and roll this dough into about a 1/2in thick rope. Then cut, the rope into 1in pieces.
Plunge your little gnocchi into boiling water. Cook them only until they float to the top of the water, and a minute or two more. They cook really quickly!
Add your finished gnocchi to your favorite sauce. I used a homemade bolognese, but any sauce will do. You could easily saute them in a pan with some brown butter and fresh sage (yum!).
Lots of love,