I loved to make these soft doughy pastas with my mom. We made hundreds of them at a time rolling each individually off a floured fork. Sometimes she used a gnocchi machine to make them but I always preferred creating each pasta bundle one at a time. Try making these tasty morsels with your kids or friends and watch them fly off the platter covered with your favorite sauce!
| Servings | Prep Time |
| 4-6 people | 30 minutes |
| Cook Time | Passive Time |
| 2-3 minutes | 30 minutes |
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I loved to make these soft doughy pastas with my mom. We made hundreds of them at a time rolling each individually off a floured fork. Sometimes she used a gnocchi machine to make them but I always preferred creating each pasta bundle one at a time. Try making these tasty morsels with your kids or friends and watch them fly off the platter covered with your favorite sauce!
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Ingredients
- 1 cup ricotta cheese
- 1 cup flour
- 1/2 cup Romano cheese, grated
- 1 egg, slightly beaten
- 2 cloves garlic, minced
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 tablespoons fresh Italian parsley and basil, chopped finely Or 2 teaspoons dried Italian parsley and basil
Servings: people
Instructions
- In a medium sized mixing or batter bowl, add ricotta, flour, eggs, cheese, pepper, salt, garlic and parsley/basil. Stir ingredients until just combined with a wooden spoon. Refrigerate for 30 minutes or up to 2 days.
- Divide dough into 4 equal balls on a floured surface. If there is any moisture from the ricotta, drain off before using. On a well-floured surface, roll the first ball of dough into a rope shape approximately 1 inch by 18 inches.
- Using a sharp knife cut the rope into 1 inch long pieces. Continue to keep the surface well-floured and repeat for the other 3 ropes. Keep the pieces separate and not touching on the floured board.
- To form the gnocchi, take a fork and dust with flour on both sides. Place a gnocchi on the floured fork and with your thumb (dusted with flour) gently press the gnocchi piece into the floured fork. This will create ridges.
- Then, carefully roll the gnocchi forward toward the tip of the fork into a light cylinder. Place formed gnocchi onto a baking sheet that is dusted with cornmeal to cook or to freeze. If freezing, place the tray of formed gnocchi in the freezer and freeze, uncovered until hard. Then place the gnocchi into a zip lock freezer bag in a single layer and freeze for up to 3 months.
- To cook, bring a large pot of water to boil. Add 3 tablespoons of salt and 1 tablespoon of olive oil to the water. When boiling, add up to 36 gnocchi and cook for 2-3 minutes. Gnocchi will rise to the top of the water when cooked. Drain the gnocchi and place on a platter. Cover with your favorite sauce such as marinara, meat sauce, or pesto. Serve warm or room temperature. Top with Romano cheese and red pepper flakes.