- 15 oz ricotta cheese
- 1 large egg, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 green onions, minced
- 3 green garlics, mince
- 1/2 cup parmesan cheese
- 1 1/2 to 2 cups unbleached all-purpose flour
- 3 cups marinara sauce
- Put the ricotta in a sieve and place over a bowl for 15-30 minutes to drain. Discard liquid.
- Bring a large pot of salted water to a boil.
- In a medium bowl, combine the drained ricotta, egg, salt, pepper, green onions, green garlic and parmesan.
- Gradually add the flour, 1/4 cup at a time, using your hands and blending just until dough holds together. (I used 1 1/2 cups). Remove 1 teaspoon of dough and roll into a ball on a floured surface. Drop into boiling water. If the piece falls apart, add ore flour to the dough, 2 tablespoons at a time, until it will form a ball. Repeat the cook test until it doesn’t fall apart and floats to the surface.
- Divide the dough into 4 equal parts. On a floured surfave, using your hands, roll each section into a rope about 1 inch in diameter.
- Cut the rope into 1 inch long peice and slightly indent with a fork.
- If you’re not using the gnocchi right away, cover them with flour and store them in the refrigerator or freezer. If you’re cooking them, drop the gnocchi into the boiling water. Stir gently to prevent sticking. When the gnocchi float to the top, they are cooked. Remove with a slotted spoon to a serving bowl.
- Meanwhile, heat the marinara sauce. Spoon the sauce on a plate and place the gnocchi over top. Gnocchi will keep n the refrigerator for 1-2 days and for months in the freezer in an airtight container.
(source from eatmakeread.com)