Ricotta Gnocchi

This weekend one of my closest childhood friends came down to Greensboro for a visit.  We spent the weekend relaxing under ceiling fans, braving the heat, visiting the Super G Mart, eating LOCO Pops at the Bestway in Lindley Park, dancing to 90s music (taking us back to Camp Crystal and Westwood Middle School days) and doing a bit of cooking. Sunday night we arrived home from our adventures just in time for a (much needed) thunderstorm and a some quality time in the kitchen. We made a seasonal menu from the summer section in Sunday Suppers at Lucques including homemade Ricotta Gnocchi with fresh corn and mushrooms. We washed it down with Date Milkshakes with Crunchy Sesame Bars. I’m not sure when the last time I made a milkshake – it may have been back in the 90s when the two of us were still listening to Coolio Gansta’s Paradise on Kiss 105 and talking on our landlines every night! A fitting ending to a great weekend. I’ll post the recipes this week.

Ricotta Gnocchi

  • 2 cups flour (plus much more for dustng)
  • 15 ounces ricotta cheese, drained
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs
Combine the flour, ricotta cheese, salt and pepper in a large mixing bowl. Cut with two knives until combined. Make a well in the center of the mixture and add the eggs. Using a fork, combine until a dough starts to form. Toss onto a well floured (and clean) countertop or cutting board. Knead lightly with your fingertips. If wet, feel free to add more flour until it stops sticking to the surface.
Roll into a ball and cut into four pieces. Roll each piece out into a rope about 3/4 inch wide. Cut into 1 inch pieces. Using a fork and your thumb form the gnocchi. I think the end of this video is very helpful.
Boil the gnocchi in a large pot of salted water in small batches. Once they float – allow them to cook just 1 minute longer.

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