Ricotta Gnocchi, So much lighter than regular potatoe gnocchi.
1 16z. Container of Ricotta
A handfull of parsley chopped
1/2 cup of Panko
1 egg plus 1 yolk
1/4 cup of flour
Salt and white pepper.
Combine all of the above lightly with a spatula. Chill for 20 - 30 minutes.
Bring water to a simmer, not a boil as they will break apart.
Lightly flour board. Take a scoop of dough and roll it out with hands until the thickness of your thumb. Cut small 1/2 inch pieces off and cook until floating for 3 minutes. Lift out with a spoon. Great with an olive oil and parmesean sauce. A thick ragu. Butter.
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