Ricotta Gnocchi

There's something about gnocchi that makes them a great comfort food. If made correctly, they are soft pillows of deliciousness and when smothered in a rich, homemade sauce they're even better. This recipe is adapted from the Thermomix Everyday Cookbook and details how to make the actual gnocchi. You can add any sauce you like.

Ricotta is a great substitute for potato and helps to make the gnocchi light and not so heavy on the stomach. I would recommend buying the ricotta from a reputable deli. There's nothing quite like fresh ricotta. If you've only ever had ricotta from the supermarket (either prepackaged or from their deli), you are missing out on something special. 

Ricotta Gnocchi

Serves 6 people

1kg fresh ricotta

600-650g plain flour

pinch sea salt

2 teaspoons butter

1 egg

1. Place ricotta into a large bowl and mash up with a fork. This isn't strictly necessary but I like to break up the piece of ricotta before adding the flour, so it is easier to incorporate.

2. Add about half of the flour, the salt, butter and egg and knead until all ingredients are just incorporated. Try not to over knead the dough as this will result in the gnocchi being more tough. 

You can do this initial kneading in a Thermomix if you have one (35 seconds, lid closed, knead), however I found that unlike the potato recipe, you need to complete the kneading step about 3 times and in between each, you need to push the dough down a little with the spatula. 

3. Overturn your dough onto a lightly floured surface and start incorporating the rest of the flour. You want to end up with a workable dough that you can roll out without it being too sticky. I usually have extra flour on hand and I just add/sprinkle more over the top as needed.

4. Once you have a workable dough, tear off a small piece and roll out into a long strip about 2-3 cm in diameter. There's no hard and fast rule about the size of gnocchi so you can use your discretion here. 

5. Then cut the strip into approximately 3 cm pieces (see picture above, top left). You can leave the gnocchi like this if you wish and I've certainly done that before, especially when pressed for time. The shape won't make a big difference to the taste. Alternatively, you can shape the little pillows into a traditional gnocchi shape - either by using a special gnocchi board or the back of a fork like I have.

6. As you shape each piece of dough, place it on a lined baking tray and once the tray is full, lightly sprinkle with flour and then place in refrigerator until ready to use.

7. Cooking gnocchi is quick and easy. Simply place them into a pot of boiling, salted water. They will initially sink to the bottom and once cooked, rise to the surface. They can be left to boil for a minute or two once all risen, but if left too long, they will turn mushy. Once cooked, strain and mix through your favourite sauce. They are delicious served with grated Parmesan and some crusty garlic bread!