The secret to great homemade gnocchi is to make it with ricotta cheese and semolina flour, instead of with potatoes. You’d never know it’s made with ricotta, and the semolina flour is key.
At Cioppino’s Mediterranean Grill & Enoteca, we serve potato gnocchi “alla Napoletana,” with tomato sauce and mozzarella di bufala, and ricotta gnocchi with basil pesto and green beans, but both are also delicious topped simply with some good-quality olive oil and parmigiana. Basically, the sauce is up to you.
Serves four.
Ingredients
500 grams ricotta cheese
1 ¼ teaspoon sea salt
1 cup semolina flour
1/3 cup all-purpose flour
1 teaspoon parmesan
Grated nutmeg
1 egg
Method
In a bowl, mix all ingredients until well combined.
Roll dough into a snake-shaped log, about the diameter of your thumb.
Slice dough into pieces that are a half-inch to one inch in size.
Bring a large pot of water to a boil.
Add gnocchi to the pot and cook until they float.
Drain pot and serve gnocchi immediately, topped with desired sauce.
Brag to all your friends.
