Ricotta Gnocchi

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One of my visits to Umbria, Italy. I learned this very simple and delightful recipe from a local lady who shared with me.  While waiting on line in a cheese shop.  Love when I find these simple treasures!

• 1 (8 ounce) container ricotta cheese
• 1 egg
• 1 teaspoon salt
• 1 cup all-purpose flour, plus ½ cup for dusting

Combine all ingredients in a large bowl, except 1/2 cup of the flour. Mix together with hands until it forms a ball. Put dough on a wooden board and sprinkle with the remaining flour, and knead until no longer sticky.

Break out into small balls, about a handful. Roll into strips, and cut into 1-inch pieces.  Than if you prefer, but not necessary roll with thumb on gnocchi board, fork, or a flat cheese grater.

Sprinkle with flour and spread onto a platter until ready to boil.

Cook in boiling, salty water until floating.

For sauces;

The one above is a simple tomato, garlic, and Chinese broccoli

Brown butter with fresh sage

Gorgonzola cheese and cream

Tagged as: Food photography, Italy, Recipes, Ricotta Gnocchi, Umbria