I made my very first at-home pasta after finding an “Easy Ricotta Gnocchi” online at thekitchn.com.
Here’s my take on that recipe, and as a special note, these little pillows are really delicate, so overwhelming them with a heavy sauce feels counterintuitive. A little brown butter and sage, or a super light cherry tomato sauce with fresh basil is perfect. Just be sure to have the sauce ready for when the gnocchi comes out of the pot; they’re best served immediately.
SERVES 4
2 cups ricotta cheese
¾ cup shredded parmesan cheese
1 egg
1 cup all-purpose flour
1 teaspoon sea salt
¼ teaspoon freshly ground nutmeg
1 tablespoon kosher salt
Strain the ricotta cheese in a fine-mesh strainer over a bowl in the fridge for at least 15 minutes or up to an hour, and then transfer to a large bowl. Add the parmesan cheese and egg, then stir to combine.
In a small bowl, combine flour, sea salt, and nutmeg. Incorporate the dry ingredients into the cheese mixture. Cover and refrigerate for at least 15 minutes.
While dough is chilling, bring a 4-quart pot of water to a boil, heat your sauce for serving, and sprinkle flour on your work surface.
Divide the dough into 4 equal portions, rolling the first piece into a log about ½- to ¾-inch thick. Use a bench scraper or sharp knife to cut ¾-inch-square “little pillows.” (Other recipes will tell you to use a fork to somehow turn them into restaurant-style gnocchi. But not me. This is where rustic home cooking is at its best.)
When the water is at a rolling boil, add the tablespoon of kosher salt and stir to dissolve. At this point, divide your sauce into individual serving bowls and set aside.
Then add half of the gnocchi to the boiling water, stirring gently to stop them from sticking. They will bob to the surface and that’s when the timer starts. Let cook for only 90 seconds to 2 minutes. Use a slotted spoon to remove from the water, drain for a few seconds, and transfer to prepared bowls. Repeat with the remaining gnocchi.
Enjoy your homemade pasta!
