What a wonderful gnocchi this made. Letting the ricotta drain overnight takes time, but no hands on, so these are really easy and fast to make up. And so light and delicous. with just a little sage infused butter and sprinkled with Parmesan. The truffle flavor really came thru - don't know where I would have found 'truffle flour' but adding truffle salt to the flour worked great.
Swan Creek Ricotta Gnocchi
1 lb. Whole-milk Ricotta Cheese
Kosher salt & freshly ground white pepper
1 Pinch ground nutmeg
1 T. Truffle Flour*
1 large egg
1 cup all-purpose flour
Drain ricotta cheese overnite (at least 6 hours). Transfer the drained ricotta to a large bowl. Season with salt and white pepper to taste, nutmeg, and truffle flour; add the egg, and stir to mix.
Using a rubber spatula, stir in the flour, 1/3 cup at a time. When all the flour is incorporated, form the dough into a ball. Wrap in plastic wrap & refrigerate for about 30 minutes or up to 24 hours. It also freezes very well for up to 1 month.
Turn out the chilled dough onto a lightly floured work surface and flatten slightly with the palm of your hand. Divide the dough into 6 pcs. & roll into 1" thick logs. Cut the logs into teaspoon-size chunks. Roll the chunks into balls and press one side of the balls onto the backside of a fork to form the gnocchi.
Lay the gnocchi on lightly floured b. sheets in single layers. Cover loosely with plastic wrap or clean dish towels and refrigerate until ready to cook. The gnocchi will keep for about 24 hours before cooking.
In a large pot of lightly salted boiling water, cook the gnocchi for 3-4 minutes or till they bob to the surface. Scoop them from the water with a slotted spoon or spider (do not drain thru a colander or they will break.)
*Note: for truffle flour, mix the 1 T. flour with truffle salt (about 3/4 tsp) the day before and let the flavors find each other.
Rick Tramonto, from Tru
Swan Creek Ricotta Gnocchi
1 lb. Whole-milk Ricotta Cheese
Kosher salt & freshly ground white pepper
1 Pinch ground nutmeg
1 T. Truffle Flour*
1 large egg
1 cup all-purpose flour
Drain ricotta cheese overnite (at least 6 hours). Transfer the drained ricotta to a large bowl. Season with salt and white pepper to taste, nutmeg, and truffle flour; add the egg, and stir to mix.
Using a rubber spatula, stir in the flour, 1/3 cup at a time. When all the flour is incorporated, form the dough into a ball. Wrap in plastic wrap & refrigerate for about 30 minutes or up to 24 hours. It also freezes very well for up to 1 month.
Turn out the chilled dough onto a lightly floured work surface and flatten slightly with the palm of your hand. Divide the dough into 6 pcs. & roll into 1" thick logs. Cut the logs into teaspoon-size chunks. Roll the chunks into balls and press one side of the balls onto the backside of a fork to form the gnocchi.
Lay the gnocchi on lightly floured b. sheets in single layers. Cover loosely with plastic wrap or clean dish towels and refrigerate until ready to cook. The gnocchi will keep for about 24 hours before cooking.
In a large pot of lightly salted boiling water, cook the gnocchi for 3-4 minutes or till they bob to the surface. Scoop them from the water with a slotted spoon or spider (do not drain thru a colander or they will break.)
*Note: for truffle flour, mix the 1 T. flour with truffle salt (about 3/4 tsp) the day before and let the flavors find each other.
Rick Tramonto, from Tru
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com