- Food: ricotta gnocchi in alfredo sauce
- Ingredients: 2 cups ricotta, 3/4 cup flour, 1/2 cup parmesan, egg yolk, light cream, butter
- Prep time: 30 minutes
- Cook time: 30 minutes
Ricotta gnocchi are lighter, fluffier, and quicker to cook than traditional potato gnocchi. I highly recommend you don’t tell anyone how surprisingly simple they are to make. This is the kind of dish that sounds really fancy and impressive to people who have never made it. Why ruin the illusion?
I made gnocchi and alfredo sauce for Ted for a Valentine’s Day dinner (we celebrated late). I prefer to cook rather than eat out (and spend money) on Valentine’s day, because it is a fake consumerist holiday invented to take all your money and make you feel bad about yourself.
The first step in making gnocchi is to drain the liquid from the ricotta. Most recipes say to do it overnight. I let it sit for about 10 minutes because I’m lazy. Who plans a meal the day before anyway?
Once the ricotta is drained, mix it with the egg yolk, parmesan, and flour. Then cover up the dough and put it in the fridge. Most recipes say to leave it in for an hour, but again, I just threw it in while I coated a cutting board in flour. This is also about the time you will want to put a pot of salted water on the stove, assuming your stove is like mine and takes 8 years to boil water.
Now the fun part: shaping the gnocchi! First, coat everything in flour. Seriously–everything. Your hands, a knife, the cutting board, the floor, your feet, etc. The gnocchi dough is really sticky and will get absolutely everywhere.
When you are thoroughly coated in flour, grab a fistful of dough and roll it into a ball. Then, roll the dough ball on the cutting board until it forms a long, finger sized roll. Slice it into bit sized pieces and transfer them to another (thoroughly flour-coated) surface. Re-coat everything in flour and repeat.
Once all the dough has been transformed into blissful gnocchi pillows, transfer the gnocchi to the fridge while you make the sauce. I made alfredo sauce because it is the easiest sauce in the world. All you need to do is melt a table spoon of butter over medium heat and mix in some light cream and parmesan cheese. I also added Vik’s Garlic Fix, because I am obsessed with it.
When the sauce is done, reduce the heat just enough to keep the sauce hot while you cook the gnocchi. Get your gnocchi out of the fridge and drop a few in the boiling water. I usually do about 20 at a time. Stir the water once or twice when you first drop them in so that they don’t stick to the bottom. Then, stare at them intently for a few minutes until they float to the top. Floating means they are done, so fish them out of the water and transfer them to the sauce.
Serve with salt, pepper, and wine. Happy Valentine’s Day!