Growing up in an Italian household, Diva #2 hardly ever ate something from a box, everything was made from scratch. Her Nonna would make pasta, pizza and baked goods in the basement while she watched intently, secretly hoping she could steal a piece of dough to play with.
Using the same wooden board her Nonna used, Diva #2’s mom, Mickey the Butcher, is carrying on the tradition and making incredible ricotta gnocchi. And we don’t just say this because she rules with an iron fist! The gnocchi are light little pillows of perfection and are excellent with a simple homemade tomato sauce.
NOTE: The measurements are an approximation. Like with any dough, the temperature affects the amount of flour you’ll need. This is definitely a guideline, but the more you work the dough, the more you’ll be able to tell when it’s ready!
Mickey the Butcher’s Ricotta Gnocchi
- 3 cups all-purpose flour
- 1 egg, beaten
- 1 lb ricotta (if you have homemade, even better!)
- Pour the flour directly on your clean counter, and make a well in the center
- Pour the beaten egg in the well with the ricotta
- Mix well and knead until everything is combined thoroughly. You shouldn’t be able to see any white specks of ricotta – this means that the ricotta is well blended into the dough
- Once the dough is ready, cut it into chunks and roll it into a rope. Cut half inch nubs and using a gnocchi broom, roll the doll to make indentations
- Cook the pasta for approximately 4-5 mins in salted, boiling water
- NOTE: To freeze the ricotta gnocchi, layer them on a floured cookie sheet in one layer, covered in saran wrap. To cook the frozen gnocchi, simply drop them into the water when frozen, and cook them for an extra minute.