Tuesday, November 29, 2016

Gnudi Ricotta pasta

Hi everyone! It's been a while

I always buy a gallon of milk because it's the best price, but never consume the entire thing. I hate throwing out food, so I generally make ricotta. What do I do with all this ricotta? That's a good question, one I have to ask myself frequently.

This delicious ricotta pasta (think gnocchi but ricotta instead of potato) is easy to make, delicious, and can be used in a variety of ways. It's like cheese ravioli but nicely mixed with the pasta component so you aren't chewing lumps of cheese like in ravioli. Easy to freeze too for later.

from little scratch kitchen

1 cup ricotta
1/4 cup parmesan, grated
2 tsp. olive oil
1 egg
1/4 tsp. salt
2/3 cup flour, plus more for dusting

1. In a medium bowl, combine all ingredients except for flour. In two parts, add flour stirring fully to incorporate in between.
2. Kneed dough into a ball adding flour as needed so the ball sticks together but is still wet.
3. Dust a workspace with lots of flour, and cut dough into three equal pieces. Roll each piece into a snake until it's about 9" long. Cut into 3/4" pieces, and roll pieces into little balls.
4. Sprinkle flour on a cookie sheet and place gnudi balls on flour. Sprinkle on more flour on-top and let sit for an hour to develop a skin.
5. At this point, you may freeze the gnudi or cook. To cook, bring a pot of water to boil. Add gnudi in batches so they don't touch, and they are done once floating.
6. Serve hot by plating and adding sauce, or pan-frying gnudi once boiled in sauce such as butter or oil.

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