Gnocchi con la ricotta
|1 kg||potatoes — the floury kind|
|sea salt and freshly ground black pepper|
|300 g||ricotta cheese — smoked|
Boil the potatoes and put through the ricer (or sieve if you have the guts)whilst hot.
Add salt;sift flour into the potatoes and mix slowly and gently until you have a smooth elastic dough.
Roll out into long thin sausage shapes (thick as your thumb); Cut into 2,5 cm pieces.
Put on a fork and nip with your finger to form the required shape.
Put into lots of hot boiling water for about 3 minutes until it rises to the surface and toss in the ricotta cheese and the butter.
Add pepper or parsley as you wish and remember always that the water from the gnocchi, as in pasta, serves to lengthen the sauce and to ensure that it is never dry.
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