Ricotta gnocchi
There was a time where potatoes were featured prominently and constantly in my diet. Other ‘P’ words that punctuated the potato period (forgive the unwitting alteration) were poverty and paucity. *sigh*
Just around the time of my great potato burn out my friends were being elevated to levels of riches that allowed them to afford potatoes but of a fancier variety, specifically gnocchi. They would rave about how it was appropriately sauced or drizzled with olive oil, sprinkled in pine nuts, and/or infused with fragrant and delicate herbs.
Dreamy I know - but I couldn’t even smell it. I smelled potato!
I started eating clean(er) a few years ago and have since been experimenting with and presenting recipes that are enticing and nourishing regardless of my companion’s dietary preference – plus I always feel a cheapish sense of victory when I scream – “It’s gluten free!” after the unwitting person’s first eye dimmed bite.
Aside: I don’t have many dinner guests…
This gnocchi recipe is the personification of fluffy, comfortable, pillowy goodness that makes you say things like “Christmas!” in July. I finish this version very traditionally. I toss the newly finished gnocchi in unsalted butter slightly browned in the pan, and plenty of fresh sage. I know it’s done when the sage is just this side of crisped and people sort of start wandering in the kitchen wondering how they can “help”.
Note – “Help” may be loosely translated to, “How can I convince you to step away from that pan and cease your activities so that I may swoop in with a fork??!!”
Ingredients
2 cups ricotta cheese
½ cup grated Parmesan cheese
1½ tablespoons truffle oil
1 teaspoon salt
2 large eggs
1¾ cups rice flour, plus more for dusting
Instructions
1. Bring a large pot of water to a boil.
2. Whisk eggs with a dash of black pepper in a separate bowl until the eggs foam and have soft peaks and set aside.
3. Combine the ricotta cheese, Parmesan, truffle oil, and salt with a in a large mixing bowl. Add the rice flour to the mixture, ⅓ at a time, stirring well after each addition.
4. Add in the eggs a little at a time making sure to combine well.
5. Bring the dough together into one large ball and cut off one-quarter of it.
6. Flour your work surface well with gluten-free flour to prevent sticking, and roll the piece of dough into a long log, about ¾ inch diameter thick. Cut the log into 1-inch pieces.
7. Repeat with the rest of the dough, quarter by quarter.
8. Gently drop the gnocchi in the boiling water, and allow to cook for 2 minutes, or until they rise to the surface of the water.
