Ricotta and Grana Padano Gnocchi

TOTAL TIME: 32 min
Prep: 30 min
Inactive Prep: --
Cook: 2 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 16 ounces ricotta cheese
  • 9 ounces grated Grana Padano or Parmigiano Reggiano cheese
  • Flour, for binding and dusting
  • 4 tablespoons unsalted butter
  • Fresh sage leaves
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      Directions

      Place the soft ricotta cheese and Grana Padano or Parmigiano cheese in a large bowl and mix by folding the ingredients together. Add a small amount of flour (1/4 to 1/2 cup) to bind the dough and absorb the excess moisture.

      Knead the dough on a lightly-floured work surface. It is important not to add too much flour because the gnocchi may get heavy.

      Take a large piece of dough, and roll it out into thin logs, approximately 3/4-inch thick. Cut each log into 1/2-inch wide cubes. Make ridges on each gnocchi by using the back of a fork in a rolling action. The imprints will trap the sauce on the surface of the gnocchi. Continue until all the dough is used.

      Place the gnocchi on a tray in a single layer underneath a cloth to prevent them from drying out. The gnocchi may be set in the refrigerator or freezer, until they're needed.

      To cook the gnocchi: Add the gnocchi to a pot of boiling salted water for about a minute, or until they float to the surface.

      The make the sauce: Melt the butter in a saucepan and add the fresh sage leaves. Drain the gnocchi and add them directly to the saucepan. Cook with the sauce about 30 seconds.

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      4

      Newest Ratings and Reviews

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      • on August 30, 2012

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        Delicious! If you have a problem, try these tips: 1. Always drain the ricotta. 2. Make a sample and add to the pasta water. If it doesn't hold up, you know to add more flour.

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      • on July 07, 2012

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        I absolutely love watching David Rocco, but am terribly saddened by the results of what I have deemed my most utter culinary failure to-date. I purchased about $45 worth of premium ingredients to make this gnocchi, and to combine with the lemon sauce featured in one of his other recipes. While the lemon sauce was absolutely delicious, these gnocchi were an epic failure.

        I followed the directions exactly as they were written above..but by the time I took them out of the water and combined with the sauce, I had what looked like wet soggy bread. None of the gnocchi held up, and everything totally fell apart.

        This is such a bummer, because I reallly wanted this to work out. Can someone please tell me what went wrong? I'm assuming there was too much moisture in the dough... and since that's probably the case, then the recipe needs to be adjusted b/c it absolutely won't work as written.

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      • on February 01, 2012

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        I have made these a couple of times and they are delicious. I followed the recipe exactly, but served in a fresh tomato-basil. My family always made potato gnocchi, but these are tastier and lighter

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