It's a shame Homemade pasta Is no more of a weakest dinner. Because there is no easier way to jazz up an unusual Tuesday (arguably the worst day of the week) like a few minutes with your hands and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese and cheese
And I get it: breaking out the Pasta car Can feel how much after a long day! But that doesn't mean the dream of homemade pasta on the week must die. It just needs adopt, specifically to one particular pasta: Ricotta Gnocchi.
Photography by Patrick Marinello; Food stealing by Yekaterina Boytsova
Most Groocchi recipes Require you to cook potatoes until tender, and rice them and mix with flour and eggs to form a soft dough. This Easy Ricotta Gnocchi Prescription swaps the potatoes for recotta cheese, and in doing so simplifies the process. All you need to do is mix Ricotta, Parmesan cheese, an egg yolk, salt and flour to form a few sticky dough. Then, just divide into fourths, roll into logs and cut the dough into small dumplings. (No form with a Gnocchi board Or the back of a fork needed.) The pasta cooked in boiling water for less than two minutes. (The Gnocchi can also be frozen, for an even faster way to enjoy homemade macarona for dinner.)
The recipe developer David Turner is set to provide an easy mart standards when he first conceived of the recipe, but just as important is the quality of the pasta itself. “My goal was to make the most soft gochy,” he says. “During testing, I found the three keys to achieve this type of cheese you use, and take time to drain the recotta, and the way you handle the dough.”
Photography by Patrick Marinello; Food stealing by Yekaterina Boytsova
DT recommends using a recotta that is free from gums and stabilizers to achieve the best texture, and he recommends freshly grated Parmesan also. Another important step is the short drain of the cheese on paper towels to deliver it from some moisture before they combine it with the other ingredients. “This ensures the dough is not too wet, which could cause the Gnocchi to fall apart when cooked,” he explained. Finally, when mixing and shaping the dough, handle it with a gentle touch to ensure the Gnocchi turn out light and bouncy.
When it comes to time to serve the Gokchi, DT also recommends stayed simple. “I like to enjoy the Gnocchi, with just butter and salt,” he says. “But pesto would be nice as well.”
Finally, DT advises to keep an easy-oriented minded by the entire recipe. “Don't overthink it, and don't overwork. Ricotta Gnocchi are simple by nature.” Now the precise attitude my Tuesday is missing.
Learn more about mocking pasta at home in our new leader How to make macaroni.
Cover photo by Patrick Marinello; Foods stealing by Yekaterina Boytsova.