Скачать или смотреть How To Make GNOCCHI In 5 Minutes At Home!

Gnocchi are soft, pillowy bites of pasta that feel like little clouds on your plate. In this ricotta gnocchi recipe, we swap potatoes for fresh ricotta cheese and combine it with egg, 00 flour, and pecorino to form a quick, foolproof dough that’s light, cheesy, and full of flavour. The magic really happens when these delicate gnocchi hit the pan and soak up a fragrant sauce made with melted butter, lemon zest, and freshly torn mint leaves. If you’ve ever wondered how to make gnocchi at home, but want a quick version, this is the easiest and most delicious place to start.

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INGREDIENTS:
500g/17.6oz fresh ricotta
300g/10.5oz 00 flour
1 egg
4 tbsp Pecorino Romano (grated)
1 lemon
A fresh bunch of mint
Butter
1 tbsp of sea salt

METHOD:
1) Place the ricotta in a large bowl and use a fork to break it up until it crumbles.
2) Crack the egg on top of the ricotta, then add 4 tbsp of grated pecorino and mix well to combine.
3) Add half of the flour to the bowl gradually and mix until it starts to come together.
4) Lightly flour your countertop, then place the dough on top and start kneading gently using your hands with a forward-and-back motion. Add the rest of the flour and keep kneading until it incorporates well. Use a pastry scraper to collect any leftover dough bits.
5) If the dough feels sticky, sprinkle a little more flour on top, but not too much. Keep working it until it’s silky and moist, but not so sticky that it leaves moisture on your hands.
6) Now its time to stretch the dough. Place your dough ball on top of a lightly floured surface, then gently stretch it with a rolling pin, rotate and stretch again. Keep rotating and stretching until it’s about 1/2 inch thick.
7) Cut the dough into strips about 1 inch wide. Arrange the strips on the counter with space between them so they don’t stick, and sprinkle with flour.
8) Sprinkle another dusting of flour on the counter, then take one strip, press gently on the sides, and roll from the middle outwards until you form a long snake coil.
9) Use a pastry scraper to cut the coil into small pillow shapes. Place the cut gnocchi on a tray lined with baking paper and sprinkle lightly with flour so they don’t stick.
10) Repeat steps 8-9 until you have used up all your dough, and place trays= into the freezer.

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Ricotta Gnocchi Recipe
0:16 Ingredients of Ricotta Gnocchi
0:46 How to Make the Gnocchi Dough
5:24 How to Roll and Cut the Dough
9:54 How to Store Gnocchi in the Freezer
10:45 How to Make the Sauce for Gnocchi
12:58 Combining the Gnocchi with Sauce
13:29 How to Serve Ricotta Gnocchi
9:54 Time to Eat the Ricotta Gnocchi, E ora si Mangia

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