ricotta gnocchi tests (wheat and wheat free)

december 16, 2021 trail 

x1              x2

16 oz        32 oz     ricotta (next time drain 24 hours before in cheese cloth)

1                2            egg(s)

1tbs          2tbs        olive oil 

1/4 cup    1/2 cup   41 g  finely grated hard cheese (pecorino, parm, etc)

1 pinch    2 pinches     freshly grated nutmeg (used 20 passes on plane x2 recp)

2 cup        3-4 cups    sifted in flour (sifted in batches till dough comes together)

** on 12/16/21 used 2 1/2 cups flour

7/6/23 xxl batch 

65 oz ricotta

3 eggs

3 TB olive oil 

30 passes microplane nutmeg nut

80 g pecorino grated 

510 g ap flour 

nyc times recipe not used

• 15-ounce container ricotta cheese, preferably whole milk
• 2 eggs, lightly beaten
• 1 ¼ cups freshly grated Parmesan, plus more for serving
•  Freshly ground black pepper
• ¾ to 1 cup flour
• Nutmeg¡
• 1. 
     

Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. 

Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. 

Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.

GNOCCHI WHEATASTIC - good but a little tuff 

1 cup (about 4 ounces) ap flour 
3/4 cup (about 1 ounce) freshly-grated Parmesan
3/4 teaspoon fine sea salt

1/4 teaspoon freshly-cracked black pepper

1 1/2 cups whole milk ricotta cheese
3 egg yolks

Add the wet ingredients (egg yolks to the ricotta) and stir to combine.  

Add in the dry (flour, Parmesan, salt and pepper) and stir until evenly combined but do not over work. 

The dough will be a bit moist and have a sticky texture and should be holding together. 

If it is too wet add in flour but a tablespoons at a time.

Form the dough into a flat circle and cut into evenly sized triangles.

Take each triangle and roll the dough into 3/4-inch wide ropes and slice into little pillows.

Toss with care with flour to help keep them from sticking to each other. 

Boil salted water and add the gnocchi and cook to desired texture but this happens quickly. 

Remove from water and add to a sauce ( our favorite is blue cheese with nuts).

GNOCCHI GF KETO 

128 g almond flour 

14g coconut flour (sub tapioca flour) 

2 tsp xanthan gum (sub corn starch)

75 g parmesan cheese grated 

1 tsp salt (will adjust if too much) 

210 g ricotta cheese 

1 egg beaten 

mix dry ingredients in a bowl and the ricotta and egg together. 

add the dry into the wet ingredients. 

 

The dough should be sticky, but form into a ball easily. 

If the mixture is too dry add in a little almond flour at a time. 

Plastic wrap or cambro the mixture and let it rest for at least one hour. 

Once the dough is chilled roll it into ropes and cut in to little pillows squares.

Since this is a gf recipe the gnocchi will be delicate so freeze them for 15 minutes before sautéing.

Heat a pan to medium low heat add in oleo (butter or olive oil) a add the gnocchi and keep them moving around to keep them from sticking. 

 if you are going to make a pan sauce add them before adding the gnocchi - garlic, onions, sage, basil etc. 

If you want to hold these you can freeze for up to 2 months.