We made this dish a while back and the gnocchi was light and delicious; so I wanted to do it again. It was just as creamy and wonderful as it was the first time. The original recipe came from Bon Appetit. It starts with making your own ricotta, which is surprisingly easy except for one part. This time we had no problems but make sure you are using a large enough pot when boiling the milk because the first time we made ricotta and added the acid (lemon juice) it immediately went crazy and we had curds everywhere. Needless to say since I was concerned about the mess factor I did not get any pictures of the process but here is the ricotta.
After the ricotta sits over night you can begin the gnocchi. Basically you add flour, egg, Parmesan cheese, and olive oil and mix it all up. Then you roll out the gnocchi and cut them into little bite sized pillows.
The actual recipe called for the gnocchi with lots of mushrooms.
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