As you may know, Matt and I eat a lot of pasta. These gnocchi are something I started making a few months ago as a way to "mix it up" (even if it is essentially still eating pasta).
Gnocchi are a lot more fun to make than your average pasta dish though, albeit more time-consuming. Because of this, I would recommend making them on a Sunday night or another night where you can linger at the stove, dropping quenelles of the ricotta mixture into simmering water and waiting for them to pop back up.
That being said, the ones that are ready first are perfect to feed to your two-year-old so that later, when the adults eat, said two-year-old is happily fed and watching Chicken Run on the couch, leaving you to enjoy your gnocchi in relative peace.
p.s. If you want to see a video of Teddy and me making this, go here!
p.p.s. Thanks to Canal House Cooking for teaching me that gnocchi is the plural form of the word and that gnoccho is the singular one! Who the ef knew? (Besides all Italian speakers.)
Ricotta Gnocchi adapted from Canal House Cooking
For the gnocchi:
2 cups fresh whole milk ricotta
2 eggs, lightly beaten
1 cup grated Parmesan, plus more for serving
½ teaspoon salt
1 cup all-purpose flour
For the sauce:
½ yellow onion, chopped
2 tablespoons olive oil
1 26 oz. can of chopped tomatoes (I like the brand Pomi.)
dried oregano (optional)
To make the gnocchi, start by draining off any extra liquid from the ricotta. Next, mix together the ricotta, eggs, and Parmesan with a rubber spatula in a large bowl. Season it with the salt and a bit of pepper. Add the flour and mix it with the spatula until it’s just incorporated. Refrigerate mixture in a covered container for a few hours or overnight.
Once the dough is chilled, fill a wide soup pot with water, season it with salt, and bring it to a gentle simmer. While the water is coming to a simmer, start in on the sauce.
For the sauce: Heat the olive oil in a large sauté pan. Add the chopped onion and cook until softened, about 5-7 minutes. Season with salt. Add the chopped tomatoes and oregano (if using), and bring to a very low simmer. Taste for seasoning. It may need a bit more salt.
To make the gnocchi: once your water is gently simmering, grab two teaspoons and a cup of cold water. Dip the spoons in the water, then scoop up some dough with one spoon. Use the other spoon to shape the gnocchi into a quenelle. Hold the spoon in the simmering water for a second and the gnocchi will slide off to the bottom of the pan. You can cook about six to eight at a time. Try to keep the water at a gentle simmer. When they float to the surface, they need just three more minutes. Scoop each one out with a slotted spoon and place on top of the simmering sauce until they’re all cooked.
Serve with more grated Parmesan.