Gnocchi is probably my favorite pasta. But making them is time-consuming, and in the restaurant, I don't have the time every day to cook potatoes, cool them, rice them, etc....
So, when I am pressed for time, I goto this recipe hack.. It's 3 ingredients(not including s+p), and they come out tender, and delicious when you saute them in butter. Deglaze with chicken stock and finish with herbs and parmesan!
16 oz Whole milk Riccotta cheese
1 Cup Grated Parmesean Cheese
2 Cups AP Flour
Take the riccotta and pass it through a sieve to remove lumps.
Mix in parm cheese and 1 cup of flour until combined
Mix remaining flour in
Wrap in plastic and let rest 30 min before rolling
The "Ska-Deetz" as I was taught by one of my first Chefs, this makes the gnocchi tender and give the sauce something to cling to. Start by taking the dough and halfing it twice, so you have 4 equal parts. Take the first dough and start to roll out with your fingers into a long tube about an inch in diameter. Once you have all 4 rolled, take a knife and cut into inch pieces.
This is where we "Ska-deetz" the dumplings. Start by flouring a fork and then take the dumplings, one at a time, and roll them off the tines of the fork. You will get little grooves in the pasta that help the sauce stick..
Cook by dropping into boiling salted water until they float for 30 seconds. Remove and shock in ice bath. My favortie way to serve is to just simply saute in butter until golden brown and deglaze with a half cup of chicken stock. Reduce until thickened and serve with more cheese and fresh herb!
