Potato vs Ricotta Gnocchi

My mum says potato gnocchi is the best kind of gnocchi. I say ricotta gnocchi are much lighter and just melt in your mouth. Our family aren’t sure they can tell the difference.

The above is a summary of what was actually an argument at mum’s house, complete with dramatic hand gestures and a little foot stomping (the stomping might have been me…okay, it was me). You see, we get quite passionate about our food and gnocchi is no exception.

This discussion / argument led to the suggestion of a Gnocchi-off. Which is kind of like a dance-off but a lot more sedentary and definitely tastier.

Mum will make the potato and I’ll make ricotta gnocchi , then our family will participate in a blind tasting where they’ll guess which gnocchi is made with what ingredient and vote for their favourite. She’s making the sauce for both dishes because she is far superior in that department – no arguments there!

The Great Gnocchi-off 2012  (as I have dubbed the event) will be held in the next couple of weeks and a blog post will follow.

In an attempt to brush up on my gnocchi making skills to gain the competitve edge, I got busy in the kitchen this morning. I used my Thermomix to save some time, but these are just as easy without the help of a mixer.

Ricotta Gnocchi

You’ll need –

80g parmesan cheese, cubed

450g ricotta, drained

230g bakers flour (I use fine Italian flour, “00”)

Decent pinch of salt

Putting it all together –

Grate parmesan for 10 secs, speed 9.

Add ricotta and flour to the bowl and set dial to closed lid position and knead for one minute, interval speed.

If you don’t have a mixer, just use your (floured) hands to work the ricotta, flour and cheese together until it forms a sticky dough.

Sprinkle flour on your work surface and roll portions of your dough into small ‘sausage’ shapes. You may need to add extra flour to the dough at this point so that it is manageable (ie. not sticking to your hands as you roll!)

Cut ‘sausages’ into gnocchi pieces, around 1.5cm in length. Score gnocchi by rolling pieces over the back of a fork or a gnocchi board.

Cook gnocchi in a pot of salted boiling water, they are ready when they float to the top. Serve with your favourite sauce.

I usually make a double batch and freeze some for a rainy day.

If you weren’t already a convert, I hope this recipe brings you over to Team Ricotta. Wish me luck in the Gnocchi-off!

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