Hundreds of kinds of gnocchi can be found in Italian history. The potato gnocchi may have become the most popular, but before the potato was imported from America, each region had its own special recipe. In Sicily, you can find a delicious ricotta one: Ricotta Cheese Gnocchi.
- 250 gr fresh ricotta cheese
- 150 gr all purpose flour
- 2 tbsp Pecorino
- 1 egg
- salt and pepper
- 30 gr butter
- some sage leaves
It’s simple to make. Like all other kinds of gnocchi, start by making the dough.
Knead the flour (you can also use 50/50 with semolina and all-purpose) with the ricotta cheese in a bowl.
Add the egg and the PecorinoKnead until you have a very soft dough roll it, making rolls of 1 cm diameter and cut into little pieces of 3 cm each (If you want to get fancy, you can use a Riga Gnocchi, which is just a little wood board with indented strips on the surface. The indents will help you capture the sauce! I found it here.)
Prepare a pot with water, wait until it boils, and put your gnocchi in. Don’t forget the salt the water 🙂.
In the meantime, in a pan, low fire black pepper first, then melt the butter with the sage leaves.
Stop the fire when the butter is melted.
When the gnocchi are floating on the top, use a skimmer to move them into a pan on a low fire.
Stir for just 2 minutes.
Plate it, with a little bit of extra pepper and extra pecorino (sharper is better, so choose the seasonal one). It’s now ready to serve! Enjoy! Buon appetito!