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Ricotta-Green Onion Gnocchi

15 oz. ricotta cheese

1 large egg, beaten

½ t salt

½ t black pepper

6 green onions

½ C Asiago or Parmesan cheese

1½ -2 C all-purpose flour

3 C marinara sauce  

Place ricotta in a sieve and sit over a bowl to drain for 15-20 minutes. Bring a pot of salted water to boil.

Meanwhile, in a medium bowl, combine drained ricotta (discard liquid), egg, salt, pepper, green onions, and Asiago or Parmesan. Gradually add flour, ¼ C at a time, using your hands and blending just until dough holds together. Remove 1 tsp. of dough and roll into a ball; drop into boiling water. If piece falls apart, add more flour to dough, 2 T at a time and repeating the cooking test until dropped dough ball holds together and floats to the surface. Divide dough into 4 equal parts. On a generously floured surface, using your hands, roll each section into a rope about 1-in in diameter. Cut ropes into 1-in pieces and slightly intent with a fork. Drop gnocchi into the boiling water; stir gently to prevent sticking to pot. When gnocchi float to the top, they are cooked. Remove with slotted spoon to a serving bowl.

Heat marinara sauce in a saucepan over medium heat. Spoon sauce on plates, then top with gnocchi and sprinkle with extra Asiago or Parmesan.

This entry is related to the following products. Click on any of them for more information.
Scallions (Green Onion),