Ricotta gnocchi recipe

This is possibly the easiest pasta to prepare, the Walnut pesto recipe I pair it with, will follow later this week. Yes, I make my own ricotta and no, you do not have to.

1 cup flour

1 cup ricotta (fully drained of whey)

1 medium egg

Dash salt

You can mix it in a food processor, a bowl or use your hand. When it comes together in a ball let it rest. Then cut into 8 pieces evenly. Roll each into a long cigar, cut into one half inch segments, press your thumb in the top of each segment and set aside.

Bring water to a boil, gently drop the pasta in and it will sink, gently stir and in 5 to 8 minutes it rises to the top of the water, drain with a slotted spoon and dress. These are good with butter and sage, or any sauce you can think of. I favor either a walnut pesto or a blue cheese and walnut sauce.

You have the time, make something wonderful.

Published by Chef Wilder

A chef who has been specializing in Food tourism for several years. I decided to launch this to put in one place some of the simplest ways of making food primarily because I am seeing people in the grocery for often the first time due to the Corona outbreak who have no idea what to do with food once they get it home. In the US I became known as the Food Stamp Chef for publicly taking on both the establishment in D.C. and personally living under a food stamp budget twice in my life for two months at a time. #SocialSolidarity

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