Homemade ricotta chive gnocchi.

Don’t ask me how to pronounce this. In Ohio, you just say “Nock-y” but in New York you say “Ne-O-key” with a bit of an accent at the beginning. I prefer to just not say it at all and since I can’t order it without saying it, I have to make it myself.

There are a couple of awesome things about this recipe. 1. It’s vegetarian. 2. It’s cheap. 3. It’s super easy to make. All you need is

  • 16 oz of ricotta
  • 1 egg
  • chives
  • grated parmesan cheese
  • about 2 – 2.5 cups of flour
  • whatever spices you want to add (I use salt, pepper and garlic powder)

First thing’s first, put a big pot of salted water on to boil. While your water heats up, mix all of the ingredients together, except the flour.

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Once everything is mixed until just combined, start adding the flour about a half a cup at a time and knead with your fingers.

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Add around 2 cups of flour, still just a half a cup at a time, and continue to knead until the mixture becomes sort of doughy. Once you think you’ve added enough flour, drop a small ball of the dough into the boiling water. If it falls apart you need to add more flour. If it sinks and then floats, it’s good to go.

Divide your dough into 4 or 5 parts and roll out each section.

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Cut the rolled out dough into inch pieces and use a fork to indent each inch.

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Lastly, just drop each piece into the boiling water and wait for it to float to the top. Each piece should take about two minutes. Use a slatted spoon and place the pasta in a bowl with a little marinara sauce until ready to serve.

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Another great thing about this recipe is how versatile it is. You can basically substitute whatever you want or have on hand. Serve with a side salad and you’ve got a meal!




4 thoughts on “Homemade ricotta chive gnocchi.

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