The reader could perceive of me as someone very nonchalant in declaring she makes ricotta gnocchi all the time or … as someone who is willing to come clear and confess that the only reason she went to the trouble of making them in the first place was because she had some ricotta left over and, this being just after Easter, wanted to avoid making a chocolate ricotta cake for waistline’s sake. Let the reader decide …
I have made ricotta and spinach balls before and so to my mind, this was going to be more or less the same thing. Even so, I doubted they could be tasty enough for me and so made sure I had a good tomato sauce (sugo) to cloak them in.
And here are the rest of the ingredients: ricotta (500g), 2 eggs, 60g of sieved flour, a twist of nutmeg and good grating of parmesan cheese. Two tablespoons of this parmesan are required for the ricotta mix. The ricotta must not be ‘watery’: let it stand on a strainer for one hour in case it is, this will get rid of excess liquid.
Use two spoons to shape the ricotta mix into gnocchi … it’s the same procedure as for making quenelles (see my post of 31st march on spinach and salt cod quenelles). While you are singing to yourself, laughing within, and pinching yourself for being the luckiest person in the world, put some water on the boil, and carry on shaping gnocchi until you use up all the ricotta mix.
When you have finished, you can heave a sigh of relief … Do not berate yourself for having been so foolish as to even think about wanting to make ricotta gnocchi … no, rather soothe your troubled spirit and think of this as an exercise in patience and self-control … zen sano in corpore sano.
When the water has come to the boil and you’ve added salt, you can now gently and deftly put the ricotta gnocchi into the boiling water. At first they will sink. Just like your heart did when you realised how many gnocchi you had to shape with two spoons ….
And there they are, the first batch, stunningly portrayed against a background of green oil and blue ceramic … slosh them around a bit in the bowl and then add the next batch of cooked ricotta gnocchi.
A touch masochistic to prepare, but very nice in the end to eat. Light and tasty. Gives one the illusion one is on a diet. Frightfully good for the self-complacent virtuous lot and not bad at all for the rest of us.