Is a shame pasta made home It's not more of a weekly dinner dinner. Because there is no easier way to jazate a gloomy Tuesday (surely the worst day of the week) than a few minutes working with your hands followed by a reward that takes the form of a bowl full of carbon and cheese.
And I get it: bursting pasta You can feel very much after a long day! But that does not mean that the dream of home -made pasta during the week should die. It just has to fit, especially with a special pasta: gnocchi ricotta.
Photographs by Patrick Marinello; Food styling by Yekaterina Bysova
many gnocchi recipes Ask to cook the potatoes until soft, then their rice and mix with flour and eggs to form a soft dough. it Gnocchi easy ricotta The recipes exchanges potatoes for ricotta cheese, and thus simplifying the process. All you have to do is mix ricotta, parmesan cheese, an egg yolk, salt and flour to form a slightly adhesive dough. Then simply divide into the fourths, roll into logs and cut the dough into small dumplings. (No shape with a gnocchi or the back of a necessary fork.) Pasta cook in boiling water for less than two minutes. (These gnocchi can also be frozen, for an even faster way to enjoy home -made pasta for dinner.)
David Turner recipe developer set out to offer an easy meal element when he first conceived this recipe, but equally important was the quality of the pasta itself. “My goal was to make Gnocchi softer,” he says. “During the test, I found all three keys to reach that were the type of cheese you use, taking time to drain ricotta and how you treat the dough.”
Photographs by Patrick Marinello; Food styling by Yekaterina Bysova
DT recommends using a ricotta that is without gums and stabilizers to achieve the best structure, and it also recommends freshly minced parmesan. Another important step is the short cheese drainage on paper towels to remove it from some moisture before combining it with other ingredients. “This ensures that the dough is not too wet, which can make Gnocchi split when cooked,” he explains. Finally, when mixing and forming the dough, treat it with a gentle touch to ensure that the gnocchi is light and fiery.
When the time comes to serve Gnocchi, dt also recommends staying simple. “I like to enjoy the field of gnocchi, with only butter and salt,” he says. “But pesto would be fine too.”
After all, DT advises maintaining a mentality oriented to ease throughout the recipe. “Don't crash it and don't overload it. Ricotta gnocchi are simple by nature.” Now this is the exact attitude that my Tuesday is missing.
Learn more about making pasta at home in our new guide in How to make pasta.
Photo covered by Patrick Marinello; Food styling by Yekaterina Bysova.
