The simplest and best gnocchi recipe in the world!
Ingredients (serves 4)
- 100g flour
- 500g ricotta
- 1 cup parmesan cheese, grated
- 1 egg
- pinch salt
- Mix all ingredients together by hand.
- Divide and roll into long sausage shapes about 1/2-3/4 inch thick.
- Cut into 1/2-3/4 inch; pieces.
- Poach in simmering salted water until they float + another 5-10 minutes.
- Drain and serve with saffron cream sauce and parsley, grated cheese or any sauce of your choice.
Notes... Add potato, the experts insist; it must be baked not boiled, skinned not peeled, waxy yellow not white, riced with a ricer not mashed and no doubt is only perfect when baked, dancing naked around the kitchen, under a full moon. Like all nonsensical professional vanity, it’s just not a very good idea, dancing naked in a hot kitchen or adding potato to gnocchi.
This original gnocchi was made right up ’til the 1300’s before chef’s got hold of it. In a last gasp of common sense a Tuscan dialect cook urged us to “take some cheese and mash it, then take some flour … mix it with egg … place a pot of water over a fire …when it starts boiling … slide it in the pot with a spoon… when cooked …top them with a lot of grated cheese.”
We think the Ancient Romans and Tuscans had the right idea of keeping their flavourings for the sauce, so my recipe, like their original one is still the softest, cheapest, easiest and the best.