Recipe: Ricotta Gnocchi from New England’s Tuscan Kitchen

During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.

As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.

Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions.

Ricotta Gnocchi from New England’s Tuscan Kitchen

Tuscan Kitchen and Market, which has locations in both Portsmouth and Boston is regularly looked to for good, hearty Italian meals made from scratch. Since you aren’t able to head on over to eat there right now, we’ve sourced the kitchen’s recipe for Ricotta Gnocchi. Chef Dave Crinieri makes this one from scratch, and with these easy-to-follow instructions, you can too. Recipe makes enough for 3-4 servings.

Ingredients

  • 3/4 cup all purpose flour
  • 1 cup of ricotta cheese
  • 1/4 cup grated parmesan
  • 3/4 tablespoon olive oil
  • Salt

Method

  1. In a large mixing bowl combine 1 Cup of Ricotta Cheese, ¼ Cup grated Parmesan, 3/4 tbs olive oil, 1 egg, salt to taste, and ¾ cups of all-purpose flower in 3 parts and mix.
  2. Form the dough into a ball and cut off one quarter and roll it into a dowel shape about 5/8 inch in diameter on an all-purpose flour surface.
  3. Cut the dowel into 5/8 inch gnocchi pieces, place on parchment paper dusted with semolina, and repeat until a dough is gone.
  4. Freeze, or cook Gnocchi in boiling water for 2 minutes. Pour your favorite sauce or red sauce from grandmas famous recipe over the pillows of pasta and enjoy.
  5. For a gourmet touch pan sear crumbled sausage and mix in with sauce.

 

Chris Singh

Chris Singh is the Deputy Editor of the AU review and a freelance travel writer. You can reach him on Instagram by following @chrisdsingh.

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