Recipe by host, Doug Heilman
On a recent episode of The Pittsburgh Dish, we discussed gnocchi with Maria C. Palmer and Joseph Castanzo Jr. You can sign up for Maria’s newsletter or join one of her live events to get her recipe for gnocchi at www.mariacpalmer.com
Meanwhile, here is a recipe from our host, Doug Heilman…
Romano Ricotta Gnocchi
One 15 ounce container Ricotta, slightly drained to remove excess moisture
1 Egg
1 Egg yolk
1/4 cup Grated Romano cheese
1/2 teaspoon Pepper
1/4 to 1/2 cup Flour
In a large mixing bowl, combine all ingredients except the flour. Begin to add flour until a sticky, but workable dough forms. Allowed out dough to rest about 15 minutes, with the bowl covered.
On a lightly floured surface, cut the dough into smaller pieces and roll into cylinders that are half inch in diameter. Using a bench scraper, cut into 1/2 to 1 inch lengths.
In a 5-7 quart Dutch oven, bring 3 quarts of water to a rolling boil. Once water is at a boil, add a generous tablespoon of kosher salt.
Cook gnocchi until they float, then remove with a spider strainer or slotted spoon, and transfer to your favorite sauce. Enjoy!
Recipe by host, Doug Heilman
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