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Gnocchi (pronounced nyoh-kee) and meaning “lump” in the Italian language are delicious dumplings that are served in the same way you would serve pasta, with sauces such as tomato, basil pesto, creamy alfredo, chard and white beans or simply with butter, sage and cheese.  Typically made with potato, gnocchi can also be made with cornmeal, spinach, butternut squash and as in this recipe ricotta cheese.

Ingredients (serves 4):

• 1 16-ounce container ricotta
• 1 cup all-purpose flour
• 1 egg
• pinch of salt
• pinch of white pepper

Directions:

• Combine all ingredients listed above.

• Lightly flour your work surface and divide dough into 4 portions.  Roll each portion into a 3/4 inch log.

• Cut log into 1/2 inch to 3/4 inch pieces. 

• Roll dumpling over the back of a fork or use this nifty gnocchi board to create the lines in the dumpling.  Set aside on a cookie sheet.

• Cook in plenty of boiling water.  Dumplings are done when they float to the top. Drain and serve with your favorite sauce. 

This recipe was passed down from my friend’s Italian grandmother and is also available in the Cafe’ Bellissimo One More Time cookbook by Michele Maggiora.  This cookbook is no longer in print but the author still has copies available for purchase if anyone is interested. Thanks Michele and Liza for letting me share this recipe!

For more inspiration check out these gnocchi images. Hungry yet?