When I was in Florence Italy I remember having a wonderful dish created with Ricotta Cheese Gnocchi and a light Gorgonzola Cream Sauce.
The Gnocchi were like little pillows of air, light not heavy like some of the Gnocchi bombs I have had in the past! Here is a recipe for the Gnocchi itself.
For the sauce I would add some heavy cream to a saute pan about 1 1/2 cups, sea salt and fresh ground white pepper, a sprig of fresh basil and 1/4 cup crumbled Gorgonzola cheese with a little Parmesan. Toss your Gnocchi in the sauce and add a fleck or two of cold butter and reduce. This is sort of like a modified Alfredo sauce.
Ricotta Cheese Gnocchi Recipe print version
1 pound ricotta (whole milk)
1 large egg
1/2 cup Imported grated Parmesan Cheese
3/4 cup all purpose
1 teaspoon salt
Mix the all the ingredients to form a soft smooth dough. You may adjust the feel by adding more flour if it is sticky, be sure too add a bit at a time. You want to be able to roll logs onto the work table -
Roll your Ricotta Cheese Gnocchi dough into a rope and cut it into even pieces. For the classic look you may press them out by pulling forward with your thumb and roll them back or use the tines of a fork pressing on top an pulling towards you so they curl up. Some cooks prefer the use of a Gnocchi Board.
Preparing your Ricotta Cheese Gnocchi
Boll the Gnocchi In salted water, (taste the water to be sure it is salty) for about 4 to 5 minutes or till tender