<![CDATA[Ricotta Gnocchi (Gnudi) Basic Recipe by Claude]]>6b534536-38d1-4f15-93ba-afae22ec89f3-image.png
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Ricotta Gnocchi by Claude requested by Chef

INGREDIENTS

  • 3 cups of milk ricotta drained and dried (I make my own)
  • 6 egg yolks beaten
  • 2 cup of all-purpose flour
  • 1 1/2 cup of freshly-grated Parmesan
  • 1 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly-cracked black pepper (I love a fine cracked tellicherry)

PROCESS:

  1. Place your ricotta on paper towels and drain as much of the whey as you can. I normally put my ricotta in a ricotta draining in a strainer using a fine mesh butter muslin and drain in the fridge overnight.
  2. Whisk the ricotta, beaten egg yolks, salt, pepper and parmesan together (gently)
  3. Mixing in the flour slowly until combined. Do not over mix otherwise they will become tough and chewy. The dough should be slightly moist and should form into a ball
  4. Place the ball on a floured surface and cut into 8 sections
  5. Take each sections and roll into a log approximately 3/4"
  6. Using a knife or bench scraper cut the dough log into 1/2" sections
  7. You can fashion into traditional gnocchi or leave leave them as is
  8. Either cook or freeze the gnocchi.

If you select to cook them, drop them in a pot of boiling salted water for 30-60 seconds. They are ready as soon as they float. Serve with your favorite sauce (garlic basil, marinara, alfredo etc… w/ protein or not)

If you select to freeze them, place them on a lightly floured baking sheet and pre-freeze them for 1 hrs and put the frozen gnocchi in a ziplock bag for later. Cook from frozen until they float!

]]>https://waltonsdev.nodebb.com/topic/4485/ricotta-gnocchi-gnudi-basic-recipe-by-claudeRSS for NodeFri, 11 Sep 2026 02:13:23 GMTThu, 28 Oct 2021 22:09:28 GMT60<![CDATA[Reply to Ricotta Gnocchi (Gnudi) Basic Recipe by Claude on Sun, 31 Oct 2021 12:23:56 GMT]]>HerbcoFood said in Ricotta Gnocchi (Gnudi) Basic Recipe by Claude:

Dr_Pain Reading that makes me want to have schnitzel now, thanks but no thanks…?

Heck Yea!! Let’s do it!!!

]]>https://waltonsdev.nodebb.com/post/54378https://waltonsdev.nodebb.com/post/54378Sun, 31 Oct 2021 12:23:56 GMT<![CDATA[Reply to Ricotta Gnocchi (Gnudi) Basic Recipe by Claude on Sun, 31 Oct 2021 11:28:57 GMT]]>Dr_Pain Reading that makes me want to have schnitzel now, thanks but no thanks…?

]]>https://waltonsdev.nodebb.com/post/54371https://waltonsdev.nodebb.com/post/54371Sun, 31 Oct 2021 11:28:57 GMT<![CDATA[Reply to Ricotta Gnocchi (Gnudi) Basic Recipe by Claude on Sat, 30 Oct 2021 23:25:00 GMT]]>YooperDog The original gnocchi are made with potatoes and I believe that many countries have a variance of it. One that comes to mind is German spaetzle. That’s another very tasty dumpling

]]>https://waltonsdev.nodebb.com/post/54348https://waltonsdev.nodebb.com/post/54348Sat, 30 Oct 2021 23:25:00 GMT<![CDATA[Reply to Ricotta Gnocchi (Gnudi) Basic Recipe by Claude on Sat, 30 Oct 2021 21:45:08 GMT]]>Dr_Pain said in Ricotta Gnocchi (Gnudi) Basic Recipe by Claude:

GWG8541 said in Ricotta Gnocchi (Gnudi) Basic Recipe by Claude:

Alot of work for tater tots. I do like Gnocchi, I may have to get out of my comfort zone on this one.

They are actually EASY to make. 20 minutes from start to plate. I sometimes do the traditional rolling on a fork to give it more convoluted surface area for the sauce to adhere but these I decided to keep them as little pillows/dumplings

f2de4912-1708-4cfe-98c1-4d25a10fadb3-image.png

They sorta of remind me of sinkers. A potato dumpling served buttered or wit browned and buttered cracker crumbs.

]]>https://waltonsdev.nodebb.com/post/54338https://waltonsdev.nodebb.com/post/54338Sat, 30 Oct 2021 21:45:08 GMT<![CDATA[Reply to Ricotta Gnocchi (Gnudi) Basic Recipe by Claude on Sat, 30 Oct 2021 13:59:50 GMT]]>Grimpuppy make sure to adjust flour based on feel and not just by ingredients

]]>https://waltonsdev.nodebb.com/post/54315https://waltonsdev.nodebb.com/post/54315Sat, 30 Oct 2021 13:59:50 GMT<![CDATA[Reply to Ricotta Gnocchi (Gnudi) Basic Recipe by Claude on Sat, 30 Oct 2021 13:59:09 GMT]]>Grimpuppy said in Ricotta Gnocchi (Gnudi) Basic Recipe by Claude:

If using pre-packaged ricotta, do you just mix it in or is there a drying process needed for it also?

If using pre-packaged, make sure it is whole milk! I normally drain the whey that I can see and then spread it on 3 or 4 paper towel and place another 3 - 4 paper towel on top and put something on top to press it. If you have some butter Muslim, just drain for a day or so in the fridge. It should be moist not wet

]]>https://waltonsdev.nodebb.com/post/54314https://waltonsdev.nodebb.com/post/54314Sat, 30 Oct 2021 13:59:09 GMT<![CDATA[Reply to Ricotta Gnocchi (Gnudi) Basic Recipe by Claude on Sat, 30 Oct 2021 12:05:58 GMT]]>If using pre-packaged ricotta, do you just mix it in or is there a drying process needed for it also?

]]>https://waltonsdev.nodebb.com/post/54305https://waltonsdev.nodebb.com/post/54305Sat, 30 Oct 2021 12:05:58 GMT<![CDATA[Reply to Ricotta Gnocchi (Gnudi) Basic Recipe by Claude on Fri, 29 Oct 2021 17:48:33 GMT]]>Dr_Pain I usually use supple for food.

]]>https://waltonsdev.nodebb.com/post/54186https://waltonsdev.nodebb.com/post/54186Fri, 29 Oct 2021 17:48:33 GMT<![CDATA[Reply to Ricotta Gnocchi (Gnudi) Basic Recipe by Claude on Fri, 29 Oct 2021 13:51:32 GMT]]>GWG8541 said in Ricotta Gnocchi (Gnudi) Basic Recipe by Claude:

Alot of work for tater tots. I do like Gnocchi, I may have to get out of my comfort zone on this one.

They are actually EASY to make. 20 minutes from start to plate. I sometimes do the traditional rolling on a fork to give it more convoluted surface area for the sauce to adhere but these I decided to keep them as little pillows/dumplings

f2de4912-1708-4cfe-98c1-4d25a10fadb3-image.png

]]>https://waltonsdev.nodebb.com/post/54132https://waltonsdev.nodebb.com/post/54132Fri, 29 Oct 2021 13:51:32 GMT<![CDATA[Reply to Ricotta Gnocchi (Gnudi) Basic Recipe by Claude on Fri, 29 Oct 2021 13:37:03 GMT]]>Alot of work for tater tots. I do like Gnocchi, I may have to get out of my comfort zone on this one.

]]>https://waltonsdev.nodebb.com/post/54126https://waltonsdev.nodebb.com/post/54126Fri, 29 Oct 2021 13:37:03 GMT<![CDATA[Reply to Ricotta Gnocchi (Gnudi) Basic Recipe by Claude on Fri, 29 Oct 2021 13:36:39 GMT]]>HerbcoFood said in Ricotta Gnocchi (Gnudi) Basic Recipe by Claude:

Word up!

You just don’t know how much this made me laugh. My oldest boy takes after me with his passions for cooking and eating stuff and when I come up or find a new recipe which I share with him he normally either say “word up” or “turn up” ROFL!

]]>https://waltonsdev.nodebb.com/post/54125https://waltonsdev.nodebb.com/post/54125Fri, 29 Oct 2021 13:36:39 GMT<![CDATA[Reply to Ricotta Gnocchi (Gnudi) Basic Recipe by Claude on Fri, 29 Oct 2021 13:26:58 GMT]]>Word up!

]]>https://waltonsdev.nodebb.com/post/54120https://waltonsdev.nodebb.com/post/54120Fri, 29 Oct 2021 13:26:58 GMT