At-home cooking classes are great! Cook & Party brings ingredients, dishes, and wine to your NYC apartment and helps you make delicious Italian food. I wouldn’t have thought to make gnocchi at home, but it was easy to do. If you’re willing to clean up the flour later, this makes for a really fun evening.
These gnocchi have ricotta cheese instead of potato—which Chef Chiara said actually makes them lighter. Although cheese is high in fat, a small portion of these gnocchi won’t irritate heartburn. The difficult part is deciding how to serve them. We made a Sicilian sauce with tomato, eggplant, and basil.
The tomatoes (along with all of the wine I drank) made this a very bad night for GERD. I should have set aside some of the sauteed eggplant before the tomatoes were added. The gnocchi would be delicious lightly dressed with eggplant, a little olive oil, and fresh basil. Chiara also suggested the combination of olive oil and sage.
I’m going to experiment with this recipe to see if I can make the gnocchi more reflux-friendly. Adding some whole-wheat flour and reducing the cheese are on my to-do list. But even as is, these are a great option for impressing dinner guests, as long as you choose an appropriate sauce.
- 1/2 lb ricotta cheese
- 2 eggs
- 1 1/4 cups flour, plus more for kneading
- 1/2 cup parmesan cheese
- 1/4 tsp nutmeg
- 1/2 tsp salt
- Mix all ingredients in a large bowl and knead until a dough forms. If it’s very sticky, add a bit more flour.
- Flour the surface of a clean counter and knead the dough until completely smooth. Roll it into logs about 1 inch thick, and use a floured knife to cut them into 3/4-inch pieces of gnocchi. Arrange them on a floured baking sheet as you go.
- Boil a large pot of water and add a pinch of salt. Add the gnocchi in batches and cook briefly (2 to 3 minutes), just until they float to the surface. Drain and serve with your favorite sauce.
Serves 6. Recipe courtesy Cook & Party.