Mastering ricotta gnocchi has been a bit of an ongoing project for me. I love the idea of having a lighter version than the classic potato gnocchi in my arsenal, and we get such delicious fresh ricotta from Louella that I want to use it whenever possible. So I’m sad to report that this latest attempt, while not the epic FAIL of my last try, still missed the mark.
This was another situation, I think, where following a recipe doesn’t always produce perfect results. The source is one I trust: my beloved Sunday Suppers at Lucques. I used the proportions indicated (2 cups of AP flour, 2 beaten eggs, 1 lb. of ricotta, drained overnight in a cheesecloth-lined strainer, salt, pepper), and the mixture was so wet that it was unworkable. I had to add at least another cup of flour to the mix just to get it to a point where it didn’t adhere in gobs to my fingers and any surface it touched, which left me with a much denser dough than I presume the recipe intended.
I pressed forward and blanched the little dumplings in batches, tossing them with a slick of olive oil after fishing them from the boiling water, and I served them with a light and slightly spicy tomato-butter sauce. They were tasty for sure, and not leaden, starchy blobs like the last batch I made, but they had a bit more chew than I would have liked. Still, I’m not going to give up on my mission – I have every intention of trying again, and if you have any favorite tips, tricks or go-to recipes for making ricotta gnocchi to suggest, I’d love to hear them.