Italians seem to be associated with many things. Marrying into an Italian family, I have learned some of these stereotypes are fiction (mafias) and some are fact (huge families and talking with your hands). One Italian stereotype that I am particularly glad is true is the amazing Italian food that I am now learning how to make (and share with you!).
This gnocchi recipe is not from my husband’s Nonna, but his aunt’s husband’s second cousin’s mother’s sister..or something like that (no lie, I told you HUGE family!). To be honest, I am not completely sure this recipe is authentic to hers but I tried my best to replicate what she explained in broken English and a very thick and very cute accent. For example, she said “the wheat flour” and my husband and I both kept hearing “the weed flour”. True story.
2 Cups white flour (“weed flour” if your husband is diabetic like hers)
2 eggs, beaten
2 Cups ricotta cheese
Mix the eggs and cheese then slowly add the flour. If the dough is still runny, add more flour one tablespoon at a time. I ended up adding about four more tablespoons of flour. Knead the dough for a few minutes in the mixer and then turn out onto a floured surface.
Roll out dough into long tubes, the diameter of about a nickel. Cut the dough into 1/2 inch pieces using a butter knife. Then, as ‘Nonna’ said, “do like this” while making a poking motion with her pointer finger. Basically, make a little divot in your gnocchi so the dough cooks evenly.
Bring a pot of heavily salted water to a boil and add your gnocchi. Cook for about 10-15 minutes. Drain and serve with red sauce or meat sauce!