Submitted by Dwight Stanford
This is my friend Jasper Mirabile’s recipe for ricotta gnocchi, with a bit of fun, using a chocolate hazelnut sauce to satisfy the “recipe war” ingredient requirement and maybe appeal to chocolate lovers.
RICOTTA GNOCCHI ALLA JASPER
1 pound ricotta cheese
2 tablespoons grated Romano cheese
2 tablespoons all-purpose flour—probably a lot more with italian ricotta which is much more moist. (better to not use fresh ricotta or you will need a kg of flour, better the industrial pre-packaged ricotta)
In a large mixing bowl, mix the ricotta, egg, Romano, and flour with a spoon. Do not beat or whip. The dough is ready when it no longer sticks to the sides of the bowl (sticky, but solid is ok). Add more flour if needed (you will). Sprinkle the surface of a pastry board with flour. Using one-quarter of the dough, roll out into a rope about 3/4 inch thick. Working quickly, while the dough is still warm, use a knife to cut off 1/2-inch pieces. Repeat until you have used all the dough. Place the gnocchi on a tray, leaving a space between pieces to prevent them from sticking together (needs to be a heck of a big tray or maybe 2). You can make the dough ahead of time, but if you need to wait to cook the gnocchi, don’t roll and cut until just before time; otherwise you can roll and cut 2X as the gnocchi will all stick together (good practice, though).
Bring a large pot of water to a boil, add salt, and drop the gnocchi into the boiling water. Adjust the heat to keep the water at a simmer. The gnocchi are done when they float to the top and are slightly firm to the touch, 3 to 4 minutes. Remove with a slotted spoon. Add your favorite sauce and serve.
Serves: 2 – 3
Dwight’s what’s in the cabinet CHOCOLATE HAZELNUT SAUCE
Since I am snowed in and had only 40gms of solid chocolate, I cut it into little pieces and melted it in a bagna maria (double boiler dwight style with a smaller pan floating in a bigger pan of boiling water). To make it a bit more liquid and suitable for pouring over the gnocchi, I added whole milk and Vicens hot chocolate powder and continually stirred until i had the consistency I wanted and then added the hazelnuts (about 1/2 cup chopped) and spooned it over the gnocchi immediately after they were cooked. Ideally according to a recipe I saw online, you would use 200 gm of the chocolate, 100 gm of cream and 50 gms of hazelnuts, but those guys must be rich! Enjoy