|Itsa Gooda Italiano Ricotta Gnocchi Recipe|
Itsa Gooda Italiano Ricotta Gnocchi Recipe
- 1-16 oz container of Ricotta Cheese, drained
- 1 1/2 cups of Romano and Parmesan Cheese, grated
- 4 eggs, beaten
- 1 Tablespoon of Garlic Powder
- 1 Teaspoon of White Pepper
- 1 Tablespoon of Salt
- 2-4 cups of Flour
Creamy Chicken and Basil Sauce:
- 12 cups of Chicken Broth (can substitute 12 cubes of chicken broth flavor mixed with 12 cups of water)
- 8 Tablespoons or 1/2 cup of Butter
- 2 Tablespoons of Minced Garlic
- 3 Cups of Heavy Cream
- Some Milk with flour whisked in for thickening, as needed
- Fresh Basil and Italian Parsley, finely chopped (or substitute some Pesto)
Directions:Drain Ricotta Cheese in a strainer for about 15 minutes. Then add it to a mixing bowl and stir in the Romano/Parmesan Cheese, garlic powder, pepper, and salt. Mix in the eggs then slowly incorporate enough flour until it holds together and is not too sticky to roll out. It depends on the moisture of the Ricotta as to how much flour this requires.
Bring a stock pot with the chicken broth in it to a boil. Either roll out the dough into ropes and cut with a pizza cutter into inch sized pieces or just tear off pieces of dough right out of the bowl and add to boiling water. The Gnocchi should drop to the bottom and rise to the top as it cooks.
When all gnocchi has boiled at least 2-5 minutes, then add the butter, garlic, and heavy cream and stir until it starts to thicken. If needed add the milk with flour whisked into it to thicken to your liking.
Add the Basil and Italian Parsley at the end so the fresh basil does not lose its flavor or substitute pesto.
Serve warm in a soup bowl!