My mother and I have decided to try a series of podcasts about cooking with kids! Aside from the fact that I look like a hag and can’t bring myself to look at the camera, we managed to get through the first episode! Hopefully they will get better over time!
Ricotta Gnocchi
3 cups All Purpose Flour
2 1/2 cups Ricotta Cheese
1. Add the 3 cups of flour and ricotta into a food processor fitted with the steel blade.
Pulse 8-10 times until a soft ball of dough forms.
2. Turn the ball of dough out onto a well-floured surface and form into a ball.
3. Slice the dough like a loaf of bread. Each slice should be about 1 1/2 inches wide.
4. With your hands, roll out each dough slice to form ropes the thickness of your index finger.
Slice the ropes into 1/2 chunks.
5. Toss with flour as you cut and gentle separate to prevent them from sticking.
6. To cook the gnocchi, bring 6 quarts of water to a rolling boil. Shake the excess flour off the gnocchi and drop them into boiling water. Stir the water vigorously for the first minute. When the water returns to a boil cook the gnocchi 6-7 minutes or until they float to the surface. (If your gnocchi have been frozen, cook without thawing them first.)
Genevieve Cremaldi 