Imagine, if you will, the softest, fluffiest most delectable pillow you can think of. (If you're thinking breasts, i understand). Now imagine you could eat this pillow of air and wonder. Imagine it tasted of parmesan, ricotta and all your desires seasoned and rolled into small puffs. Now perhaps, we are thinking of the same thing.
They say that Casanova, one of greatest lovers the world has ever seen, seduced women not through his good looks, wealth or even endowment, but simply by talking - and listening - to the oft ignored wives and daughters of his fellow aristocracy.
And luckily for you this gnocchi is so easy to make you will have the whole night for talking, listening and, how shall we put it?.... Bedroom cardio.
If this gnocchi recipe was sex i would compare it to an impulsive quickie with multiple orgasms - if that doesn't give you confidence in the kitchen/bedroom I will be very surprised.
Now you're a little tantalized, lets get started...
500 ricotta
2-3 egg yolks
1/2 tsp flake salt
Freshly ground pepper, if desired
60gm grated Parmesan or Pecorino
100 gm of plain flour, plus more for dusting
Your sauce of choice
There are two kinds of ricotta you can get. In the deli they sell it in large wheels and you can buy it by the gram. Or you can purchase the little tubs from the dairy section of the supermarket. If you buy the stuff in the tub make sure to drain off any excess liquid.
Before you get started, before you even take your coat off, put a large pot of water on to boil. Have your sauce ready. This is only going to take you minutes.
Combine the ricotta, yolks (3 if you are using the wheel ricotta, 2 for the tub ricotta), salt, pepper and freshly grated parmesan. Please for the love of all things holy don't buy that pre-grated abomination that is basically flavored cardboard..
Give this all a good mix with a wooden spoon till it is smooth and all one color. Taste. Always taste. Adjust salt and pepper as necessary.
Sift in the flour, and, using as little stirring as possible to incorporate. The less stirring now the lighter you gnocchi will be. It will be a little sticky. Do not be tempted to add more flour.
Take a small handful, and, using both hands, roll out on a floured bench into a finger thick log - perhaps a little thicker. Flour a nice sharp knife and cut into inch long sticks.
Add in the gnocchi in small batches to the pot of water that should by now be boiling. Take care not to crown the gnocchi. After a moment they will float to the service, wait 1 long minute then lift from the water with a slotted spoon. Repeat with rest of gnocchi.
Thats it. I am not joking. And just you wait till you taste it. Toss in your sauce of choice and go impress the pants off whomever you want...
They say that Casanova, one of greatest lovers the world has ever seen, seduced women not through his good looks, wealth or even endowment, but simply by talking - and listening - to the oft ignored wives and daughters of his fellow aristocracy.
And luckily for you this gnocchi is so easy to make you will have the whole night for talking, listening and, how shall we put it?.... Bedroom cardio.
If this gnocchi recipe was sex i would compare it to an impulsive quickie with multiple orgasms - if that doesn't give you confidence in the kitchen/bedroom I will be very surprised.
Now you're a little tantalized, lets get started...
500 ricotta
2-3 egg yolks
1/2 tsp flake salt
Freshly ground pepper, if desired
60gm grated Parmesan or Pecorino
100 gm of plain flour, plus more for dusting
Your sauce of choice
There are two kinds of ricotta you can get. In the deli they sell it in large wheels and you can buy it by the gram. Or you can purchase the little tubs from the dairy section of the supermarket. If you buy the stuff in the tub make sure to drain off any excess liquid.
Before you get started, before you even take your coat off, put a large pot of water on to boil. Have your sauce ready. This is only going to take you minutes.
Combine the ricotta, yolks (3 if you are using the wheel ricotta, 2 for the tub ricotta), salt, pepper and freshly grated parmesan. Please for the love of all things holy don't buy that pre-grated abomination that is basically flavored cardboard..
Give this all a good mix with a wooden spoon till it is smooth and all one color. Taste. Always taste. Adjust salt and pepper as necessary.
Sift in the flour, and, using as little stirring as possible to incorporate. The less stirring now the lighter you gnocchi will be. It will be a little sticky. Do not be tempted to add more flour.
Take a small handful, and, using both hands, roll out on a floured bench into a finger thick log - perhaps a little thicker. Flour a nice sharp knife and cut into inch long sticks.
Add in the gnocchi in small batches to the pot of water that should by now be boiling. Take care not to crown the gnocchi. After a moment they will float to the service, wait 1 long minute then lift from the water with a slotted spoon. Repeat with rest of gnocchi.
Thats it. I am not joking. And just you wait till you taste it. Toss in your sauce of choice and go impress the pants off whomever you want...
- a little brown butter with crispy sage and shaved parmesan...
(for tips on how to brown butter have a look on youtube.)
- Fried in a little olive oil and garlic and finished with fresh parsley and mozzarella
- A lovely fresh tomato sauce or Simply Sexual Sugo
- Pesto cream sauce (just mix some good quality pesto with a little cream and tear over some fresh basil)
- Anything that takes your fancy - Creativity in the kitchen is a good thing
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