Cooking Italian with Joe Homemade Ricotta Gnocchi with Truffle Sauce

Join me as I make one of my favorite dishes in the streets of Rome, ricotta gnocchi. There is no better flavor and memory from Italy than to sit outside among the lights of Rome and have one of my favorite meals.

Ingredients

Ricotta 2 Pound
Eggs 4
Grated romano cheese 1/4 Cup (4 tbs)
Flour 4 1/2 Cup (72 tbs)
Salt 1 Teaspoon
Pepper To Taste
Olive oil 1/4 Cup (4 tbs)
For truffle sauce
Olive oil 1/4 Cup (4 tbs)
Salted butter 8 Ounce (1 stick)
Chopped onion 1/4 Cup (4 tbs)
Garlic 4 Clove (20 gm) , chopped
Ground rosemary 1/8 Teaspoon
Truffle oil 1/4 Cup (4 tbs)
Cracked black pepper To Taste

Directions

MAKING

1. Generously sprinkle flour on the workbench and then lay some ricotta on top.

2. Whisk egg and pour it on top. Drop in some more flour to cover the eggs completely.

3. Season it with salt. Then drizzle olive oil all over the flour.

4. Sprinkle some more flour on top and then season with black pepper. Spread romano cheese uniformly on top.

5. Start to bring everything together. Use your hand to incorporate everything.

6. Continue to mix with a bit of flour until a dough is formed. Use pastry scrapper to get all parts of the dough together.

7. Work the dough for 5 to 10 minutes and then let it rest for sometime.

8. Take the dough and try to roll it with dough such that it gets to the desired consistency.

9. Let the dough rest for 5 more minutes.

10. Roll the dough to a log and then cut it into 5 equal parts.

11. Take each part and roll it into 1 inch wise log. Cut the log into small gnocchi pieces. Roll the gnocchi on gnocchi wood gently to create ridges.

Rest them on a rack and let them dry up a bit.

12. Meanwhile, boil a big pot of water.

13. While the water is boiling, heat oilve oil in a pan, drop in butter and let it melt. Add onions and garlic cook at low heat. Season the sauce with rosemary.

14. Add truffle oil to the sauce and mix it through. Season with cracked black pepper and cook it until the onions are really soft. Set the sauce aside.

15. Drop gnocchis into boiling pot of water and let it cook until the gnocchis float on top.

SERVING

16. Spread a tablespoon of sauce at the the bottom of the serving dish. Drop some gnocchis on top. Drizzle some omore sauce over the gnocchis and finish the dish with grated romano cheese. Serve as it is and enjoy!

Recipe Summary

Difficulty Level: Medium
Servings: 12

Nutrition Facts

Serving size

Calories 601Calories from Fat 367

 % Daily Value*

Total Fat 42 g64.6%

Saturated Fat 19 g95%

Trans Fat 0 g

Cholesterol

Sodium 290 mg12.08%

Total Carbohydrates 39 g13%

Dietary Fiber 1 g4%

Sugars

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet