Anyway, cut a long story short, now there's a savoury cooking challenge every month too! Yay cheer clap sing dance tiao wu! And this month's challenge is....
Zuni Ricotta Gnocchi!!!
Source: From The Zuni Café Cookbook.
...this! Looks like a giant steamed bun~! YUM!
Apparently to test if the cheese is dry enough is to make a ball and leave it on a piece of paper napkin, and if no ring of water forms, then hey presto your good to go!
A little wet-patch but I think we'll be alrite.
Add some eggs, butter, Parmigiano-Reggiano...
...and mash mash mash till it looks fluffy and awesome.
Then wash your hands, take out your handy plain flour and get cracking! Roll all your dough into cool little ovaloid gnocchi things and dust them heaps or they'll get all sticky and you'll get pissed.
Leave in the fridge for an hour for a nice firm-up session.
When you're ready to cook, bang a pot of water on the stove, salt generously when it begins to boil, dump the gnocchi's in and lift them out when they float and are a little firm and...
Oh, forgot to talk about the sauce. It's just butter and a bit of water cooked on a skillet. I added garlic too.
Haha. Haven't written a post like this in a while. Hope you liked it!
Here are some numbers for you pedantic-types:
For the gnocchi:
1 pound (454 grams/16 ounces) fresh ricotta (2 cups)
2 large cold eggs, lightly beaten
1 tablespoon (1/2 ounce) unsalted butter
½ ounce Parmigiano-Reggiano, grated (about ¼ cup very lightly packed)
about ¼ teaspoon salt (a little more if using kosher salt)
plain flour for forming the gnocchi
For the gnocchi sauce:
8 tablespoons (227 grams/1/4 pound/4 ounces) butter, sliced
2 teaspoons water