Well, time to get cracking isn't it? You need some ricotta for ricotta gnocchi. Seems the story is the guy is always wet and that's never good so what we gotta do squeeze all all of his juice. Using a cheese cloth, of course.
Overnight's always good, till you get something like...
...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...
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Voila!
Prettiness!
Oh, forgot to talk about the sauce. It's just butter and a bit of water cooked on a skillet. I added garlic too.
Mmmmm tasty.
Making some tasty streudel dough by hand. Who needs machines!?
Ah! Look at these ingredients!!! *DROOL*.
Naked apples haha. My mother would be angry. EAT THOSE SKINS!!
Chop chop. I added honey and lemon juice. Can't go wrong there!
I hate rolling dough with a passion.
Cripsy edges?
