Classic ricotta gnocchi are always a crowd favourite. Prepare the gnocchi while your guests are coming in, or the night before. The gnocchi take no time at all to cook and are best served fresh, so cook them closer to your guests arrival.
- 2 lbs (1 kg) traditional ricotta
- 1 egg, plus 1 egg yolk
- 2/3 cup (150 ml) Tipo oo flour, plus additional for dusting
- ½ tbsp (7 mL) salt
- ¼ tsp (1 mL) freshly ground black pepper
- 1 jar (1L) Lady York marinara sauce
- 1 tub (340 g) fresh burrata or mozzarella ball or ¼ cup grated Parmigiano cheese
- Fresh basil leaves, torn
- Drain the water from the ricotta using a cheesecloth. Add ricotta to a large bowl, press down on the centre of the mound to form a well. Add egg and egg yolk, and gently mix the eggs into the ricotta with your hands. Sift the flour over the mixture; add salt and pepper and gently mix together. The dough should be slightly tacky to the touch. Incorporate more flour if it feels wet and sticky.
- Flour a clean work surface and take about a handful at a time of the dough and roll it into a log about ¾ -inch wide. Flour a knife and trim the end of the log. Cut the roll into equal pieces, about 1 inch in length and transfer the cut gnocchi to a lightly floured baking sheet.
- Bring a large pot of salted water to a boil and add the gnocchi, and stir very gently to prevent them from sticking. As they float to the surface of the water (about 2 minutes) remove them with a slotted spoon to a lightly greased baking sheet to cool.
- In a large skillet, bring the marinara sauce to a simmer. Add gnocchi and stir gently to coat. Divide the coated gnocchi evenly among 10-12 martini glasses. Tear the burrata into bite-sized pieces and divide them among glasses (or alternatively sprinkle with grated Parmigiano). Garnish each plate with torn basil.
- Prep Time: 25 mins