GNOCCHI OF POTATOES HOMEMADE WITH SMOKED RICOTTA AND BUTTER

Hi guys!!!

Today I will cook gnocchi of potatoes With smoked ricotta and butter……   HOMEMADE!!!!

ingredients for 4 people:

  • 1 kg (2,2 lb) of potatoes
  • 300 grams (0,66 lb) of flour
  • 1 egg
  • salt
  • 100 grams (0,22 lb) of butter
  • 400 grams (0,88 lb) of smoked ricotta.

Preparation.

In a pot with water you make to boil the potatoes.
To put the potatoes in cold water, when it begins to boil to calculate 20 minutes.

When the potatoes are ready  crush it like a mashed potatoes.

Now put the potatoes the flour the egg and the salt in a bowl and mix all very well.

You begin to stir until to obtain a soft ball.

Now with this dough cut a piece and made it like a sausage.

Now cut in 1 cm (o,39in) wide piece.

Now you  do pressure with a fork to scratch the gnocchi.

Put the gnocchi in a dish with flour.

In a pot with water and salt you make to boil the gnocchi.

In a pot, put the butter and let it melt slowly.

When the gnocchi are afloat are ready.

Now put the gnocchi in a dish and dress with the butter and the grated smoked ricotta!

SIMPLE, GOOD, EATEN!

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55 Responses to GNOCCHI OF POTATOES HOMEMADE WITH SMOKED RICOTTA AND BUTTER

  1. I’ve only made pumpkin gnocchi, and it didn’t turn out so great. I’ll definitely be trying your authentic recipe!

  2. Wow, smoked ricotta! I’ve never heard of it. Don’t think I would be able to buy it here. Sounds like a great combination.

  3. Juicy Bites says:

    This looks delicious! I have never made gnocchi from scratch but I will try this for sure!

  4. This is my husbands favorite dish! However your addition of the smoked ricotta really makes this dish special. Do you sometimes make extra and freeze for later use? Take care, BAM

  5. tonettejoyce says:

    The only ricotta I have seen anywhere in the USA is soft, in a plastic container, very wet and semi-sweet.I cannot imagine a ricotta that you can grate.Not Romano? Parmesan? Even Provolone,(which we have smoked here)?

  6. Gnocchi has always intimidated me! Thanks for the simple instructions and step-by-step photos, I’m definitely wanting to give it a try now!

  7. This looks fabulous:) And easy to boot:) Thank you:)

  8. I’m going to have to look for smoked ricotta in our international farmer’s market, because I’d love to make this gnocchi. You make it look so easy, and now I feel like I can make it, too!

  9. Homemade gnocchi! Looks wonderful and I need to try that one day!

  10. Villy says:

    I love gnocchi!! They look delicious!

  11. Jasline says:

    Simple flavours, but so delicious!

  12. Oh who can resist homemade gnocchi! Your recipe is simple and delicious!

  13. Wow this is super irresistible my friend😀

    Cheers
    CCU

  14. Scrambled Megs says:

    oh my gosh, this sounds amazzzzzing. glad to have popped over to see your blog x

  15. Thanks for stopping by my blog , this sound very yummy.

  16. Caroline says:

    Nothing better than homemade pasta–sounds amazing!

  17. tokyohamster says:

    I’ve never been a huge fan of gnocchi, but I wonder if I’d like it better with the addition of potatoes? How does the taste and consistency differ from regular plain gnocchi?

  18. tonettejoyce says:

    That’s the only way my family ever made it,(with potatoes); i guess it is a Northern Italian thing…most immigrants to the US are southern Italians.
    I am still trying to figure out how anyone can grate ricotta.

  19. I have always wanted to make gnocchi. Your recipe sound great.

  20. Just love gnocchi! I haven’t come across smoked ricota so I’m now on the hunt🙂

  21. Love gnocchi! I always serve mine with tomato sauce, but this looks so good. I don’t know if I can get smoked ricotta here though. I haven’t seen it. I will look.

    Nazneen

  22. tonettejoyce says:

    I looked up Smoked Ricotta; it is smoked over herbs and becomes crumbly;I guess pressed heard enough, it can get hard! There is no way to find it where I live now,(although there are directions to make it online).I will seek it out!

    • albertocook says:

      Smoked ricotta it is made so:
      The typicity of our produced one comes from the fact that the blackening with smoke process is executed as it is continued to make in mountain barn an ancient tradition second.The which pressed annealed one in appropriate canvas bags comes mail on latticeworks in which the smoke arrives, not too much warm, of the combustion of the beech wood rigorously. Al term obtains annealing from the delicately filled with smoke taste, that it in itself encloses the aromas of annealed same and those of the wood.It is a latticino highly digestible that, being pleasantly luscious, can be bound together with plates is sfiziosi that typically “made in Carnia”.

      this job does so as that it loses the water and it becomes solid.
      If you wont find it by web search RICOTTA AFFUMICATA.
      When I buy it newly I post a picture.

  23. Allison says:

    Yum, I just made gnocchi at home, too! I’ve never had smoked ricotta though (or any ricotta that’s firm enough to grate)… I’d love to try it.

  24. I think the ricotta you mention here is similar to paneer which is Indian cotta cheese. I can make them but no chance of getting I smoked. Your recipe is very interesting and makes me want to go Italy again. I’d pair this with spinach I think…yummy!

  25. petit4chocolatier says:

    Love this! I have not had gnocchi in so long. This looks so good!

  26. Gnocchiis one of my 2 food fetishes.

    This recipe looks glorious, kudos to you

  27. Sophie33 says:

    A lovely meal but that smoked ricotta is that fresh sheep’s ricotta or cow’s ricotta?
    MMMMMM!

  28. Alberto, my Lunch today!!!!! Grazie.

  29. sofagirl says:

    Delicious! Will have to try find smoked ricotta in south africa. We do have smoked olive oil!

  30. manonlesko says:

    I loved when I was in Italy gnocchi and it’s very hard to find them in my country. Thanks so much for this recipe, now I can make them on my one. And thanks for visiting my blog.

  31. shikoomkoom says:

    Sounds very good! Smoked ricotta sounds interesting…

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