Jamie and I welcomed the new year with a nourishing, rustic meal. Relaxing at home, we decided to use what ingredients we had around the apartment. (We had also decided to be gluten-free for the first couple of weeks of 2014.) We had some ricotta, gluten-free flour, eggs, and even some parmesan. It is not what is usually around our apartment, but fortunately leftovers from holiday cooking.
I did what any chef does, look up recipes online or in our dusty recipe books. I found a simple recipe for gnocchi with ricotta. This would technically be gnudi (pronounced "nu-dee"), which is a type of gnocchi made from ricotta cheese and a little bit of flour. I used the ratios given, and added a few more ingredients to make it my own.
I enjoy making food that has a process, like gnocchi. Practicing technique from start to finish is fulfilling. Often when making recipes I think to myself, “In what time of history did someone think I have cheese, flour, and eggs. I know, I will make a dumpling.” From then on it is passed through the years and generations perfected. Now all of us get to benefit from one person and their culture. We can easily look up a recipe and learn a new process. I think that knowing, appreciating, and honoring a food's origins puts more love and soul into what we are creating. It also inspires us to try something new.
Have fun and find joy in creating a great meal for friends and family.
- 2 sprig rosemary finely chopped
- 1 ea lemon zested on micro plan
- 3 ¼ cups fresh ricotta cheese
- 3/4 cup Parmesan cheese finely grated
- 1 ½ cups gluten-free flour sifted
- 2 extra-large eggs beaten
- extra sifted gluten-free flour (coating)
Tomato and Olive Sauce
- 2 tbsp extra virgin olive oil
- 1 clove of thinly slice garlic or crushed
- 1 ea shallot thinly sliced
- 4 oz white wine
- 14 oz can crushed or diced tomatoes
- 4 oz Castelvetrano Olives
- 1 ea lemon juiced and zested
- ½ bunch parsley roughly chopped
- 2 tbsp EVOO (Lemon scented Olive Oil)
- 2 oz Grated Parmesan (Parmesan Reggiano)
- Fill a large pot with water about 4 qts and 4 Tbsp of salt.
- Mix ricotta, parmesan cheese, eggs, lemon zest, rosemary, GF flour together with ½ teaspoon salt and a pinch of pepper.
- Roll into 4, 12 in logs on a lightly floured surface then slice gnocchi into 1 inch long cylinders. Roll into oval shapes with a fork and place on a large plate dusted with a little more flour to prevent sticking.
- Cook a few at a time in a large pot of boiling water for 2 minutes, or until they float to the surface. Remove with a slotted spoon.
- Place in ice water until they are cooled, then place on paper towels to dry. store on a small sheet tray. You can refrigerate up to 1 day or freeze in plastic bags. I prefer to use the gnocchi the day I roll it out.
Tomato and Olive Sauce Directions:
- Heat oil in a large frying pan and cook garlic and shallots for 1 minute, being careful not to burn.
- Add white wine off the heat and reduce until almost dry. Add tomatoes and simmer for 10 minutes, or until thickened.
- Add olives and heat through. Season with lemon juice, zest, and parsley. Add gnocchi and gently toss in the pan sauce.
- Shave Parmesan to serve and dress with good EVOO.
This recipe serves 6-8 people. It made for great leftovers during the week.