Daniel Costa, Corso 32
Daniel makes his own delightful ricotta, but we may have to satisfy ourselves with commercial. We like Franco’s available in 454g tubs at the Italian Centre.
- ½ kg (approx 1 lb) fresh ricotta, use sheep milk ricotta if possible
- 1 egg
- ¾ c flour
- ½ c Pecorino Romano cheese, finely grated
- 1 t nutmeg
- 1 t kosher salt
- olive oil for frying
Place the ricotta in a fine strainer over a bowl. Allow to strain overnight.
In a large bowl, mix the ricotta, egg, cheese, nutmeg, and salt until well combined. Add the flour and mix to combine.
Place the dough on a floured work surface. Knead for about 45 seconds to combine. Cover dough. Allow to rest for 30 minutes.
Divide the dough into four. Roll each piece into 2 cm cylinders on a floured surface.
Cut each cylinder into 2 cm pieces. Set aside on a floured surface.
Bring a large pot of water to a boil with a handful of salt. Gently add gnocchi to boiling water. Once gnocchi float up to the top of the pot, allow to cook for an additional minute.
Then, using a slotted spoon, carefully remove the gnocchi and place in an ice bath (bowl of water and ice). Allow the gnocchi to cool for 5 minutes. Strain the gnocchi removing any ice, and place the gnocchi on a flat surface. Dry slightly by patting with a cloth.
Heat 3 tablespoons olive oil in a large non-stick frying pan over medium high heat. Carefully add the gnocchi to the pan (the oil may splash slightly if too much water is left on the gnocchi).
Allow the gnocchi to fry. Do not move gnocchi for at least 3 minutes — moving will not allow them to become crispy.
Once the gnocchi are golden on the pan side, flip and allow to crisp on the other.
Remove from the pan and serve immediately with a little grated Parmigiano.
Serves 4 to 6.