This fascinating pasta, hailing from the Italian area of Veneto, is made with a runny “dough” utilizing the primary ricotta that rises within the pot throughout the cheesemaking course of. In impact, this “first ricotta” is a mixture of ricotta and whey which is then thickened with flour and dropped by the spoonful into boiling water to prepare dinner. Whereas most individuals aren’t within the apply of creating selfmade ricotta, the impact will be simply mimicked by mixing ricotta with milk (and even higher with whey, if you will get your palms on some).
Gnocchi con la Fioretta will be served with a variety of sauces, however on this recipe we’ve chosen to double-down on the cheese theme and put together it with a wealthy, creamy Gorgonzola sauce.
Watch the Pasta Grammar video:
GNOCCHI CON LA FIORETTA RECIPE
For the pasta, you will have:
-
5.25 ounces (150 g) ricotta
-
Salt
-
Complete milk or whey, as wanted (~200 ml, rather less than a cup)
-
All-purpose flour, as wanted (~100 g, rather less than a cup)
For the sauce, you will have
-
2 tablespoons (30 g) unsalted butter
-
6 ounces (170 g) gorgonzola cheese
-
3 tablespoons (45 ml) entire milk
-
A pinch of grated nutmeg
Place the ricotta and a pinch of salt in a big bowl. Progressively add milk whereas whisking, till you obtain a runny combination with small crumbles of ricotta. The thought right here is to simulate the consistency of the primary ricotta that rises in a pot whereas making cheese. We extremely advocate watching the video above to see what it ought to appear like, however don’t sweat it an excessive amount of as a result of you possibly can at all times alter the consistency later with flour.
Whereas persevering with to whisk, steadily add flour till the combination thickens right into a consistency just like frosting: if you scoop it up with the whisk, the ricotta combine ought to very slowly descend and fall from the utensil.
Put a big pot of water on to boil and salt it generously. Whereas the water heats up, soften the butter in a big pan over medium/low warmth. Flip the warmth all the way down to low, add the gorgonzola, 3 tbsp. of milk and the nutmeg into the pan, and gently stir to soften the cheese. Preserve the sauce heat over very low warmth, stirring often, whilst you prepare dinner the pasta.
Scoop up a heaping tablespoon of the ricotta combination and cross it backwards and forwards between two spoons to offer it some form, then rigorously drop it into the water. Repeat to form and drop the remainder of the ricotta combine. Each time one of many dumplings rises to the floor of the water, scoop it out with a slotted spoon and switch into the cheese pan.
When all the pasta is cooked and within the pan, flip the warmth up barely and gently toss all collectively till the pasta is well-coated in sauce. Serve instantly, topped with any additional cheese sauce from the pan.
