Potatoey pillows of flavor? Yes please.
into a full-fledged meal. In reality, more often than not they're leaden, dense, mushy, or dull. And it's all the fault of the potato.
Ricotta gnocchi, potato gnocchi's faster, easier counterpart truly is fast food—you can make the dough from start to finish in less time than it takes to bring a pot of water to a boil. I really mean that. Given that you can form the gnocchi while your water is heating, and that they boil up in just a couple of minutes—a fraction of the time it takes to boil dry pasta—it's actuallyto make these gnocchi than to cook dried pasta.
Recipes for ricotta gnocchi don't vary too wildly. You just combine ricotta, eggs, and flour, roll it into logs, cut it into gnocchi, boil, sauce, and serve. But of course, as with all simple recipes, it comes down to the details—the exact ratio between ingredients and the process by which you combine them.Different styles of ricotta
So the first step is draining off that water. To figure out the best way, I weighed out batches of gnocchi before and after draining and calculated the total amount of moisture lost and the overall time it took.The standard method—placing the ricotta in a fine mesh strainer and letting it rest—is by far the most inefficient, draining off at a rate of about a quarter ounce of liquid per hour. Fully draining ricotta to the point where it's ready to cook is an overnight affair.
Turns out the culprit is once again those gums and stabilizers that are packed into mass-market ricotta. Ounce for ounce, supermarket ricotta has a higher water content than fancier ricotta , but those stabilizers are specifically designed to ensure that water doesn't weep out of the product.Do yourself a favor: ignore that bad ricotta and spend a couple extra bucks on the nicer stuff.
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