Can I read all the languages?
Well, I can read the spirit of the food (and a translation app doesnt hurt).
I had to try it.
Its called gnocchetti di ricotta, and I think Im in love.
It pairs well with tomato sauce, pesto, cream sauce, or a simple knob of salted butter.
All you need is full-fat ricotta, all-purpose flour, and a pinch of salt.
To do this, double up a couple sheets of paper towels and spoon the ricotta into the center.
Fold the ends over the cheese and press gently.
Youll feel the moisture dampen the paper towel after a minute or two.
Unfold the parcel and put the ricotta into a mixing bowl.
Mix the dough
Add the flour to the bowl.
Add a pinch of salt and mix the ingredients until the dough comes together into a ball.
It should be tacky, but not wet.
Rest the dough for 20 to 30 minutes.
The dough should be a smidge thicker than a #2 pencil.
Use a knife or a bench scraper to chop the dough into third- or half-inch wide dumplings.
Toss the dumplings into a bowl with a bit of semolina or all-purpose flour so they dont stick together.
Repeat this with the rest of the dough.
Boil and serve
Shake off the excess semolina and drop the gnocchetti into boiling salted water.
Allow them to float to the surface and boil for about three minutes.
Drain the water and toss the wee ricotta dumplings with your favorite sauce.
These mini pasta pillows are tender, subtly cheesy, and completely satisfying.
I havent tried it myself, but Ive read the raw dough doesnt keep particularly well.
Its best to boil off all of the gnocchetti and keep the leftovers covered in the fridge.
Be sure to gobble those up in the next few days.
Scoop the ricotta cheese onto a double layer of paper towel.
Wrap the paper towel over the cheese and press gently to blot out the excess moisture.
Unwrap the cheese and add it to a mixing bowl.
Add the flour and salt to the mixing bowl and combine the ingredients thoroughly.
The dough should come together into a ball and be slightly tacky, but not sticky.
If it is sticky, add a tablespoon more flour.
Cover the dough and let it rest for 20 to 30 minutes.
Add water to a pot and set it to boil.
Divide the dough into small sections, about five or six hunks.
Using a knife, cut the rope crosswise to make small dumplings roughly a half-inch wide.
Toss the gnocchetti into a bowl with a bit of semolina or all-purpose flour.
Repeat this with the other pieces of dough.
Once the water is boiling, salt the water and add the gnocchetti.
Allow them to float to the surface and then boil them for about three minutes.
