Now for some recipes...
A couple weeks ago I was staring out my kitchen window across our quaint backyard into the kitchen of an old woman, who I like to call Mama Mia. She was steaming up her windows from the pots of pasta I am sure she had just handmade, while bustling about her kitchen adorned in her Italian pasta apron. I got to daydreaming about Mama Mia's cooking and all the homemade ravioli, manicotti, gnocchi, etc. she would make me if I befriended her. However, I shortly realized that as much as I hope Mama Mia would cook for me, she probably won't, so I will have to become my own Mama Mia. That night I began looking for recipes on how to make gluten free gnocchi. I spent hours researching and finally came up with a gluten free concoction. A couple nights later I had my ingredients, a glass of wine in hopes to bring out the non-existent Italian in me, and a clean counter that I though may just roll out the gnocchi for me! After a half hour of complete experimentation and intuition, I had successfully created ricotta cheese gnocchi, which made me almost cry when I ate it. It was at that moment that I realized I no longer needed Mama Mia to help me and as my boyfriend said "You would make Mama Mia proud!"
Homemade Ricotta Cheese Gnocchi
~2 large eggs (3 small eggs can be used)
~500 g ricotta cheese
~Salt and Pepper
~Add flour as needed ( I used Bi-Aglut flour, which is comprised of corn starch, potato flour, rice starch, and carob seed flour) GF flour mixes can be used, but must contain starches.
Add ricotta to a mixing bowl and make a divot in the center for the eggs. Add eggs to divot and let the mix sit until it almost reaches room temperature. Then stir ingredients together, add salt and pepper. Once ricotta and eggs are mixed, begin to mix in GF flour. Add flour until you have a doughy consistancy that can be rolled and cut. If you are unsure whether the dough is ready, plop a little piece into bowling water, if the dough stays together and cooks you are ready to roll out the gnocchi. Roll dough around a floured counter, kneading with hands for about a minute or so. Then roll into a big ball and cut into sections, about 4-6 sections. Then take one section and roll out into a long snake piece of dough, the thickness of a finger. You will then cut that piece into 2 inch sections. Take one of the 2 inch sections and roll into a ball with hands, add more flour if it is sticking, then place lightly on the top of the back of a fork (fork should be placed upside down on counter). You will then delicately roll the ball down the back of the fork created ridges and almost a shell shape that helps keep the sauce around the gnocchi. This part is not mandatory, but it creates a nice appearance to the pasta. Repeat this with the remaining 2 inch pieces and the rest of the dough. Then place the gnocchi in bowling water, once the gnocchi rises to the top, they are cooked. Remove them immediately and add sauce of choice.