Ricotta Gnocchi Recipe
black trumpet mushroom, habanada, rapini (veg)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gnocchi
Vegetable Mixture
Method
Gnocchi Preparation
- 1
Prepare the Ricotta
In a large bowl, combine the ricotta cheese, egg, and salt. Mix until smooth.
- 2
Form the Dough
Gradually add the flour to the ricotta mixture, stirring until a soft dough forms. The dough should be slightly sticky but manageable.
- 3
Shape the Gnocchi
On a floured surface, divide the dough into quarters. Roll each quarter into a long rope about 1/2 inch thick. Cut the ropes into 1-inch pieces and shape each piece by rolling it over the tines of a fork to create ridges.
Vegetable Mixture Preparation
- 4
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- 5
- 6
Add Habanada Peppers
Chop the habanada peppers and add them to the skillet, cooking for an additional 2-3 minutes until they soften.
- 7
Cook the Rapini
Add the rapini to the skillet, stirring to combine. Season with salt and black pepper. Cook for another 3-5 minutes until the rapini is tender and vibrant green.
Cooking Gnocchi
- 8
Boil the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- 9
Combine and Serve
Add the cooked gnocchi to the skillet with the vegetable mixture. Toss gently to combine and heat through. Serve warm.
