Ricotta gnocchi are the speedy version of gnocchi, instead of potatoes ricotta is used to give these gnocchi a lighter consistency than the ones made with spuds.
In Veneto they are called gnochi con la fioreta while in the Amalfi coast they are known as 'ndunderi, i like to called them gnocchi veloci (quick gnocchi) and cook them on a thursday as per tradition. There is a Roman saying that goes : giovedi' gnocchi, venerdi' pesce e sabato trippa (thursday gnocchi, friday fish and saturday tripe), probably this comes from the postwar period where Italian families were trying to plan their meals optimising what they had; the thursday's gnocchi were the substantial dish that was the preamble of a lighter friday, for religious beliefs friday was the day of fasting from meat so only fish and legumes were allowed to be consumed. As per tripe on saturday, traditionally on this day the butchers were slaughtering cows and veals for the sunday roast and interiors such as tripe were cheap cuts for the farmers or the poorest.
Ingredients for 2 (hungry) people :
250 gr of ricotta cheese
1 medium egg
100gr of plain flour
pinch of salt
Method :
Let the ricotta drain in a muslin or kitchen towel to remove excess moisture for minimum 30mins.
Add the flour, egg, ricotta and salt to a bowl and quickly mix to combine. Be gentle and don't over mix the dough or it will become chewy.
Sprinkle some flour onto a wooden board and split the dough into 4 and roll it into a log of 1 cm of diameter, cut the gnocchi with a knife or a dough cutter and dust them generously with flour.
The dough will be quite sticky but try to not add too much flour to it.
Cook the gnocchi in batches in salted boiling water for 3/4 mins, don't cook them all together otherwise they will stick.
A simple tomato sauce with loads of basil is one of my favourite ways to enjoy them or you can try a sauce with any seasonal vegetables.
It would pair beautifully with rocket pesto or peas and asparagus.
Buon appetito!