GNOCCHI DI RICOTTA

It is rare that I make these and that is a pity because they are so delicious and aren't hard to make.

I make my own ricotta, but if you don't or can't or just don't want to make your own, it is always best to get the freshest ricotta available. Most Italian grocery stores and specialty cheese stores will have freshly made ricotta, which is definitely better than anything you'll find in a plastic container.

I've put the recipe down before but I'll enter it here again for expediency.

1/2 gallon WHOLE Milk

2 cups half and half

1 cup heavy cream (optional - I like it creamy)

1/4 cup white distilled vinegar

Use a stainless steel or heavy enameled pot (Le Creuset is ideal) large enough to hold all liquids. Once you stir in the vinegar, you will see the milk products start to separate. Place the pot over moderately high heat and bring to a simmer (just short of  the boiling point (180º F). Gently stir occasionally so the milk doesn't scald and stick to the bottom of the pan.. You don't want to disturb the curds. I use a rubber spatula instead of a wooden or metal spoon to get in the corners at the bottom of the pan. 

While the milk is heating, place a double sheet of cheesecloth or a tea towel under water and then squeeze out water and unfold over a colander. 

Large clumps of curd will form and float to the top of the pan. When the temperature reaches 180º, remove the pot from the heat. Place the colander in a large bowl and start removing the curds with a slotted spoon (do not pour all the contents of the pan into the colander). Once all the curds have been removed, and if the whey is still very cloudy, you can bring the liquid back to the boiling point to see if more curds will form. If so, place those in the colander as well.

Let the ricotta drain in the colander for at least one hour. You want a dense mass of ricotta cheese, so, the longer it drains, the denser the cheese will become. You can place the cheese in plastic storage containers and refrigerate for up to a week but it is best when at its freshest. 

GNOCCHI di RICOTTA

3 tbs. unsalted butter

2 tbs. olive oil

1/2 onion minced

3 slices cooked ham or prosciutto (diced)

1 lb. chopped spinach

Nutmeg

Heat butter and oil together until bubbles start to subside, add onion and saute until transparent. Add the ham and the spinach and water and cook until the ingredients are well blended and the water has completely evaporate. Add nutmeg and season for taste.

12 oz. ricotta cheese
1/2 cup flour
1 cup Grana or Reggiano Parmigiano
2 eggs beaten
salt and pepper
nutmeg

Mix all ingedients with the spinach and let rest for a few moments.

At this point, you can make small gnocchi and cook them in meat stock (veal, chicken, or beef or a consommè of all three). When the gnocchi rise to the top, they are cooked and ready to serve. Ladle the gnocchi in soup bowls with the broth and serve with Parmesan cheese.

Of course, you can always serve them with melted butter and cheese or baked in cream with parmesan cheese and nutmeg. All of it delicious . . . . !