- Put a large pot of salted water on to boil.
- Combine the flour, salt and nutmeg in a large bowl.
- Add the ricotta and the egg, and mix lightly until combined. Do not overmix or your gnocchi will be hard. You can add a bit more flour as needed, but you want the dough to be stiff and still sticky.
- Generously flour a cutting board or other flat surface and spoon drop small amounts of the dough onto it. The size is up to you, but somewhere between a fingertip and a grape works nicely.
- Drop the gnocchi into the boiling water, but don't overcrowd the pot. Do multiple batches if you have to.
- The gnocchi will rise to the surface, but should cook for about 5 minutes. Make sure they don't have a sponge-like texture.
- When done, remove the gnocchi using a slotted spoon and transfer to a bowl or plate.
- Add the gnocchi into the sauce and sauté for a minute or two.
CINNAMON CARAMEL SAUCE
- Melt butter over medium-high heat in a high-sided pan.
- Reduce the heat to medium and add sugars, stirring constantly.
- Once the sugars have melted (you'll see they are no longer granular—about 3–4 minutes), stir in the cinnamon.
- Add in the gnocchi and stir with a wooden spoon (or toss!) until well coated.
- To serve, divide the hot gnocchi into bowls, and top each with a small amount of white chocolate.
This ricotta gnocchi is a super simple recipe you can make with your kids. Since it has no parmesan cheese, it is neutral enough to become either a savoury or sweet dish. Use a simple pomodoro (tomato) sauce and go from there, or try it as dessert! We had some fun paring this gnocchi with a cinnamon caramel sauce and topped it with white chocolate. The recipe was inspired by this one: http://www.banfibanter.com/wine-and-food/gnocchi-for-dessert/.
Recipe Attribution: Inspired by a recipe from a cookbook titled 'The Fire Island Cookbook' by Jeff Jenssen and Mike DeSimone.