Chive Gnocchi with Garlic Oil

I know what you’re thinking. Why make gnocchi from scratch when you can just buy it in the store, right? Because it’s pretty easy and it tastes infinitely better, silly. This recipe, which I adapted from Simply Organic, takes a little time but the result is truly off the hook. Please know I wouldn’t put you through making your own handmade ricotta gnocchi if it wasn’t worth your while! I also made a batch of homemade ricotta for this recipe, which worked beautifully. You can use the store-bought variety if you prefer, but you may need to drain it in a colander for 10 minutes or so before beginning to make sure it’s dry enough.

  • 2 garlic cloves
  • 1/4 cup olive oil
  • 2 cups fresh handmade ricotta cheese
  • 1/2 cup minced fresh chives
  • 1 large egg, beaten
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly grated black pepper
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1-1/2 cup all-purpose flour, plus more for rolling the dough
  • Marinara sauce, optional
  • 1/4 cup finely chopped flat-leaf parsley
  • Using a meat mallet or the flat side of a knife, smash the garlic cloves. Place the garlic cloves in a small bowl. Sprinkle with kosher salt, then mash lightly with a fork. Add the olive oil, then allow it to sit as you make the dough. The flavor will intensify as it sits.
  • Bring a pot of salted water to a boil.
  • Meanwhile, in a large bowl, combine the ricotta, chives, egg, salt, pepper and Parmigiano-Reggiano. Add the flour 1/4 cup at a time until the dough holds together in such a way that a small piece of it can be formed into a little ball. Drop the ball into the boiling water to see if it holds together. If it does not, add another couple tablespoons of flour and try again. The ball will stay intact and after a minute or two, bob to the top. Remove the water from the burner and set aside. Don’t dump it out because you’ll need it again in a while, after you’ve shaped and cut the gnocchi.
  • Divide the dough into four equal portions. On a well-floured surface (I used a large wooden cutting board), roll one section of the dough at a time into a long rope with floured hands. It should be about an inch in diameter. Use a sharp knife to cut the rope into one-inch pieces, then press each piece lightly with the tines of a fork. Set aside on a plate. If you are making additional gnocchi to freeze, sprinkle them lightly with flour to prevent them from sticking to each other.
  • Return the hot water to the burner and bring back to a boil. Drop the gnocchi in the hot water and cook just until they bob to the surface, about 2 minutes. Remove gnocchi with a slotted spoon.
  • To serve, place a few tablespoons of marinara on plates, if using. Place gnocchi atop the marinara, then drizzle with a teaspoon of the garlic oil. Finish with the chopped parsley.
  • Quick Tips
  • 1. I figure if you’re going to go to the trouble, you may as well get a couple dinners out of it. You can easily double this recipe and freeze half for later.
  • 2. Next time I might experiment with whole wheat flour. I’d try about 1/2 cup whole wheat flour and keep 1 cup of the all-purpose flour for starters. If and when I do this, I’ll return to let you know how it goes.

Preparation time: 45 minute(s)

Cooking time: 2 minute(s)

Number of servings (yield): 4

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