Sourdough discard ricotta gnocchi is a great way to reduce sourdough waste. These gnocchi are soft, light, full of flavour and extremely versatile in the kitchen. Toss with a light tomato sauce or some extra virgin olive oil and garlic.
- 500g ricotta cheese (hung overnight if possible)
- 2 egg yolks
- 6g salt
- 60g pecorino cheese
- 200g all-purpose flour
- 100g sourdough discard
- Fine semolina flour for dusting
- Strain or hang the ricotta overnight to thicken (recommended but not essential).
- In a large mixing bowl combine the ricotta and pecorino and mix with a spatula until combined.
- Mix eggs, flour, sourdough discard and salt into the cheese mixture.
- Roll the dough into logs that are about 2cm / 0.75″ in diameter.
- Cut the tubes into 1-2 inch pieces.
- At this point you can leave gnocchi as is, or for a nicer shape that will catch the sauce roll on a fork or gnocchi board.
- Place on a sheet pan dusted with semolina to prevent then from sticking.
- Cook the gnocchi in boiling salted water until it starts to float.
- Drain the gnocchi well and toss them in the desired sauce.
- Depending on where you source your ricotta, it can vary in thickness. Hanging it will ensure that your gnocchi are lighter and hold together while cooking.
- Once you add the flour do not over mix the gnocchi as this will cause them to become tough.
- Ricotta gnocchi can be blanched in boiling water then shocked in ice water so they can be frozen for later. Just remember to drain them well before you freeze them.
- These sourdough discard ricotta gnocchi could be served with any pasta sauce. Tomato sauce, pesto, oil and garlic, braised meats are just a few ideas.
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