Ricotta and Turmeric Gnocchi

Ricotta and turmeric gnocchi are a tasty and colorful variant of traditional Italian gnocchi. Here is the recipe:

Ingredients

• 250 g of fresh ricotta
• 1 egg
• 80-100 g of soft wheat flour, plus some for dusting
• 2 teaspoons of turmeric powder
• Salt, to taste
• Nutmeg, to taste (optional)

Preparation

1. Start by draining the ricotta well to eliminate any excess whey. You can place it in a strainer with a weight on top for about an hour, or gently press it with a spoon.
2. In a large bowl, mix the ricotta with the egg, turmeric, a pinch of salt, and a bit of nutmeg if you wish to add an additional aromatic note.
3. Gradually incorporate the flour until you obtain a homogeneous mixture that is not too sticky. You may need more or less flour depending on the moisture of the ricotta.
4. Flour a work surface and turn out the gnocchi dough. Divide it into pieces and roll each piece into long cylinders. Dust with a bit of flour if the dough becomes sticky.
5. Cut the cylinders into pieces of about 2 cm to form the gnocchi. You can roll them over the tines of a fork or on a gnocchi board to give them the characteristic ridged shape that helps to hold the sauce.
6. Bring a pot of salted water to a boil. Cook the gnocchi in boiling water and when they float to the surface, let them cook for another 1-2 minutes.
7. Remove them with a slotted spoon and dress them with your preferred sauce. A light butter and sage sauce or a simple tomato and basil match well with the delicate flavor of these gnocchi.

Curiosity

Ricotta gnocchi, compared to potato gnocchi, have a softer texture and are quicker to prepare since they do not require cooking potatoes. Turmeric, in addition to its bright color and exotic notes, offers health benefits thanks to its anti-inflammatory and antioxidant properties.