"I let you in on a little secret. Making ricotta at home is easier than finding quality store bought. No messing around, my 3 step ricotta will amaze you and may never have you buying basic, flavourless, preserve ridden ricotta again. But let’s take it back a few notches. Welcome to a true Italian culinary experience awaiting you right at home."
Homemade Ricotta Gnocchi in a Tomato Wine and Sage Reduction
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Prep time: 1hr 20mins
Cook time: 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 liter whole milk
- 1 1/2 teasopon dried oregano
- 1/4 juiced lemon
- 1 teasopon salt
- 2 organic eggs
- 2 1/4 cups all purpose flour
- 2 vine ripen tomatoes
- 1/2 cup white wine
- 2 cloves of diced galric
- 1 small diced white onion
- 1/2 teasopon thyme
- 2 leaves sage
Method
Step 1
In a small pot, heat your milk and oregano until it begins to boil. Add your lemon juice and once the mixture begins to curdle, turn the heat off and leave to sit for 20-30 minutes.
Step 2
Pour the mixture through a cheese cloth with a bowl fitted underneath so your cheese is separated in the cloth from the whey liquid. Place the liquid in a jar and this can be used for scrambled eggs, in proteins shakes or as a broth for ravioli. Place the cheese in a small bowl and refrigerate.
Step 3
Once the ricotta is cool, place into a large mixing bowl along with the salt and eggs. Mix, breaking up the ricotta. Add half the flour and fold through. Once incorporated, fold in the remaining flour. The mixture will be sticky but don’t over flour it otherwise you will end up with very tough gnocchi.
Step 4
Flour a clean work surface and empty the dough. Separate into 6-7 equal parts. Working on one part at a time, cover your hands with flour (to avoid the dough sticking) and roll into a 10 centimeter log about 1-2 centimeters in circumference. Cut into small gnocchi pieces about 1/2 centimeter big. Place on a plate ensuring they do not touch. Repeat with the remaining dough balls.
Step 5
Pour boiling water into a large pot and once the water is rolling individually place the gnocchi pieces in but divide the lot into 2-3 different times. Once the gnocchi rises to the top, remove them with a slotted spoon and repeat with the remaining gnocchi.
Step 6
Meanwhile, in a large saucepan, cook your onion and garlic with a tablespoon of canola or vegetable oil for 3-4 minutes. Add your tomatoes, thyme and sage and cook for 5-6 minutes until they begin to break down. De-glaze the pan with the wine and add salt and pepper to taste. Sometimes I like to add half a teaspoon of white sugar to balance the tartness but this is up to you.
Step 7
Place the boiled gnocchi into the tomato sauce and mix well. Heat for 2-3 minutes and then plate into small bowls with a drizzle of extra virgin olive oil and sage leaves (optional).