Most ricotta gnocchi are so light they have no structure. I wanted to create a ricotta based dough that had structure and some substance. In my mind and in my mouth I needed to differentiate what we were making. I blended ricotta, cream cheese, non-fat milk powder, flour and salt into a wet dough. I scooped the dough and rolled the scoops in flour to create a presentable shape.
The dumplings cook in 3 minutes. The have a light spring and a tender bight. They are not clouds. They are ricotta dumplings.
Years Past
January 12, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
