Sheep Cheese Gnocchi
Gnocchi is a classic Italian pasta that has been a beloved dish in Mediterranean cuisine for centuries. Originally made with potatoes, there are many variations. The sheep cheese version adds a creamy, rich flavor to the dish, making it a perfect choice for a quick yet special dinner. Homemade gnocchi is soft and light, and the sheep cheese lends it an intense, distinctive taste. If you haven't tried making it at home, this recipe is simple and a great choice for beginners!
Ingredients for this recipe
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Preparation Steps
1
Peel the potatoes and cut them into smaller pieces. Place them in a saucepan, cover with water, add a pinch of salt, and cook until tender, about 20 minutes.
2
Once the potatoes are cooked, drain them well, then use a potato ricer to mash them into a large bowl. Let them cool down slightly so they're not too hot when you add the other ingredients.
3
Add the flour, egg yolks, and a pinch of salt to the cooled potatoes. Knead by hand or with a spatula until you have a smooth, soft dough.
4
Divide the dough into four equal parts, then roll each part into a log about 2 cm thick. Cut into 2 cm pieces, then gently press each piece with a fork to create the characteristic gnocchi pattern.
5
Bring a large pot of salted water to a boil. Add the gnocchi in smaller batches to the boiling water. As soon as they float to the surface (about 2 minutes), remove them with a slotted spoon and set aside.
6
In a large skillet, melt the butter over medium heat, then add the cooked gnocchi. Sauté for 2-3 minutes, until lightly golden brown.
7
Grate the sheep cheese over the gnocchi and sprinkle with freshly ground black pepper. Toss to combine, then garnish with fresh, chopped parsley before serving.
