Yesterday night I had a blast. I had the great opportunity to cook with 8 amazing 9 years old girls. We prepared ricotta gnocchi together and had lot of fun (recipe in bio). They were engaged and curious. One of the girls, Sarah, asked me what inspired me to start this career. The answer is that cooking makes me feel at home. As many Italians, I grew up in a kitchen and cooking is for me a moment of joy. I hope to inspire more family to take time to cook with their kids as I did with my family when I was a child. I want to share my cooking with other people who love food like me. I want to share the concept of meals as a moment of pause from everything else. A meal where you don’t rush, where you enjoy quality time with the people you love. Without phones, without worries. Even if our lives almost went back to normal try to keep one of the good things that we were forced to learn in 2020. Slow down.
INGREDIENTS: (2 servings)
250g ricotta cheese (1 cup)
160g flour (1 cup)
1 egg
couple of spoons of shaved parmesan
a pinch of salt
nutmeg
INSTRUCTIONS:
Bring salted water to boil
Remove the liquid part from ricotta, mix it with the egg, nutmeg, parmesan and salt
Add the flour
The dough shouldn’t stick, add more flour in case
On a baking tray dusted with flour roll cilindrers (I get 4/5 cilinders)
Cut the gnocchi, I don’t like them very small but you can choose your size as long as they are all about the same
Boil the gnocchi, they will be ready when they float on the surface
Take them out with a skimmer and tranfer them into a pan with your sauce
The girls melted 2/3 spoons of butter into a pan with one garlic clove and sage and pour their gnocchi into the pan for a couple of minutes
Last night since I had amazing fresh tomatoes I squeezed a garlic clove into the pan with some olive oil, chopped two ripe hairloom tomatoes, fresh basil. Cooked for about 10' and add my gnocchi. In any case add plenty of Parmigiano Reggiano cheese.
Buon appetito!