In this video Chef Luigi Diotaiuti from Al Tiramisu explains to Hyde-Addison students how to cook gnocchi. To see the full story about the students' trip to the Dupont Italian restaurant, click here.
Here is his recipe for Ricotta Gnocchi (feeds 6-8):
1 pound Ricotta cheese
4 ounces all-purpose flour
3 whole eggs
3 ounces Parmesan cheese
Pinch of salt
Pinch of nutmeg
Mix all ingredients in a large bowl. Flour a flat surface thoroughly for rolling out the dough. Roll sections of the dough into long thin lines. Cut the rounded sections into one-inch pieces.
Meanwhile, fill a large pot with water and add salt. Bring to boil.
Once the water is boiling add the gnocchi carefully all at once to the pot. (See video for live demonstration)
The gnocchi will sink to the bottom of the pot. Once it is ready, it will rise to the surface of the water.
Remove the gnocchi from water, strain and add to sauce.