My mom wasn't a baker, but she did make gnocchi -- and, on occasion, savory phyllo pastries. I have a hard time thinking of one specific technique because many of the things I do now, I probably learned by simply being in the room, observing, listening, and doing. Cleaning as you go was a pretty big one, though! With this recipe, I remember being taught about gently dropping the gnocchi into the pot of boiling water, but only on the sides. My Mom told me that this was one of the very first baby foods she made for me because they were so delicate. I make them now when I have a hankering for home. Serve them with sour cream, and you'll be at our Russian table. - Naked Beet —NakedBeet
Test Kitchen Notes
WHO: NakedBeet is a graphic designer, writer, and food blogger living in Astoria, Queens.
WHAT: Soft little dumplings, made with just cheese, salt, and flour.
HOW: Mix your cheese, salt, and flour, form into balls, and boil.
WHY WE LOVE IT: These dumplings are humble food at its finest: easy, quick, and deeply satisfying. Served plain with a little salt and sour cream, it's hard not to fall in love with them. Similar to potato gnocchi or flour dumplings, they're really just salty little balls of creamy cheese. And that is a very good thing. —The Editors
Pepper if you like it
In This Recipe
Mix the farmers cheese, eggs, and salt together. Incorporate all the flour. The consistency should be that of the dough coming together without looking like pasta dough or bread dough. It should still have a bit of stickiness to it. The less flour you add, the more delicate in taste the gnocchi will be.
Set a pot of water to boil and keep on high until you're ready to place in the gnocchi.
Once all the dough is mixed, start forming little balls of dough, about 1/2-inch wide, giving them a firm push in the center. Drop them gently into the boiling water. They will take a few seconds to cook and when they surface to the top, they're done!
The most humble way of eating them is with some sour cream and salt, but you can also dress them in a more zesty pesto sauce or gremolata.