I made a batch of Michael Chiarello's nonna's sauce a couple weeks ago. I ended up using the chicken from that in burritos -- some breakfast and some not. I went heavy on the roasted poblanos and jalapenos when there was chicken in the burrito. Josh says they are very satisfying and hearty.
Anyway, if you have a whole lot of sauce (not that four containers really qualifies as "a whole lot", it's time to make some gnocchi.
Instead of making it this time, I decided to just buy it. I ended up with two pounds, which was 2/3 of the recipe. You are supposed to drain the ricotta overnight, but I really didn't feel like it, so I drained it for about three to four hours.
Then I pushed it through a sieve, which is a real bitch, and I didn't even use as fine a mesh as I should have. But I have to say that it really did seem more light and fluffy.
When I was separating the eggs, I got a bit of the white into the ricotta, but I think it will be okay. Mixing up the dough seemed to have a nice texture.
Then you let it sit for 30 minutes, then flour your board and roll it out. It was certainly wetter than I remember and it was slightly less easy to roll out than last time. Cutting the gnocchi with the dough scraper was messier than last time.
After cutting the gnocchi, I put them on a floured tray, floured them, and put them into the freezer until the next day, when they would be frozen enough to put into bags.
I hope they turn out. They weren't a lot of work, but the multi-step is slightly annoying if you haven't planned out your time properly.
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