2 cups (500g) Ricotta, strung overnight
1 whole egg
¾ cup (180g) pumpkin purée, strung overnight
⅓ cup (2.75 oz) all purpose flour
½ tsp ground black pepper
1 tsp kosher salt
tinidazole price Directions
Place the ricotta in an appropriate sized square of cheesecloth containing two layers. Bring all four corners of the cheesecloth together and twist them until the cheesecloth has tightened around the ricotta.
Wrap butchers twine around the top of the cheesecloth to prevent it from loosening. Be sure to leave some twine to use for hanging. In the fridge, tie the remaining twine to a shelf and allow the ricotta to hang. Place a container under the ricotta to catch any liquid. Repeat this same process to hang the pumpkin purée.
Combine all the ingredients, and mix until incorporated, being careful not to overwork.
Allow the dough to rest for at least a half hour before you roll it out. Take small amounts of the dough and roll into tubes approximately one inch thick. Be sure to have some flour set aside for rolling as the dough may stick to the cutting board. Once rolled out, make approximately 1½ inch cuts. Place the cut dough on a baking sheet lined with parchment paper that has been dusted with a little bit of flour.
Place the dough in boiling salted water, being sure to be delicate so as not to ruin the shape of the dough. Do not add too much at a time, as this may cause them to stick to the bottom of the pot. Cook the gnocchi until it is floating. Remove the gnocchi from the water and lay it on a baking sheet that is lined with parchment. Drizzle with a little bit of olive oil to prevent them from sticking. Cool in the fridge.