Cheese Gnocchi from Medieval Italy

INGREDIENTS

• 1 lb (450 g) fresh cheese*, I used mild goat cheese
• 4 egg yolks
• 3/4 cup (90 g) semolina flour, more or less as needed
• Hard cheese like parmesan or pecorino, for topping

*The original recipe isn’t specific, so I recommend that you use something that you really enjoy because it will be like 80% of the flavor of the finished gnocchi.

DIRECTIONS

1. If your cheese is firm, mash it until it’s soft. You can use a large mortar and pestle for this, but I just used my hands for this and the rest of the dough-making process. It’s messy, but works well.
2. Once the cheese is soft, add the egg yolks and work them into the cheese.
3. When the egg yolks are incorporated, add about half of the flour and mix it in. Continue to add the flour a little at a time until the dough starts to come together. You only want to use enough flour so that it forms a soft dough that can hold its shape. You may need more or less flour depending on the moisture level of your cheese.
4. Divide the dough into three pieces (you can eyeball this, it doesn’t need to be exact). Roll each piece into logs about 1 inch (2.5 cm) thick.
5. Bring a large pot of water to a boil. If your cheese isn’t salty, add some salt to the water as you would for other pasta.
6. When the water boils, carefully ladle some of the hot water onto a cutting board, then place one of the dough logs onto the wet board. Hold the board over the pot and cut off walnut-sized pieces of the dough with a ladle, spoon, or knife, letting each piece drop into the water.
7. Boil the gnocchi for about 30 to 45 seconds, or until they float. Remove them with a slotted spoon and set them aside. Repeat the cutting and cooking process with the remaining two logs of dough.
8. When all the gnocchi are cooked, place them on a serving dish, grate some cheese over them (use plenty for extra authenticity), and serve them forth.