Zaman International’s is dedicated to supporting marginalized women and children, and breaking the cycle of poverty.
The organization's new Culinary Arts Kitchen is housed in the Hope for Humanity Center in Inkster. Zaman has served over 215,000 individuals in Southeast Michigan since its founding in 2006. This assistance includes 8,000 hours of job skills and literacy instruction and the distribution of 1,018,000 pounds of food. More than 400 community partners work with Zaman to provide additional services.
It's Culinary Arts Kitchen opened in December of 2017 and was established to help clients receive vocational training and provide nutritious, homemade meals to client families. The organization is currently establishing community cooking classes to provide the general public with fun, interactive, and informative culinary experiences. Registrants will also have an opportunity to give back to their neighbors in need. A portion of the meals created during each class will be distributed to our client families through our Client Choice Food Pantry.
Ricotta Gnocchi
Make sure you get REAL Parmigiano Reggiano (it says it right on the package) and good whole milk ricotta. This will come together in one cohesive dough ball rather easily in a food processor. You only need to knead by hand for about 1 minute after it’s done mixing. Never make the day before hand - it gets mold on the top within hours. Rather make the dough, roll it, and freeze the individual gnocchi. Makes about 1 lb pasta. Serve with your favorite sauce!
Ingredients:
-2 cups whole milk ricotta
-1 tsp kosher salt
-1/2 cup Parmigiano-Reggiano, grated
-1 large egg
-1.5 cups flour + ½ cup if needed
Directions:
Put ricotta, Parmigiano-Reggiano, eggs, and salt in food processor and mix. Add flour and let all come together in a ball. Scrape out dough ball onto clean counter and use extra flour to knead and let rest in plastic wrap for ½ hour. Cut off small pieces from the dough ball, roll into logs, and cut 1” size gnocchi pieces. As your cutting and rolling don’t forget to always keep your dough ball wrapped in plastic wrap or it will dry out. Roll pieces on to finger board to form “gnocchi ridges”. Place on floured cookie sheet and try to not let touch each other. Boil in salted water for 30 seconds-1 min until they float to the top. Strain out. Can be made in advance and frozen.
