Ricotta Gnocchi

It’s the end of June (where did the month go?), and the temperatures are beginning to rise. That said, it’s nice to have gnocchi which cooks in 60 seconds, and with a quick toss in a pan of your sauce of choice – dinner is served!

  • 1 1/2 cups whole milk ricotta cheese (15 oz.)
  • 3 large eggs yolks
  • 1 cup flour
  • 3/4 cup freshly grated parmesan cheese
  • 3/4 teaspoon table salt
  • 1/4 teaspoon freshly ground pepper
  1. Let the ricotta drain in a strainer for 30 minutes or remove the excess moisture using paper towels.
  2. In a large bowl, stir the ricotta and egg yolks together, then add the flour, parmesan, salt, and pepper.
  3. Shape the dough into a disk, and on a lightly floured surface, cut the dough into eight wedges – like a pie.
  4. Roll out each wedge with your hands into a log that’s 3/4″ wide. Cut log into bite sized pieces. Dust them lightly with flour so they don’t stick together.
  5. Ease them into a pot of boiling water, when they float to the top – usually in 30 to 60 seconds, they’re done!
  6. Toss them with your favorite sauce – I made an asparagus pesto, but you could make a tomato sauce, brown butter with sage, or whatever floats your boat!
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2 Responses to Ricotta Gnocchi

  1. Old NFO says:

    That sounds good! Most of the gnocchi I’ve had has been WAY too salty!

  2. Tina says:

    They probably didn’t use freshly grated cheese – the kind in the can tends to be salty.

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