This recipe makes eight three-ounce portions of gnocchi.
Ricotta GnocchiJune 8, 2015 Print
Recipe courtesy of Chef Dave Smart
- 2 cups (500 ml) ricotta cheese
- 2 egg yolks
- 1/4 cup (60 ml) grated parmesan
- 1 1/2 cups (375 ml) flour + 1/2 cup (125 ml) for kneading
- 1 tsp (5 ml) salt
- Combine ricotta, egg yolks, and parmesan in a large bowl.
- Add flour and form a cohesive dough, taking care to mix gently, lest your dough be too tough.
- Turn dough out onto a floured work surface and gently knead the dough until smooth. Cut dough into 4 equal portions.
- With one portion at a time, roll into a long snake approximately 1/2 inch in diameter. Cut into 3/4-inch long pieces and transfer to a floured sheet pan.
- Bring a large pot of salted water to a boil. Add the formed gnocchi in batches to the boiling water and cook until they float at the surface. Remove with a slotted spoon and transfer to an oiled sheet pan. Repeat with remaining gnocchi.
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