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Ricotta Gnocchi


This recipe makes eight three-ounce portions of gnocchi.

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


  1. Combine ricotta, egg yolks, and parmesan in a large bowl.
  2. Add flour and form a cohesive dough, taking care to mix gently, lest your dough be too tough.
  3. Turn dough out onto a floured work surface and gently knead the dough until smooth. Cut dough into 4 equal portions.
  4. 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.
  5. 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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