Ricotta Gnocchi
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Ricotta Gnocchi
Category
Potatoes, Pastas and Grains
Ingredients
- 2 cups Ricotta cheese
- 1/2 cup parmesan cheese, grated
- 1 1/2 tablespoon Fustini’s Meyer Lemon Olive Oil
- 2 eggs, large
- 1 1/4 cup all-purpose flour
- as needed, Semolina flour
- 1 tablespoon black pepper, ground
- 1 tablespoon Kosher salt
Ingredients
Directions
- Gather all mise en place. Bring a large pot of salted water to a boil. Using paper towels, press as much liquid out of the ricotta as you can. Combine the ricotta, parmesan, olive oil, eggs, and 1 pinch salt in a mixing bowl and mix thoroughly. Add all-purpose flour in 3 parts, stirring with a rubber spatula. Bring the dough together in a small ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter.
- Cut the dowl into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter. Cook the gnocchi in the boiling water for 2 minutes. Reserve for the sauce of choice. Alternatively you can freeze the uncooked gnocchi for up to 2 weeks.