Ricotta Gnocchi


1 ½ cups, (15 oz container) ricotta cheese, whole milk
3 egg yolks
1 cup AP Flour
¾ cup parmesan cheese, grated
salt & pepper to taste

Place ricotta on paper towels & pat down with another paper towel to drain off excess water.

In large mixing bowl, mix the ricotta & egg yolks. When blended, add 1 cup flour & ¾ cup parmesan cheese. Mix. Add salt & pepper to taste.

Flour surface on table. Using hands, place dough on surface & start to flatten into a disc . Using a knife, cut dough into wedges . Using hands, roll each wedge into ¾ inch logs. Using a knife and place on baking sheet, cut roll into bite size pieces. Lightly dust gnocchi pieces with flour (this stops them from sticking together).

Carefully transfer the gnocchi to boiling, salted water & cook for 30 seconds. They will float to the top when ready. Drain. To serve, add to sauce of your preference.

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