Presented by Savory Grille
- 1 lb. ricotta cheese
- 8 oz. all-purpose flour
- 1 large egg
- 1 large egg yolk
Stir together the ricotta cheese, flour, egg, and egg yolk in a large bowl until evenly blended. Transfer dough to a floured work surface and divide dough into 4 pieces. Roll each section into 1/2-inch-thick ropes, dusting with flour as needed to prevent sticking. Cut ropes into 1-inch pieces and place on a lightly floured baking pan. Refrigerate until ready to use, at least 1 to 2 hours.
Bring a large pot of lightly salted water to a boil over high heat. Add gnocchi, several at a time, and stir gently. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain and finish to your taste.
To serve: To go simple, place gnocchi in a large serving bowl, drizzle with olive oil, add a handful of fresh chopped herbs, and toss; sprinkle with Parmesan as desired. These tender little dumplings are also excellent with pesto or your favorite red sauce.
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As seen in the Winter/Spring 2018 Issue
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