Ricotta Parmesan Gnocchi
Delicate little pillows of pasta perfection ready in minutes.
Servings: 4 servings
Ingredients
- 15 ounces of whole milk ricotta
- 3 egg yolks
- 1 cup of parmesan, finely shredded
- 1 1/4 cups of all purpose flour (plus additional for kneading)
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions
- Line a small bowl with several sheets of paper towels and transfer the ricotta into the bowl. Set aside to allow the excess moisture to be absorbed while you prepare the other ingredientsÂ
- Sift 1 1/4 cup of flour into a large bowl and add 1 cup of finely shredded parmesan, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper
- Remove the paper towels from the ricotta cheese and whisk in 3 egg yolksÂ
- Add the ricotta and egg yolk mixture to the flour mixture and gently knead until just combined
- Transfer the dough onto a floured surface and knead gently to bring the dough together
- Form the dough into a rectangle and cut the rectangle into one inch strips
- Roll the strips into ropes and cut into one inch sectionsÂ
- Roll each gnocchi along a gnocchi board or the back of a stiff fork (optional)
- Transfer the gnocchi onto a lightly floured cutting board to rest while you repeat the process with the remaining portions of dough
- Bring a large pot of water to a boil and cook until they float to the top (60-90 seconds)
- Transfer gnocchi directly into warm sauce and enjoy