🌚 Ricotta Gnocchi 🐐
SOURCE: J. Kenji Lopez-Alt
STORAGE: Freeze for months
INGREDIENT QUANTITY PROCEDURE
highest quality ricotta
16 oz
  1. 1 Line a large plate with paper towels, and squeeze ricotta between another set of paper towels to dry it.
  2. 2 Transfer ricotta to a large bowl on a scale.
microplaned parmesan
2 oz
  1. 3 Combine, stirring with a spatula.
  2. 4 Continue adding flour, 1tbsp at a time, until sticky but not loose.
whole eggs
2
egg yolks
2
salt & pepper
to taste
flour
6 oz
flour
  1. 5 Transfer to a lightly floured work surface.
  2. 6 Roll into 1 2 "- 3 4 " logs, and cut into bite-sized pieces.
  3. 7 Freeze for at least 30 minutes (storing for months at this point, if required).
  4. 8 Bring salted water to a boil.
  5. 9 Boil until they float (~3 minutes).
SCALING:
USED IN: Gnocchi with Asparagus and Prosciutto