Ricotta Cheese Gnocchi
Chef Jared Gierisch
RECIPE NOTES
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes 4 portions
INGREDIENTS
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1 gallon water
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15 oz. whole milk ricotta cheese
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3 ea. egg yolks (large eggs)
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1 cup all-purpose flour (for recipe)
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¼ tsp parmesan cheese (optional)
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¾ tsp salt
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¼ tsp black pepper
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¼ - ½ cup flour (for dusting and rolling gnocchi)
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1 cup favorite tomato sauce
DIRECTIONS
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Put the water in a large pot and put on the stove to boil.
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While the water is heating, place 3-4 paper towels on a large plate and spread the ricotta on the paper towels in an even layer. Place another layer of 3-4 paper towels on top of the ricotta. Press down, this will dry the ricotta out.
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Scrape the dried ricotta into a bowl with a spatula. Add the egg yolks to the ricotta and stir briefly to combine.
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Add in the flour, parmesan, salt and pepper, and stir until evenly combined. Avoid over-mixing.
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Shape the dough into a round disk with your hands and transfer it to a lightly-floured cutting board.
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Using a floured knife, cut the dough into eight even “pie shaped” wedges.
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Using your hands, gently roll out each wedge out into an even log, approximately ¾ of an inch wide.
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Cut each log into individual bite-sized gnocchi squares about ¾-1 inch pieces.
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Lightly dust the gnocchi with flour once more and give them a quick toss so that they are all lightly coated with flour. (This will help prevent them from sticking together.)
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Put the tomato sauce on the stove to heat up.
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Carefully drop the gnocchi into the boiling water to cook. Cook for about 30 seconds, when they are cooked they will then float.
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Drain the gnocchi, and toss with the heated sauce and serve.