Ricotta Gnocchi recipe
by Chef Chad Stewart
What you will need is a firm ricotta not the creamy kind; I use a Sheppard ricotta from a market, Monforte Diary, or you can make your own!
- 425-450 grams of ricotta
- 1 cup of grated Parmesan
- 2 Farm fresh eggs
- 1 cup of all purpose flour
- Extra flour to help roll (don't over work dough and don't add too much more flour, it will look wet but that's key for soft dumpling)
Equipment: large pot with salted water bring to a simmer while making gnocchi, surface area to make gnocchi, large bowl, knife or bench scraper to cut gnocchi.
Add ricotta to bowl, flour, eggs and Parmesan, gently bring together with wood spoon, once it feels like a loose dough dump onto counter with some extra flour so it doesn't stick.
Continue to work dough shaping it into ball.
Roll out small cylinder logs, cut 1 inch pieces and drop into boiling water, cook 20 seconds or so, they will float up. Scoop out with slotted spoon or strainer.
You can add them to a sauce and eat right away or cool them down and add to any sauce or as a side when you’re ready to.
I like to eat it freshly boiled, however you can prepare the day before and reheat for when you have a company expected.
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