Housemade Ricotta Gnocchi

Serves8
Menu PartEntree
Cuisine TypeItalian
Housemade Ricotta Gnocchi

Source: Recipe courtesy of Galbani/Chef Marco Sciortino

Galbani Cheese celebrated National Italian Cheese month in September with this ricotta-forward recipe from Chef Marco Sciortino. This simple, rustic recipe for fluffy gnocchi with simple red sauce is one of ricotta's best uses, hands down. 

Ingredients

32 oz. ricotta

1/4 cup shredded parmesan

2 eggs

3 1/4 cups all-purpose flour, set aside 1/4 cup to coat surface to prepare gnocchi

1 1/2 oz. olive oil

1 tsp. kosher salt

1 24-oz. jar of tomato sauce

 

Steps

1. Mix ricotta, eggs, flour, olive oil and salt in a bowl and knead until fully blended.

2. Remove and shape into a ball on a floured surface and cut into sections.

3. Roll out dough into ropes, about 1/2 inch thick. Cut each strip into 1-inch pieces.

4. Using a fork or gnocchi board, roll each piece to make the ridges.

5. Refrigerate until ready to cook for up to 3 hours or freeze for later use.

6. In a saucepan, heat up tomato sauce. In another pan, cook gnocchi in boiling

water for about 2 minutes, drain, add the sauce and stir.

7. Serve and top with shredded parmesan cheese.

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