Ricotta Gnocchi

Tender ricotta gnocchi made with strained ricotta, egg, Parmesan, herbs and a touch of nutmeg. Knead gently, shape, boil until they float, then toss with sauce or freeze.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Set a fine mesh strainer over a bowl and strain the ricotta for an hour in the fridge, or overnight if needed (depends on the brand).

Step 2

Using a wooden spoon, mix the strained ricotta, egg, cheese, salt, nutmeg and parsley in a large glass bowl.

Step 3

Mix in HALF of the flour and slowly add the other half until the dough comes together; it should be sticky but not cling to your fingers.

Step 4

Make the dough into a disc. Add just a little flour to prevent sticking. Knead by pulling the dough towards you, then push it away and turn it a quarter turn. Continue until slightly firm, then form into a smooth ball.

Step 5

Put the dough back into the bowl, sprinkle the top with a little flour and rest the dough for 30 minutes.

Step 6

On a floured cutting board, cut the dough into 4 quarters. Take 1 quarter and roll into a thick rope, about 18 inches long and about 3/4-inch thick. Repeat with the other 3 quarters.

Step 7

Use a sharp knife or bench scraper and cut each roll into 3/4-inch pieces.

Step 8

Roll each piece on the back of a fork or gnocchi paddle with your thumb using gentle pressure. Place on a parchment-lined baking sheet; do not pile up.

Step 9

Drop the gnocchi into a large pot of boiling salted water and boil until they float to the top. Strain, then add directly to your sauce to coat.

Step 10

For freezing: transfer the baking sheet to the freezer. Once frozen, put gnocchi into a freezer bag; they will keep about 1 month in the freezer.