Creamy Ricotta Gnocchi

Gnocchi can be formed 3 months ahead. Freeze on baking sheet, then transfer to resealable bag. Cook from frozen.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wrap ricotta in a kitchen towel and wring out over sink to remove as much liquid as possible. Place wrapped ricotta in a colander set inside a large bowl and chill 1 hour.

Step 2

Bring lemon zest and heavy cream to a simmer in medium saucepan. Reduce heat and simmer, stirring occasionally until sauce is reduced by half, 15-20 minutes.

Step 3

Meanwhile, gently unwrap the ricotta and transfer to a medium bowl. Mix in egg, nutmeg, 1 oz. Parmesan, 1/4 tsp kosher salt, and pepper. Add 2/3 cup flour and mix until dough comes together.

Step 4

Gather dough into ball and transfer to a lightly floured surface. Divide into quarters, then divide each piece into 4-6 portions. Roll each portion into a 1/2 inch thick rope and cut into 1/4-1/2 inch long pieces. As you work, arrange gnocchi into a single layer on a semolina-dusted baking sheet and keep covered with barely moist paper towels.

Step 5

Working in batches, cook gnocchi in a medium pot of gently boiling salted water until they float to the surface, about 30 seconds, then continue to cook another 30 seconds more. Using a slotted spoon, transfer gnocchi to a lightly oiled baking sheet.

Step 6

Add 1/4 tsp kosher salt to sauce and season with pepper. Add gnocchi and butter to sauce, stir until butter is melted and gnocchi is heated through, about 1 minute. Remove from heat, taste and season with more salt if needed. Divide gnocchi among shallow bowls and top with more parmesan and pepper.