Ricotta Gnocchi
Extras
Light and fluffy ricotta gnocchi that melt in your mouth. These delicate little morsels of deliciousness pair great with your favorite pasta sauce, or some sauteed vegetables and crispy prosciutto.
Ingredients
Instructions
In a large bowl, combine ricotta, Parmesan, whole egg, and egg yolk. Season generously with salt and pepper and mix until well combined.
Add 4 ounces of flour to start and gently fold into the ricotta mixture. The dough should be soft and slightly sticky but hold together.
Dust your work surface generously with semolina flour. Turn the dough out onto the surface and divide into 4 equal portions.
Roll each portion into a rope about about 3/4 inch thick. Cut the rope into 1-inch pieces using a sharp knife or bench scraper.
Bring a large pot of salted water to a gentle boil. Working in batches, add gnocchi to the water. They are done when they float to the surface, about 2-3 minutes.
The gnocchi can be thrown in the freezer or cooked immediately.
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