Ricotta Gnocchi

On my wish list for many months – and recently inspired by “His Birthday Dinner”, we took time over the holidays to try our hand at Michael Chiarello’s Ricotta Gnocchi and Salsa della Nonna.

Using ricotta as the base for these gnocchi produces a lighter pillowy gnocchi (don’t tell me, “pillowy in not a word”). Start making the gnocchi at least 48 hours before you want to  serve them, as you need to drain the ricotta overnight, and then freeze the gnocchi before  cooking.


  • 3 pounds whole-milk ricotta, drained  overnight in cheesecloth
  • 6 egg yolks
  • 2 teaspoons sea salt, preferably gray  salt
  • ¾ cup all-purpose flour, plus extra for sprinkling and dusting

Using the back of a large spoon, press the ricotta through a fine-mesh sieve  into a large bowl. Add the egg yolks and sea salt, and mix with a rubber  spatula. Gently fold in the flour; the less you work the dough, the lighter and  more tender the gnocchi will be. Cover and refrigerate for 30 minutes.

Lightly sprinkle your work surface [make sure it is as cold and smooth, like  marble or a countertop] and two baking sheets with flour. Pull off about a  quarter of the gnocchi dough and gently roll it into a rope about 1 inch wide.  Using a dough scraper or a sharp knife dipped in flour, cut the rope into 1-inch  pieces. Gently transfer each gnocchi to a baking sheet and dust with flour.  Repeat with the remaining dough, then slide the gnocchi on trays into the  freezer and freeze for at least 24 hours, and up to 1 month (the texture is best  when they go directly into the water from the freezer).

Bring a large pot of salted water to a boil over high heat. Cook about 24  gnocchi for 3-3 ½ minutes, or for 30-45 seconds after they float to the  surface. Transfer the gnocchi to warm plates. Following serving directions.

Author: sheilashultz

Search marketer by day, full-time Mom by night...always looking for ways to find a few moments of "me" time.

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