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.