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Ricotta Gnocchi Recipe

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This recipe for Ricotta Gnocchi, by , is from Palmieri Family-Tree Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Denise Barone


12 oz whole milk ricotta (about 1 1/2 cups)
1 oz grated parmigiano (about 1/2 cup)
4 to 6 oz all-purpose flour
1 whole egg and 1 egg yolk
Salt and pepper
Semolina flour

2 cups tomato sauce

Line a large plate with three layers of paper towel or use a clean mopeena
Transfer ricotta to the towels and spread with a rubber spatula
Place another layer or mopeena on top and blot excess moisture

Use a scale and weigh the ricotta
Add parmigiano, 3 1/2 oz of flour, egg and egg yolk, season with salt and pepper and mix with the spatula
Mixture should be sticky but not loose and after one minute, add a tablespoon of flour at a time if it is still very moist
Transfer dough to a lightly floured surface and dust the top with flour
Flatten to a 4 - 6 disk and cut into quarters using a bench scraper
Working one piece at a time, roll dough into a 6 log dusting with flour as necessary
Split log in half and roll each about 12 long and 3/4 wide ending up with 8 logs

Using the bench scraper, cut each into 8-10 gnocchi
Transfer to parchment lined baking sheet dusted with semolina shaking lightly to coat

To cook, boil a large pot of salted water, add gnocchi, stir gently until they float for about 30-60 seconds. Should need about only 3 minutes total

Reserve pasta water and top with sauce, or EVOO, herbs, cheese

Gnocchi may be frozen. Put sheet in freezer for 30 minutes then put into a freezer bag for up to 2 months. Cook frozen by adding a few minutes to cooking time.

Number Of Servings:
Number Of Servings:
3 - 4




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