Recipe: Ricotta Gnocchi

Ricotta gnocchi is a lighter and fluffier version of a gnocchi dish.

Ricotta gnocchi is a lighter and fluffier alternative to the gnocchi family, making this a tasty dish for summer. Experience this delicious recipe.

2 cups fresh ricotta
2 tablespoons White Truffle oil
¼ cup finely grated parmesan
Salt to taste
2 egg yolk
1 egg
½ to 1 cup all-purpose flour. plus more for dusting
½ cup semolina flour for dusting gnocchi – not for actual mix

Place ricotta in coffee filter and drain overnight in your refrigerator. Make sure water drains out before making the recipe.

Then, add ricotta to a food processor and puree for 1 minute. This will make sure the texture is smooth.

Add the ricotta to mixer with the paddle attachment and slowly mix ricotta with all other ingredients, except the flour. You will need to add as much flour as it takes to allow mixture to become just slightly dry but not sticky. The amount of flour can vary depending on the moisture left in the cheese. Add flour slowly, and when the mix does not stick to your fingers, stop mixing and separate into 4 balls of equal size.

Refrigerate balls for 30 minutes then roll out into ¾ inch tubes, then slice with knife into 1 inch pieces. Take your thumb and place on each piece and slowly roll back thumb to create a wave in gnocchi.

Prepare a large pot of salted boiling water. Drop gnocchi in water and wait until they float for 1 minute then they are done.

Toss with parmesan cheese and brown butter, and serve.