Ricotta Gnocchi
Ricotta gnocchi are the lighter and easier cousin to the more famous potato gnocchi, yet somehow, they take the same amount of time as boxed pasta. And that isn’t even the best part: these actually get better once they freeze. These gnocchi are always light as air, but when they cook from frozen, they also manage to have a cheesier interior that takes the whole dish to the next level.
This recipe comes courtesy of Ali Rosen from her new book, Modern Freezer Meals, out on July 6th 2021.
This recipe comes courtesy of Ali Rosen from her new book, Modern Freezer Meals, out on July 6th 2021.
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SERVINGS
8
INGREDIENTS
- 5 cups (32 ounces) firm whole-milk ricotta 2 cups freshly grated Parmesan cheese
- 1 teaspoon salt
- 4 egg yolks
- 1 cup all-purpose flour, plus more for dusting Butter or other pasta sauce (to your taste)
HOW TO MAKE IT
- Make sure your ricotta is not too wet. If it is, you can drain it over paper towels on top of a colander or use a cheesecloth and weigh it down. Once your ricotta is ready, combine it with the Parmesan, salt, and egg yolks. Add in the flour and combine gently. If the dough feels too wet to roll out (either from your ricotta or if you had particularly large egg yolks), add a bit more flour into the dough.
- Add a bit of flour to your surface. Taking the dough into pieces, roll out each piece into a long cylinder, approximately the width and shape of a breadstick, or about 1⁄2 inch. While you will need to roll the dough a fair amount, try to knead it as little as possible, and sprinkling with flour a bit as needed. Cut the dough into 1-inch pieces and set aside.
If You Are Eating Now:
Bring a pot of water to a boil. Add the gnocchi into the water (don’t let the raw gnocchi sit out too long or they will get dry) and let them cook for approximately 2 minutes, or until the gnocchi start to float. Remove the gnocchi from the pot with a slotted spoon and immediately combine with butter or sauce.If You Are Freezing for Later:
To freeze the gnocchi, place them on a parchment-lined pan, ensuring that they are not touching, and place them in the freezer. Once they have fully frozen (1 to 2 hours) move them into a resealable freezer-safe bag, making sure to remove as much air as possible.When you are ready to eat them, bring a pot of water to a boil. Add the gnocchi into the water and let them cook for 2 to 3 minutes, or until the gnocchi start to float. Remove the gnocchi from the pot with a slotted spoon and immediately combine with butter or sauce.
