Ricotta Gnocchi

~500g Fresh ricotta

200-300g 00 or AP Flour

60g Parmigiano/Pecorino/Both

1 Egg

1 Yolk

10g Salt

Ricotta - Most ricotta is sold in 400-600g tubs or vacuum packs. I prefer to use the vacuum packed version as it’s much drier than the traditional. If you can only find the ricotta sold in tubs, you’ll need to drain it prior to use. Place a fine strainer above a bowl and dump the ricotta in. Place a small plate upside down onto the ricotta and put a weight on top of that to press the ricotta down (a can of beans works well). Leave it in the fridge overnight to drain.

Flour - 00 or AP flours work well. As you’ve noticed, I’ve included a range of weight for the flour. That’s 40-60% the weight of the ricotta. For more consistent results, weigh the ricotta have an accurate flour ratio. I tend to use a 55-60% ratio. At this range, the gnocchi are very easy to work with and provide a bit more texture. If you enjoy very soft gnocchi, go with 40%. They will be more difficult to work with but are just as good.

• Using a stand mixer and the paddle attachment, whip the ricotta, cheese, and eggs together until smooth. 1-2 minutes.

• Add the flour and salt and mix on the lowest setting until all the flour is absorbed. You’ll start to hear the mixer working harder.

• Dump the dough onto a lightly floured surface and knead until relatively smooth. Try not to overwork the dough at this point.

• Wrap the dough and put it in the fridge to rest for at least an hour. This dough is much easier to work with if cool.

• Once cool, divide the dough into 4 pieces lengthwise and divide those in half again so that you have 8 long pieces of gnocchi dough.

• Roll out each piece into ropes that are about 1.5 cm wide. You can make them bigger or smaller if you prefer. Dust with flour when needed.

• Once you have all 8 ropes rolled out, line them up and lightly flour them. Roll them in place so they are evenly covered.

• Using a bench scraper or knife, cut the ropes into square pieces. Or, if you’re not going to roll them, you can cut them on a bias for little diamond shapes.

• Each piece now has 2 cut and 4 rolled sides. Hold each one between your index and ring finger so that the cut sides are facing your middle finger and thumb.

• Using a gnocchi or textured board, roll the pieces gently over them. Try not to drag the dough. You just want to impart some texture and leave a soft dimple on the inside of each piece of gnocchi.

• Lightly flour your finished gnocchi and refrigerate for immediate use, or freeze for future use.