Ricotta Gnocchi
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  • 2 cups whole-milk ricotta (1 pound)
  • 12 large eggs, lightly beaten
  • 11 1/2 cups grated Parmigiano-Reggiano (3 ounces), divided
  • 11/4 teaspoon grated nutmeg
  • 11 1/4 cups all-purpose flour
  • 11/2 stick unsalted butter
  • 11 (2-inch) rosemary sprig
  • 12 cups whole-milk ricotta (1 pound)2 large eggs, lightly beaten1 1/2 cups grated Parmigiano-Reggiano (3 ounces), divided1/4 teaspoon grated nutmeg1 1/4 cups all-purpose flour1/2 stick unsalted butter1 (2-inch) rosemary sprigPreparation Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough. Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet. Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander. Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes. Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese. Season with salt.



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