Ricotta Cheese Gnocchi Recipe

Chattanooga’s Must Try Foods From Around the World That’ll Make an Impression

 

Located in the heart of the Southern United States, Chattanooga pushes boundaries with its impressive lineup of ethnic cuisine. From Brazilian, West African, and Japanese to Mexican, Thai, and Guatemalan, the Scenic City serves up unique eats in style. With indigenous ingredients and far-flung flavors, there’s always something delicious to try.

 

By Christina Cannon

Photography by Rich Smith

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“Every morning the Hummingbird Pastaria kitchen hand-rolls light and delicate ricotta gnocchi, which is paired with locally-grown mushrooms and with seasonal vegetables and Parmigiano-Reggiano butter. Our kitchen strives to emulate the Italian practice of from-scratch preparation that puts fresh, local ingredients at the center of our dishes.”

– Patrick Halloran, Chef & Co-Owner

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Hummingbird Pastaria

Gnocchi di Ricotta con Verdure

 

Ingredients for the ricotta gnocchi    
  • 8 oz. ricotta
  • 2 egg yolks
  • 1 Tbsp. salt
  • 1/2 tsp. pepper
  • Pinch ground nutmeg
  • 1 oz. freshly grated Parmigiano-Reggiano
  • 1 tsp. fresh green onion, finely chopped
  • 1 tsp. fresh basil, finely chopped
  • 1 tsp. fresh parsley, finely chopped
  • 1/2-3/4 cup all-purpose flour

 

Directions for the ricotta gnocchi

Mix all ingredients in a large mixing bowl until dough forms and is movable. Transfer to a work surface. Roll into a large log and divide into workable portions. Roll portions into long 1/2-inch diameter snakes. Do not be afraid to flour your work surface to avoid sticking. Cut gnocchi snakes with a dough blade into 1-inch pieces. Flour and transfer to a sheet tray to rest. Cook in boiling salted water until they rise to the surface. Allow them to cook about 1 additional minute once floating. Transfer using a skimmer to an oiled sheet tray and let rest. Gnocchi should feel firm but delicate. For a complete dish, serve gnocchi with roasted vegetables and Parmigiano-Reggiano butter.

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Hummingbird Pastaria's Gnocchi di Ricotta con verdure

Gnocchi di Ricotta

Hummingbird Pastaria
Hummingbird Pastaria's ricotta cheese gnocchi recipe. (*Serving suggestion in recipe notes.)
Course Main Course
Cuisine Italian

Equipment

  • Large mixing bowl
  • Dough blade
  • Sheet pans
  • Large Pot
  • Skimmer

Ingredients
  

  • 8 oz ricotta
  • 2 egg yolks
  • 1 tbsp salt, divided (1 tsp. for dough, remainder for water)
  • ½ tsp pepper
  • 1 pinch ground nutmeg
  • 1 oz freshly grated Parmigiano-Reggiano
  • 1 tsp fresh green onion, finely chopped
  • 1 tsp fresh basil, finely chopped
  • 1 tsp fresh parsley, finely chopped
  • ½-¾ cup all-purpose flour

Instructions
 

  • Mix 1 tsp. of salt and all other ingredients in a large mixing bowl until dough forms and is movable.
  • Transfer to a work surface. Roll into a large log and divide into workable portions. Roll portions into long 1/2-inch diameter snakes. Do not be afraid to flour your work surface to avoid sticking.
  • Cut gnocchi snakes with a dough blade into 1-inch pieces. Flour and transfer to a sheet tray to rest.
  • Add remainder of salt to a pot of water. Cook gnocchi in boiling salted water until they rise to the surface. Allow them to cook about 1 additional minute once floating.
  • Transfer using a skimmer to an oiled sheet tray and let rest. Gnocchi should feel firm but delicate.

Notes

*For a complete dish, serve gnocchi with roasted vegetables and Parmigiano-Reggiano butter. 

“Every morning the Hummingbird Pastaria kitchen hand-rolls light and delicate ricotta gnocchi, which is paired with locally-grown mushrooms and with seasonal vegetables and Parmigiano-Reggiano butter. Our kitchen strives to emulate the Italian practice of from-scratch preparation that puts fresh, local ingredients at the center of our dishes.”
– Patrick Halloran, Chef & Co-Owner
Keyword gnocchi, gnocchi from scratch, hummingbird pastaria, pasta, pasta from scratch, ricotta, ricotta cheese, ricotta gnocchi, vegetarian recipe
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