Gnocchi di Ricotta
Hummingbird Pastaria's ricotta cheese gnocchi recipe. (*Serving suggestion in recipe notes.)
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
“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