Ricotta Gnocchi

Make a big batch of these gnocchi and freeze leftovers for future quick weeknight meals

I've always been confident with my cooking ability, but there are certain things I like to leave to the professionals (puff pastry, complicated sauces, etc.). Gnocchi used to fall into that category, as I've tasted the difference between perfect pillowy clouds of deliciousness and dense, gummy disasters. Potato gnocchi is an all-day cooking event with countless steps, but its equally tasty and much easier-to-make sister, ricotta gnocchi, is much more approachable. I chose to make an adaptation of this recipe, which yielded incredibly soft and tender gnocchi. If you're like me, you'll want to make extra and freeze them for a future quick weeknight meal.


Ricotta Gnocchi:

• Place 24 oz. whole milk ricotta in a towel-lined strainer over a bowl and let sit in the fridge overnight. Pour off liquid that collects at the bottom of the bowl.
• In another large bowl, mix together 1 c. flour, 2 eggs, the ricotta, and salt and pepper until well-combined.*
• Use a 1/2 tsp. measure to grab the dough, then use your hands to roll each spoonful into a ball.
• Place the gnocchi on flour-dusted baking sheets and refrigerate for at least 30 minutes.**
• Drop the gnocchi into lightly boiling water and cook for 4-6 minutes, or until gnocchi float to the top and are cooked through.***
• Toss the gnocchi in a pan with warm tomato or brown butter sauce for another minute.
• Divide gnocchi onto plates and top with parmesan cheese.

Serves four - six
*Do not overmix or your gnocchi will be tough. Add a few more tbsp. of flour if your dough is sticky.
**If freezing your gnocchi, place the baking sheet in the freezer until the gnocchi are completely frozen. Then place them in a plastic bag and return them to the freezer.
***Do not overcrowd the pot or your gnocchi will stick together. You may need to cook them in batches if you're making a lot.