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HOMEMADE RICOTTA GNOCCHI

Ingredients

  • 16 oz. Galbani double cream ricotta
  • 3 egg yolks
  • 1 C "00" flour
  • 3/4 C Parmesan cheese, freshly grated
  • kosher salt/pepper
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I recently became an ambassador for Galbani Cheese. The company sent me a shipment full of their amazing ricotta cheese products and dips. I had already used their double cream ricotta in my Baked Meatballs recipes. Yesterday, I had my Braised Short Ribs recipe on my mind and wanted to pair it with homemade ricotta gnocchi. I tried making homemade gnocchi once before, and did not like the outcome. I found this recipe from Gimme Some Oven on Pinterest, and just knew I just had to try! Perfection. The dough was so light, yet each and every pillow held together, beautifully.

If you do not feel like pairing the gnocchi with my short rib ragu (not sure why you would not), just heat up your favorite sauce, or even create an amazing one on your own. The gnocchi will take only about 20 minutes from start to finish. I did use “00” flour from Delallo to create a much lighter texture. You can substitute with all-purpose.

a white bowl of homemade ricotta gnocchi

The double cream ricotta does not really contain that much water, yet you still need to drain. Lay a few paper towels on a plate, or flat surface. Place the ricotta directly on the paper towels and cover with a few more. Squeeze gently and allow the ricotta to drain just a few minutes.

a container of Galbani ricotta cheese for homemade ricotta gnocchi

Place the ricotta in a bowl. Add in the egg yolks. Gently stir to combine. Add in the flour, Parmesan cheese, pinch of salt and black pepper. Fold to combine ingredients. Try not to over mix.

Start boiling a pot of salted water. Lay the dough on a floured surface. Form into a flat round. Section the dough into eight equal pieces. Grab a piece of dough and roll into a log. Cut into 1″ pieces. Lay the gnocchi on a flour surface and dust lightly with a touch more flour. Continue with the remaining pieces.

Be sure the water is not at a hard boil. Place the gnocchi in the water, in batches. As soon as they float to the surface, allow them to cook for just about a minute or so before removing from pot. Typically, I would transfer the gnocchi directly to a bowl, but my sauce was not quite ready, so I just placed in a colander. That’s it! You just made your very own homemade ricotta gnocchi. So light and airy. ENJOY!

NOTE: If you are making my Braised Short Rib Ragu with this gnocchi, I added a small can of crushed tomatoes to the pot before I placed in the oven. Otherwise, the recipe is the same as linked!

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