Ricotta Gnocchi - CD Recipes - CookingDistrict.com
Cooking District Recipes

Ricotta Gnocchi

Photo by Enrico Matteucci ☸
Categories: Cheese, Italian, Pasta
Photo by Enrico Matteucci ☸
Step 1
1 cup All-purpose flour
1 lb Ricotta cheese
6 whole Eggs
pinch Fresh grated nutmeg
dash Kosher salt
Combine cheese, eggs, salt and nutmeg. Fold in flour with hands until just incorporated. Do not over mix. Turn onto a lightly floured work surface. Roll into a log one inch in diameter. Cut gnocchi into 1 inch logs. Cook immediately in boiling salted water for 1-2 minutes or until they float to top. Gnocchi can be held in refrigerator for 24 hours or frozen.
Notes

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