Recipes
- 15 ounce whole-milk, full-fat ricotta cheese
- 2 large egg
- 1 cup spooned and leveled, plus more for working with dough all-purpose flour
- 1 cup Parmesan cheese, grated
- 1 teaspoon fine sea salt
- 0.125 teaspoon black pepper, ground
- Drain ricotta: On a large plate, lay out 2 layers of paper towels, spread the ricotta cheese (15 ounces), and press it carefully with more paper towels or a clean kitchen towel to remove excess water. Gently pull the paper towel by pulling its edge. Repeat, trying to drain as much moisture as possible.
- Make gnocchi dough: Add the eggs (2 large) to a large bowl and lightly beat them. Add the remaining ingredients: drained ricotta, grated Parmesan cheese (1 cup), flour (1 cup), salt (1 teaspoon), and pepper (1/8 teaspoon). Mix quickly until the ingredients are combined. Don’t overmix the dough; it doesn’t have to be completely smooth.
- Form gnocchi: Transfer about 1/4 of the dough onto a well-floured wooden board. Gently roll each piece of dough into a wide cylinder to a thickness of about 1 inch (2.5 cm). Brush off excess flour. Using a sharp knife, cut each log into 1 to 1 1/2 inch (3-4 cm) pieces. Repeat with the remaining dough.
- Cook gnocchi: Bring a large pot of well-salted water to a boil. Cook the gnocchi in 4 batches. When the gnocchi float to the surface, cook them for then transfer with a slotted spoon to a plate.