in Soup Recipes

Ricotta Gnocchi

updated

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Ingredients for 4 servings:

  • 1 bunch of chives, cut into fine rolls
  • 250 g ricotta
  • 1 egg yolk
  • 30 g Parmesan, finely grated
  • 100 g flour
  • Salt
  • Pepper, from the mill
  • Flour , for editing

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Soup garnish

Squeeze the ricotta thoroughly in a kitchen towel and place it in a bowl. Add the chives, egg yolk, Parmesan cheese, flour, a little salt, and pepper. Knead with the dough hook of a hand mixer until smooth. Let rest for 30 minutes. Divide the gnocchi dough in half and shape each into a 2 cm diameter roll on a floured surface. Cut the rolls into approximately 1 cm wide slices and cook in gently boiling salted water for 5 minutes. Tip: The cooked gnocchi can be frozen. Gently warm them from frozen in hot water.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Ricotta Gnocchi

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