20 Minute Ricotta Gnocchi

I finally did this at home and wow it was easy and so worth the effort. They’re pillowy soft and you don’t have to go to all the trouble of boiling potatoes! Plus the ricotta and parmesan add an impressive amount of protein to each serving (30grams apparently)

Time: 20 minutes

Serves 2 people

You’ll need:

• 1 cup whole milk ricotta

• 2/3 cup all purpose flour

• 1/2 cup freshly grated Parmesan

• 2 egg yolks

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

Instructions:

1. On a flat surface, stack 4 paper towels. Spread the ricotta onto the paper towels and then cover with 4 more paper towels. Gently press down to remove moisture. Let it sit with you prep the other ingredients.

2. Add all ingredients to a mixing bowl and combine. It should be a wet dough but if its sticking to your hands add another tablespoon or two of flour. Gently kneed a few times to make sure its well mixed and holding shape but we don’t want to overwork this dough.

3. Form the dough into a ball and then cut into 4 pieces. Bring a large pot of salted water to a boil.

4. While you’re waiting for the water to boil, roll each piece of dough out into an evenly thick “snake” - I like to make it about 3/4 inch thick but it just depends on how big you want your gnocchis to be. Cut into 1/2 - 3/4 inch pieces and place on a large plate or baking sheet to keep them from clumping. Repeat until you’re out of dough.

5. Using a mesh sieve or slotted spoon gently drop the gnocchi into your boiling water. I like to do one half and then the other half to keep the pot from over crowding. After about 30 seconds the gnocchis will start to float, this means they’re done! Use your mesh sieve or slotted spoon to gently remove either onto a plate or directly into your pasta sauce.

6. Enjoyyyyy!

Tips:

You can serve these with just about any sauce but here are some that I think would be good

• Pesto

• Pumpkin vodka sauce

• Fennel bolognese

• White wine butter sauce

• Basil Miso sauce

• Red pepper sauce