Ricotta Gnocchi with Broccoli Sauce*
Fresh Ricotta Yield: 28 ounces
1 gallon Whole milk
3⁄ 4 cup White distilled vinegar
1 tablespoon Kosher salt
1. Combine milk, vinegar, and salt in a large saucepan
and over low heat; bring to 140 ºF while constantly
stirring with a rubber spatula.
2. Stop stirring when the mixture has reached 140 ºF
(about 10 to 12 minutes) and allow the mixture to
reach 180 ºF (another 8 to 10 minutes). Remove
from heat and gently ladle separated curds out of
pot into a cheesecloth lined strainer, leaving the
(whey) liquid behind.
3. Allow curds to drain for about 1 hour or until the
correct consistency is obtained. Discard whey.
Gnocchi (“nyo key”) is the Italian word for dumplings; in Italian, gnocchi
is the plural of gnocco, which literally means “lump.” Gnocchi may also be
purchased frozen, fresh, or dried.
Resource
National Food Service Management Institute
The University of Mississippi