Ricotta Gnocchi

Ricotta Gnocchi    Yield: 6 servings: 4 ounces
1 pound Ricotta
3⁄ 4 cup All purpose flour plus more for
dusting the board
1 each Egg
1⁄ 3 cup Parmesan cheese, finely grated
1 teaspoon Salt
1⁄ 2 teaspoon White pepper, freshly ground

1. Place ricotta in a bowl with a small amount of flour.
Add 3 ⁄4 cup flour, egg, parmesan, and seasonings.
Using your hands, gently knead together until mixture
is combined. The dough will be quite wet and sticky
at this point.

2. Set dough aside, dust dough board or countertop with
flour. Cut off a small piece of the dough and roll into a
3 ⁄4 inch thick tube, cut in 1 inch sections and transfer to
a floured sheet pan. Repeat until all the dough is rolled
and cut.

3. Refrigerate until ready to cook. Gnocchi may be frozen
if not cooked immediately.
4. To cook, gently drop a few of the gnocchi into salted
simmering water in a large pot until they float, about
1 to 2 minutes. Carefully remove with a slotted spoon
and place on plate or serving dish. Serve immediately



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.



National Food Service Management Institute

The University of Mississippi