Ricotta Gnocchi
by Tavolino
Light and fluffy homemade dumplings made with creamy ricotta, Parmesan, and flour, optionally pan-seared in savory bacon butter for a crispy, golden finish.
Ingredients
- Ricotta cheese 15 oz
- Egg 1
- Egg yolk 1
- Parmesan cheese 1/2 cup
- Salt 1/2 tsp
- Black pepper 1/4 tsp
- Nutmeg 1/4 tsp
- All-purpose flour 1 1/2 cups
- Bacon 4 oz
- Butter 3 Tbsp
Preparation
- 1
Combine 15 oz ricotta, 1 egg, 1 egg yolk, 1/2 cup Parmesan, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp nutmeg in a bowl.
- 2
Gradually add 1 1/2 cups all-purpose flour, mixing until a soft, slightly sticky dough forms.
- 3
Shape the dough into a disk on a floured plate, cover, and refrigerate for 30 minutes.
- 4
Sauté 4 oz chopped bacon in a skillet until crisp. Remove bacon, add 3 Tbsp butter to the fat, and set aside.
- 5
Bring a large pot of salted water to a boil.
- 6
Divide the chilled dough into 4 pieces. Roll each into a 3/4-inch thick log and cut into 3/4-inch chunks.
- 7
Cook the gnocchi in the boiling water in batches until they float, then cook for 2 more minutes.
- 8
Remove the cooked gnocchi from the water using a strainer.
- 9
Optional: Reheat the bacon-butter skillet and sauté the gnocchi for 2 minutes per side until golden.