Ricotta Gnocchi

Ricotta Gnocchi

Category, DifficultyBeginner

Mouth watering recipe provided by Israel Martinex Saguilan | Executive Chef | Delta London Armouries

Yields4 Servings
 2200 g ricotta cheese, excess moisture drained
 2 cups grana padano grated
 9 cups flour, sifted
 10 whole eggs
 8 egg yolks
 salt
 3 lemons, zested
 ¼ cup chopped herbs
1

Drain excess moisture from ricotta, this is very important.

2

Mix ricotta, eggs, and grana padano together, lemon zest and mix.

3

Once mixture is done, add the flour little by little and mix by hand, kneed the dough, make sure to not over kneed it.

4

Bring water to a boil in a big pot, make the gnocchi dumplings and blanch them in the water.

5

Gnocchi is ready once it is floating in the water, make sure to not over crowd the pot, cool them down and portion.

Ingredients

 2200 g ricotta cheese, excess moisture drained
 2 cups grana padano grated
 9 cups flour, sifted
 10 whole eggs
 8 egg yolks
 salt
 3 lemons, zested
 ¼ cup chopped herbs

Directions

1

Drain excess moisture from ricotta, this is very important.

2

Mix ricotta, eggs, and grana padano together, lemon zest and mix.

3

Once mixture is done, add the flour little by little and mix by hand, kneed the dough, make sure to not over kneed it.

4

Bring water to a boil in a big pot, make the gnocchi dumplings and blanch them in the water.

5

Gnocchi is ready once it is floating in the water, make sure to not over crowd the pot, cool them down and portion.

Ricotta Gnocchi