Subnostr

Jer 1y ago

## Chef's notes

Gnocchi does NOT need potatoes.

## Details

- ⏲️ Prep time: 40 mins

- 🍳 Cook time: 3 mins

## Ingredients

- 600 g fresh buffalo ricotta cheese

- zest of 1 lemon

- 10 ml lemon juice

- 15 g fine sea salt

- pinch fresh cracked black pepper

- 2 whole free range eggs

- 2 free range egg yolks

- 15 g grated best parmesan

- 150 g flour, sifted

- 1/2 bunch flat-leaf parsley, chopped

## Directions

1. Put the ricotta cheese in a strainer with cheesecloth or clean kitchen towel and let drain in the fridge for 2 hours.

2. Once ready, mix together all the ingredients except for the flour. Be sure to mix until completely incorporated.

3. Once mixed, add the flour and mix until just incorporated, being sure not to overwork the dough. Allow the dough to rest for two hours.

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Discussion

Jer 1y ago

Somehow this was saved and posted, before finishing the directions. See below for the final steps.

Roll the dough into 1/2-inch thick ropes on a floured surface and cut into 1-inch pieces. Be sure to have extra flour ready, as the dough will be a little wet and will take a bit of extra flour.

Blanch the gnocchi in boiling well-salted water. Once the gnocchi are floating, remove them from the water and place them on a tray lined with parchment.

Oil the gnocchi and separate them, then place the tray in the fridge to cool.