Ricotta Cheese Gnocchi

Tender ricotta gnocchi with a gluten-free flour option.

Ingredients

• 230 g (1¾ cups) 1:1 Gluten Free Flour or AP Flour
• 1/2 tsp Xanthan Gum if using GF Flour
• 1 lb Ricotta Cheese Stirred Lightly
• 1 Large Whole Egg Plus 1 Large.Egg Yolk
• 1½ tsp Kosher Salt

Method

1. MIX DRY INGREDIENTS: Mix the flour, kosher salt and xanthan gum (GF only) together. Spread in a circle on the counter.
2. ADD RICOTTA AND EGGS: Drop the ricotta cheese in the center. Whisk the whole egg and egg yolk together. Drizzle over the flour and ricotta cheese.
3. FORM DOUGH: Use a bench scraper to mix everything together until you can form a dough ball with your hands.
4. KNEAD GENTLY: Lightly flour your hands and knead gently for a few minutes to incorporate all the ingredients.
5. REST: Cover the dough and let it rest for 5 minutes.
6. SHAPE: Cut off portions of the dough and roll out approximately ½-inch diameter ropes. Cut into ¾-1-inch pieces. Dust finished pieces in flour.
7. OPTIONAL RIDGES: Gently press the gnocchi into the back of a fork if you want the gnocchi ridges to catch the sauce.
8. COOK: Drop in generously salted boiling water for about a minute or until the gnocchi starts to float. Skim the gnocchi out of the water as they float and transfer to a sauce of choice.