10.13.16 Gnocchi Lemon-Ricotta - WFSB 3 Connecticut

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10.13.16 Gnocchi Lemon-Ricotta

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Gnocchi Lemon-Ricotta

From Kevin Cottle 

2 ½ cups    Grated Parmesan
3 cups Ricotta
3ea lemon,  zested
6ea    whole eggs
all purpose flour  (about 6 cups)
salt & white pepper (to taste)

Mix flour, Parmesan and lemon zest Season with salt and pepper.

Beat eggs then incorporate with ricotta.

Mix all together with your hands until a firm dough ball is formed.

Cover and let rest for at least an hour

Finish: lightly flour surface cut and roll out small "ropes" use bench scraper cut into pillows.