Ricotta Gnocchi Recipe
ricotta cheese cream parmesan Reggiano sauce, shaved black truffle.
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Ingredients
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Gnocchi
Sauce
Method
Gnocchi Preparation
- 1
Make the Gnocchi Dough
In a mixing bowl, combine the ricotta cheese, flour, egg, and salt. Mix until a soft dough forms. If the dough is too sticky, add a little more flour.
- 2
Shape the Gnocchi
Divide the dough into small pieces and roll each piece into a rope about ½ inch thick. Cut the ropes into 1-inch pieces to form the gnocchi. Optional: Use a fork to create ridges on each piece.
- 3
Cook the Gnocchi
Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the water. Once they float to the top, let them cook for an additional 1-2 minutes. Remove with a slotted spoon and set aside.
Sauce Preparation
- 4
Make the Cream Sauce
In a saucepan over medium heat, melt the butter. Add the heavy cream and bring to a simmer. Stir in the Parmesan Reggiano cheese and salt until the cheese is melted and the sauce is smooth.
- 5
Combine Gnocchi and Sauce
Add the cooked gnocchi to the saucepan and gently toss to coat them in the sauce. Heat through for a minute.
- 6
Serve
Plate the gnocchi with the sauce, garnish with shaved black truffle on top, and serve immediately.