Ricotta Gnocchi, Alfredo Recipe

Prepare ricotta

Line a fine-mesh sieve with cheesecloth or a clean kitchen towel and place over a bowl. Spoon the ricotta into the sieve and refrigerate for 20–30 minutes to drain excess liquid. The ricotta should be moist but not runny.

Make dough

Transfer the drained ricotta to a large bowl. Add the egg, 1/2 cup grated Parmesan, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg. Stir gently to combine. Add the 1 cup flour in two additions, folding just until a soft, slightly sticky dough comes together. Avoid overworking; it should hold together but remain tender.

Shape gnocchi

Lightly flour your work surface. Divide the dough into 4 pieces. Roll each piece into a rope about 3/4 inch (2 cm) thick. Using a floured knife or bench scraper, cut ropes into 1-inch (2.5 cm) pieces. If desired, press each piece with the back of a fork to create ridges, or leave plain. Dust finished gnocchi lightly with flour on a tray.

Poach gnocchi

Bring a large pot of salted water to a gentle simmer (not a roaring boil) and add 2 tablespoons butter. Working in batches to avoid crowding, gently drop gnocchi into simmering water. When gnocchi float (about 2–3 minutes), let them cook for an additional 30–45 seconds, then remove with a slotted spoon to a tray. Keep warm while you make the sauce.

Start sauce

In a large skillet over medium-low heat, melt 4 tablespoons butter. Add the minced garlic and cook just until fragrant, about 30–45 seconds — do not brown.

Finish sauce

Pour in 1 cup heavy cream and increase heat slightly to bring to a gentle simmer. Let simmer 2–3 minutes to reduce and thicken slightly. Stir in 1 cup grated Parmesan a handful at a time until melted and smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning. Keep sauce warm on very low heat; if it becomes too thick, stir in 1–2 tablespoons warm water or more cream to loosen.

Add the cooked gnocchi to the skillet with the Alfredo sauce and gently toss to coat, coating each piece. Cook together 1–2 minutes so gnocchi absorb some sauce and everything is heated through. If the skillet is small, combine in a larger pan or bowl and then return to skillet to finish.

Serve the ricotta gnocchi alfredo immediately, topped with the extra 1/4 cup grated Parmesan, chopped parsley, and additional freshly ground black pepper to taste.

Leftovers: refrigerate in an airtight container up to 2 days. Reheat gently in a skillet with a splash of cream or milk to loosen the sauce.