Gnocchi & Sauce – July Pasta Class

INGREDIENTS:

• 15 ounces  Ricotta
• 12 ounces drained
• ¾ tsp Salt
• ¼ tsp Pepper
• 3 Egg Yolks
• 4 ounces OO Flour
• ¾ cup Parmesan freshly ground

SAUCE:

• Leccino Extra Virgin Olive Oil
• Sage leaves

METHOD:

1. Drain the ricotta, place it in a strainer and allow it to drain for a few hours
2. In a bowl, add the ricotta, salt and pepper
3. Add the egg yolks,
4. Gradually add the flour
5. Gently mix all the ingredients
6. Avoid overmixing to keep the gnocchi soft and fluffy

Process:

7. Transfer the dough to a lightly floured surface
8. Roll into logs about ½ inch thick, then cut into pieces
9. Use a fork or a gnocchi board to create the ridges

Cook:

1. Add the gnocchi to a boiling pot of salted water
2. Cook until the gnocchi floats to the surface
3. Remove the gnocchi with a slotted spoon and transfer to a warm pan with the olive oil and sage.
4. Toss gently to dress the gnocchi
5. At service, dust with the Parmesan cheese