Ingredients:
– 1 16oz container ricotta cheese, well-drained
– 2 egg yolks
– Zest of one large lemon
– Pinch salt
– 2 cups (approx.) durum semolina flour (varies by recipe)
– Butter (for sauce)
– Lemon juice (for sauce)
– Fresh parsley or mint (for sauce)
– Heavy cream (for sauce)
– Grated Parmesan cheese (for sauce)
– Additional lemon zest and salt (for seasoning)
Cooking Instructions:
1. Begin by mashing the ricotta cheese in a large mixing bowl using a fork. Once it’s smooth, mix in the egg yolks, lemon zest, and a pinch of salt until everything is well combined.
- Gradually add the durum semolina flour to the ricotta mixture to form a soft dough. Knead the dough gently until it’s smooth and cohesive. If it feels too sticky, add a bit more flour as needed.
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Divide the dough into four equal quarters. Roll each piece into long ropes, approximately 1/2 inch thick. Cut these ropes into 1/2 inch pieces to form gnocchi.
- Lightly dust the gnocchi with flour to prevent sticking, then take a fork and gently roll each piece off the tines to create grooves, which will help hold the sauce later.
- Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water and cook until they float to the surface, which indicates they’re done. This usually takes about 2-3 minutes. Remove them with a slotted spoon and set aside.
- For the lemon butter sauce, melt butter in a sauté pan over low heat. Once melted, stir in lemon juice, followed by the chopped parsley or mint. Mix to combine.
- Next, pour in the heavy cream and let it simmer gently until heated through. Then, add grated Parmesan cheese and stir until melted and creamy.
- Finally, add the cooked gnocchi to the sauce and toss gently to coat. Season with additional lemon zest and salt to taste before serving.
Extra Tips:
When making your gnocchi, verify that your ricotta is well-drained to avoid excess moisture, which can make the dough too sticky.
Additionally, if you want to experiment with flavors, consider adding vegetables like peas or spinach to the sauce or try different cheeses for a unique taste.
