Ricotta Gnocchi
Ricotta gnocchi is the 5 minute freezer meal you need!
Today is 2 months (!) until Modern Freezer Meals is out and to celebrate I’m sharing this video of one of my favorite recipes - ricotta gnocchi! Who could imagine you could make pasta in 10 minutes that freeze like a dream so you are always 3 minutes out from perfect, cheesy, light-as-air pasta? I could not be more excited for you guys to get your hands on this book, but for now, happy gnocchi-making!
Serving: 8
Ingredients
5 cups (32 ounces) firm whole-milk ricotta 2 cups freshly grated Parmesan cheese
1 teaspoon salt
4 egg yolks
1 cup all-purpose flour, plus more for dusting Butter or other pasta sauce (to your taste)
Make sure your ricotta is not too wet. If it is, you can drain it over paper towels on top of a colander or use a cheesecloth and weigh it down. Once your ricotta is ready, combine it with the Parmesan, salt, and egg yolks. Add in the flour and combine gently. If the dough feels too wet to roll out (either from your ricotta or if you had particularly large egg yolks), add a bit more flour into the dough.
Add a bit of flour to your surface. Taking the dough into pieces, roll out each piece into a long cylinder, approximately the width and shape of a breadstick, or about 1⁄2 inch. While you will need to roll the dough a fair amount, try to knead it as little as possible, and sprinkling with flour a bit as needed. Cut the dough into 1-inch pieces and set aside.
To freeze the gnocchi, place them on a parchment-lined pan, ensuring that they are not touching, and place them in the freezer. Once they have fully frozen (1 to 2 hours) move them into a resealable freezer-safe bag, making sure to remove as much air as possible.
When you are ready to eat them, bring a pot of water to a boil. Add the gnocchi into the water and let them cook for 2 to 3 minutes, or until the gnocchi start to float. Remove the gnocchi from the pot with a slotted spoon and immediately combine with butter or sauce.