Chef's notes
Gnocchi does NOT need potatoes.
Details
- ⏲️ Prep time: 40 mins
- 🍳 Cook time: 3 mins
Ingredients
- 600 g fresh buffalo ricotta cheese
- zest of 1 lemon
- 10 ml lemon juice
- 15 g fine sea salt
- pinch fresh cracked black pepper
- 2 whole free range eggs
- 2 free range egg yolks
- 15 g grated best parmesan
- 150 g flour, sifted
- 1/2 bunch flat-leaf parsley, chopped
Directions
- Put the ricotta cheese in a strainer with cheesecloth or clean kitchen towel and let drain in the fridge for 2 hours.
- Once ready, mix together all the ingredients except for the flour. Be sure to mix until completely incorporated.
- Once mixed, add the flour and mix until just incorporated, being sure not to overwork the dough. Allow the dough to rest for two hours.