Zuni Ricotta Gnocchi
- 1 pound fresh ricotta (2 cups)
- 2 large cold eggs, lightly beaten
- 1 tablespoon unsalted butter
- 2 or 3 fresh sage leaves, chopped, or a few pinches of freshly grated nutmeg, or a few pinches of chopped lemon zest (all optional)
- ½ ounce Parmigiano-Reggiano, grated (about ¼ cup very lightly packed)
- About ¼ teaspoon salt (a little more if using kosher salt)
- All purpose flour, for forming the gnocchi
- 8 tablespoons butter, sliced
- 2 teaspoons water
- This recipe is vegetarian
- Produce
- Sage, fresh leaves (2)
- Cooking & Baking
- All purpose flour (1)
- Salt (1/4 teaspoon)
- Drinks
- Water (2 teaspoons)
- Dairy
- Butter, unsalted (1 tablespoon)
- Butter (8 tablespoons)
- Parmigiano-reggiano (1/2 ounce)
- Ricotta, fresh (1 pound)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published April 30, 2012 (9 months ago).
97 people saved this recipe.
