Ricotta Gnocchi

By Zopmama

This recipe was courtesy of a Chef from Settler's Inn in Hawley, PA. These are the lightest Gnocchi that I have ever had.

Ingredients

• 4 cups Fresh Ricotta (if using store bought drain in seive overnight)
• 1/4 cup fresh grated Parm
• 4 egg Yolks
• 1 3/4 cup Flour
• 1/2 Nut Nutmeg
• 1/2 Teaspoon Cayenne
• Extra Flour as needed

Details

Servings 15

Preparation

Step 1

In bowl of Kitchen Aid, combine all ingredients.

Mix slowly with paddle attachment until mixture combines into 1 ball of dough, DO NOT OVERWORK!!

Remove and roll out into thin logs about 1/2 inch in diameter.

Cut and poke with your finger to form a well.

Blanch in boiling water until the logs float, 2-3 minutes.

Pull out with spider and place in ice bath.

When completely cool, toss with olive oil.