Ricotta Gnocchi

By sadams1001

Ingredients

• 1 cup ricotta
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1 egg yolk
• 1/2 teaspoon minced lemon zest
• 1/4 cup all-purpose flour (more may be needed, depending on the moisture content of the ricotta)
• 1 tablespoon chopped flat-leaf parsley
• 1/2 teaspoon kosher salt

Preparation

Step 1

Combine ricotta, Parmigiano, egg yolk, and lemon zest in a bowl. Stir thoroughly combined. Stir in the flour, parsley, and salt. Mix thoroughly. Take a handful of the mixture and, using the palms of your hands, roll back and forth on a floured surface to form a cylinder slightly smaller than the diameter of a dime. cut into 1-inch-long pieces. set on a floured baking sheet. Set aside.

Bring a wide-bottomed pot of salted water to a simmer over medium heat.

When the water comes to a boil, add the gnocchi and cook for about 3 minutes, until the gnocchi rise to the top and become plump.