Zuni Ricotta Gnocchi Recipes

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Zuni Ricotta Gnocchi image

Recipe From epicurious.com

Provided by Judy Rodgers

Categories     Egg     Vegetarian     Parmesan     Ricotta     Boil

Yield For 40 to 48 gnocchi, to serve 4 to 6

Number Of Ingredients 11

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  • Whether you have made your own or purchased, you need to drain the ricotta before using. Line a fine mesh strainer with cheesecloth and put in your ricotta cheese in it. Let it drain for 8 to 24 hours in the refrigerator before using. You can also wrap it up like a ball in cheesecloth and give it a squeeze to help it along. Test for liquid by placing 2 teaspoons on a dry paper towel. There should only be a small wet spot under the cheese, otherwise it’s still too wet.
  • MIX THE GNOCCHI: In the bowl of the stand mixer, beat the ricotta vigorously, then smash a little of the cheese against the side of the bowl. If you still see little firm curds, press the cheese through a strainer to break them up.
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