Zuni Ricotta Gnocchi Recipes
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.
- While cooking the gnocchi, melt the 8 tablespoons of butter over medium heat. Add the chopped sage and cook until the butter browns. Keep warm.
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