If self-isolating is testing the limits of your home cooking, here’s something new to add to your arsenal. Today, we’re sharing the recipe to a dish that’s been a consistent staple on our menu since we first introduced it. It’s one of our most ordered dishes, but since we can’t make it for you right now, we thought we’d help you recreate it at home.
Our ricotta gnocchi is the comfort food you need in your life right now. With infinite ways to dress it up (or down), this recipe is the ultimate base for whatever you're craving. We make ours with friulano cream, peas, soppressata, goat cheese foam, cured egg yolk, and snow pea tips, but you do you and make it your own.
In fact, when you do make your own, be sure to tag us on Instagram so we can show off your hard work.
This recipe’s got a handful of steps to it, so make yourself a drink, roll up your sleeves, and let’s dive in.
- 3 pieces of large russet potatoes (6-7 inch long, 5-6 inch diameter)
- 2 cups ricotta cheese
- 2 large eggs
- 2 cups of all purpose flour
- Salt to taste
- Lemon zest from 1 lemon
- Russet potatoes/baking potatoes are the best for this recipe because of their starchy nature and moisture content. Always choose potatoes that are firm and have not been stored in cold for extended periods of time.
- Gnocchi can be made in advance and pan fried to reheat. Alternatively you can try freezing them once blanched and defrost to order overnight in the refrigerator.
- The cooking of the potatoes is one of the most important steps. Each piece needs to be close to the same size so that they're all cooked at the same time. If some pieces are smaller than others they may overcook and absorb water which will affect the texture of your gnocchi.
- Peel the russet potatoes and cut them in half length wise, then in half length wise again, then into ⅛. You should end up with 16 pieces of relatively similar size pieces of potato.
- Place into a large size pot and cover with cold water. Make sure there’s a additional 1 inch of water covering the potatoes.
- Place on the stove on high heat and bring to a boil.
- Once boiling reduce heat to a medium simmer.
- While the potato is cooking, combine the ricotta, egg, and lemon zest in the food processor and blend until smooth. Alternatively, mix with a fork until fully blended if you don't have a food processor.
- Taste the ricotta mixture and adjust to your seasoning using more lemon zest or salt if you like.
- Remove from food processor and reserve to the side.
- Check your potatoes to see if they are done. Use a paring knife, insert it into the middle of the piece of potato and remove it from the pot. If the potato piece holds firmly then allow it longer to cook. If the piece slowly slides off the knife then your potatoes are cooked.
- Remove from heat and strain out the water.
- Allow the potatoes to sit and steam off for approximately 5 minutes (this allows any additional moisture to escape giving you a fluffier potato to work with).
- Refill your large pot with hot water and place back on the stove on high heat to bring to a boil.
- Take the potatoes and put them through a potato ricer (or use a potato masher until no large lumps remain). Measure out 4 packed cups of riced potato and place them into the large bowl.
- Add the ricotta/egg/lemon mixture and incorporate it using the spoon. Don’t worry about over working the mix at this stage. It should look like lumpy mashed potatoes. Taste for seasoning and adjust as you see fit.
- Now add the flour and cut it into the potato/ricotta mix. When we say “cut it” we want you to incorporate the flour but not over mix it. This is one of the second most important parts of the process because an overworked gnocchi will become gummy. So work the flour in the same way you would combine flour and shortening to make a pie crust. We use the spoon and make cutting motions through the mix until we get small granular looking pieces.
- Once you have the ingredients combined turn them out onto a table and do the final couple kneads with your hands just to make a smooth ball.
- Check your water and reduce it down to a medium simmer.
- Cut off ⅛ of the dough and roll into a long even rope, use extra flour to keep from sticking to your hands.
- Cut the rope into even sized pieces about the size of your index finger first knuckle and dust with more flour.
- Drop into the simmering water.
- Continue making ropes out of the dough and cutting them into pieces while you wait for the gnocchi to cook in the water.
- The gnocchi will sink to the bottom of the pot, once it is cooked it will float to the surface.
- Using the wire spider, scoop the cooked gnocchi out of the water and place onto a well oiled sheet pan.
- Continue until all the gnocchi is cooked.
- Once all the gnocchi is cooked, you can either reheat it in the sauce of your choosing, or chill it until cool and sear it in a pan and add sauce afterwards.
Finish with your favourite sauce, toppings, and garnishes and you've got the perfect dish to slide you into a pasta coma. Sorry not sorry.