Ricotta Gnocchi

Yield: 6 servings

Ingredients

• 4 cups Wisconsin ricotta cheese
• 4 eggs
• 1 1/2 teaspoons ground nutmeg
• 1 1/2 teaspoons salt
• 1/2 teaspoon lemon zest
• 1 teaspoon black pepper
• 5 cups all-purpose flour

Instructions

1. Bring large kettle of salted water to a simmer. Mix ricotta, eggs, nutmeg, salt, zest and pepper in large bowl.
2. Add flour, stirring to make a wet dough.
3. Working in batches, spoon teaspoon-size shaped gnocchi and poach in simmering water. Cook until gnocchi float, 3 to 4 minutes. Remove with slotted spoon.
4. Serve immediately, or brown in butter if desired.
5. Serve with sautéed spinach or your favorite bitter green.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin

Recipe byy Chef Jonathan Hunter