Toscanini Ricotta Gnoccchi

Added by: Toscanini

Ricotta Gnocchi Base
3lb whole-milk ricotta, drained
1lb empasata ricotta OR 1lb goat cheese
4 large egg/ 2 yolks
2 cup finely grated Parmesan
2 teaspoon salt
4 cup flour 00
1 teaspoon grated nutmeg

In a large bowl, mix the strained ricotta,
egg, cheese, and 3.5 cups of the flour until
all ingredients are incorporated. Do not over work dough! For chestnut add 3 oz puree and a little more flour. Do not over work dough!

Refrigerate 30 minutes min before working dough.

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