INGREDIENTS
- 375g of C&CC Ricotta cheese from The Westport Farmers Market
- 125g of Ox Hollow Farm chicken egg Yolks
- 50g of Grated Parmigiano Reggiano
- 235g of " 00 " Flour, we use Molino Pasini
DIRECTIONS
Please have a bench scraper and bench flour ready, along with a mixing bowl and a spatula. Bench flour is flour used to work with through the pasta making process.
- Mix ricotta, eggs, and cheese into a mixing bowl until smooth.
- Add in a handful of flour from your 235g.
- Mix again until everything is smooth and incorporated. You can use your spatula to whip everything together, you are looking for moist consistency after mixing.
- Make a well on your table with the flour (this is the flour you weighed out.), this is a huge circle with a wall.
- Pour your ricotta and egg mix into the middle of your well.
- Using your bench scraper and your hands start to mix and create a chop motion with the scraper (using the edge) to bring the mixture together.
- Use some bench flour to get your dough to move freely. (Don't be shy!)
- After the dough has been formed you will start to be able to knead it. You can use bench flour here.
- Once the dough can be formed into a soft ball without it sticking too much to you or your work table it's done and ready to be cut.
- Using your bench scraper as a knife cut out strips so you can roll them out into beautiful cylinders. (A bench scraper has an edge on it, use it like a knife in pasta making.) Try to get to about an inch in height off your work table.
- As they sit lightly stick the tip of your thumb in the middle of each gnocchi gently to form a dimple. (Do not skip the dimple, you'll need them to catch the sauce.)
- Hit everything with a light dusting of your flour and they are ready to cook now or later.
- Refrigerate if cooking later same day, freeze if cooking next day or later.
