For Gnocchi
For Fresh Ricotta Cheese
For Gnocchi
Semolina or all-purpose flour, for dusting
About 12 ounces (about 1 ½ cups) Fresh Ricotta Cheese (recipe follows) or store bought (preferably strained in a cheese cloth-lined colander for 3 to 5 hours)
1 ounce finely grated Parmigiano-Reggiano cheese (about ½ cup), plus more for serving
1 large egg plus 1 large egg yolk
1 teaspoon Kosher or sea salt
3 ounces whole wheat flour (about ½ cup)
3 ounces all-purpose flour (about ½ cup), plus extra for dusting
2 cups your favorite tomato sauce (or other pasta sauce)
Freshly ground black pepper and salt, to taste
Extra-virgin olive oil, to taste
Minced fresh herbs such as basil, parsley, or chives, to taste
For Fresh Ricotta Cheese
½ gallon whole milk (not UHT or boxed milk)
⅓ cup lemon juice (or distilled white vinegar)
1 teaspoon Kosher or sea salt, optional
Recipe and photo courtesy of Annie Copps
Links
[1] https://oldwayspt.org/grain/wheat