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
- Line a rimmed baking sheet with parchment paper and dust with semolina ﬂour. Set aside.
- Discard any excess water from the ricotta. In a medium bowl, combine the ricotta, Parmigiano, eggs, and 1 teaspoon salt with a whisk. Sprinkle the whole wheat and all-purpose ﬂours over the top and with a rubber spatula, gently fold in the ﬂours until the dough comes together in a ball. Cut oﬀ one-quarter of it.
- Dust a work surface with ﬂour to prevent sticking. With your hands, roll the cut-oﬀ piece of dough into a log, about ½ inch in diameter. Cut the log into ½-inch pieces. Repeat with the rest of the dough, one quarter section at a time.
- Bring a large pot of salted water to a boil. Heat sauce in a separate saucepan until hot but not simmering. Add the gnocchi to the salted water, stir gently, and cook until the gnocchi ﬂoat for 30 seconds, about 3 minutes total. Drain the gnocchi, reserving ½ cup of pasta cooking water, and add gnocchi to the sauce. Raise the heat on the sauce to near boiling, stirring the gnocchi gently. Add some of the reserved pasta water to thin the sauce to desired consistency. Season to taste with salt and pepper. Drizzle sauce with olive oil and a handful of chopped fresh herbs. Transfer to a large serving plate. Sprinkle with more herbs, Parmigiano-Reggiano cheese, and a drizzle of more olive oil. Serve immediately.
For Fresh Ricotta Cheese
- Pour the milk into a 4-quart pot over medium-high heat. Heat until the milk reaches 190-200°F, monitoring the temperature with an instant read thermometer (if not using a thermometer, the milk will just begin to bubble and get foamy—be careful not to boil). Remove the pot from the heat. Stir in the lemon juice. Let the pot sit undisturbed for 10 minutes. Curds should develop on the surface. Stir the pot.
- Line a strainer with cheese cloth. Using a ladle, skim the large curds on the surface into the strainer. Dip a slotted spoon or small strainer scoop into the cloudy whey and retrieve as many curds as you can catch; place them in the strainer. Slowly pour and discard the remaining whey, collecting any remaining curds and placing them in the strainer as you go.
- Let the ricotta drain for at least one hour (or overnight, in the refrigerator, if making gnocchi). Cover and refrigerate until ready to use.
Recipe and photo courtesy of Annie Copps
NutritionNutrition: Calories: 360
Total Fat: 14g
Saturated Fat: 8g