- 1 cup all-purpose flour
- 1 1/2 pounds whole milk ricotta cheese
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 egg
- 2 Tbsp finely grated lemon zest
Spread the flour out on a clean, dry work surface. Place the ricotta, salt, black pepper, egg, and zest on top of the flour and lightly knead it with your hands bringing together all the ingredients. Gently knead the dough into an 10-inch log and allow it to rest a few minutes.
Lightly dust a clean, dry work surface with flour. Cut the log into four equal pieces. Gingerly, lightly, roll each piece into a 1-inch thick piece of rope. (You may have to cut the rope once or twice to keep in manageable.) Cut the gnocchi into 1/2-inch pillows. Lightly dust with flour.
To Cook: Place gnocchi in boiling salted water. When the gnocchi have floated to the top, allow them to cook for another two minutes, then remove with a slotted spoon and serve.
To Store: Place gnocchi on a baking sheet in a single layer and place in the freezer. Once frozen place in an air tight container. Thaw an hour before cooking. Stores for 2 weeks.
To Serve: These are best served simply. A basic tomato sauce tossed with some white wine, capers and garlic is a wonderful way to dress these. Alternatively, a simple basil pesto is also perfect. Top with a bit of grated ricotta salata, Parmesan, or even Pecorino Romano for a bit of bite. An extra dash of lemon zest will go a long way as well.