"Restaurant Impossible's" Robert Irvine shares his recipe for yummy homemade ricotta gnocchi.
Robert uses "00" flour, which just means it is extra-finely milled, making it finer than traditional all-purpose flour. This results in a silkier flour texture, which maintains a chewiness unique to "00" flour after cooking. If you can't find it in the baking aisle of your local grocery store, you can order it online on Amazon.
- 1 ½ cups ricotta
- 2 extra-large eggs, beaten
- ½ cup finely grated parmesan
- 2 ½ teaspoons kosher salt
- 1 pinch freshly grated nutmeg
- 2 cups "00" flour
- 1 cup semolina flour, for dusting
- Preferred sauce, for serving
In the bowl of a food processor, pulse ricotta until nearly smooth. Whisk in eggs, parmesan, salt, nutmeg, and ⅓ of the flour until smooth.
Mound the remaining ⅔ of the flour on a work surface and form a well. Add ricotta mixture to the well. Using a bench scraper, cut and fold the flour into the mixture. Once combined, knead the dough for a few minutes until smooth. Dust the dough with semolina and let rest for 20 to 30 minutes.
Quarter the dough into 4 squares. Sprinkle semolina over a work surface, then roll each square into a 7 ½-inch log. Cut the logs into ½ inch pieces—about 15 pieces per log—coat with semolina, and refrigerate until firm.
In a large pot of salted boiling water, cook the gnocchi for 1 to 2 minutes. Remove with a spider and add to preferred sauce before serving.