1 (500 g) tub Ricotta cheese
1 large egg
2 Tbsp (30 mL) basil leaves, minced
2 Tbsp (30 mL) flat-leaf parsley, minced
6 Tbsp (90 mL) all-purpose flour, plus additional for work surface
1/2 cup (125 mL) grated Parmesan cheese
1/2 cup (125 mL) breadcrumbs
Place Ricotta in a fine-mesh strainer lined with a triple layer of paper towel and set over a large bowl. Cover and refrigerate for 1 hour.
Once ricotta is drained, preheat oven to 350°F. Transfer drained Ricotta to food processor and pulse until the cheese breaks down into a fine sandy consistency. In a bowl, combine Ricotta, egg, basil, parsley, and salt and pepper to taste. Add flour, Parmesan and breadcrumbs and stir until well combined. Refrigerate for 15 minutes.
Check texture and add more flour, 1 tablespoon at a time, if the dough is too wet and a lot of crumbs stick to your finger. Gnocchi dough should be moist and slightly tacky.
Lightly dust work surface and hands with flour. Roll a baseball-sized ball of dough into 3/4-inch thick rope. Cut into 3/4-inch long pieces and transfer to parchment paper-lined baking sheet. Repeat with remaining dough, dusting hands and work surface lightly with flour as needed.
Bring 4 liters of water and 1 tablespoon salt to a boil in a large pot. Reduce heat so water is simmering and not boiling, carefully drop half of the gnocchi into the water. Watch for the moment that the gnocchi float, and then cook for 2 minutes longer, adjusting heat to maintain a gentle simmer. Remove cooked gnocchi and place into the sauce, using a slotted spoon. Repeat cooking process with remaining pasta. Once all gnocchi is cooked, combine gently with sauce. This recipe pairs well with Butternut Squash and Sage Pasta Sauce, click here for the recipe.
Ricotta Herb Gnocchi pairs well with Dairy Best's Butternut Squash and Sage Pasta Sauce
Recipe created by chef Ben Kramer