Ricotta Gnocchi with Lemon Butter Sauce
11/2 cups whole milk ricotta cheese (drained)
3 egg yolks
1 cup all-purpose flour
3/4 cup freshly grated Parmesan
3/4 teaspoon sea salt
Bring a large stockpot of salted water to a boil over high heat. Transfer your drained ricotta to a large mixing bowl. Add the egg yolks to the ricotta and stir to combine. Add the flour, Parmesan, salt and pepper, and stir until combined. The dough will be moist and maybe a bit sticky. If it feels too wet, add in another few tablespoons of flour. Roll out and cut the dough. Shape the dough into a round flat disk and then transfer the dough to a lightly-floured cutting board and sprinkle the dough with flour. Using a knife, cut the dough into eight even pie wedges. Then gently roll each wedge into a log (approximately 3/4-inch wide). Cut each log into individual bite-sized gnocchi squares. Toss the gnocchi in flour to prevent further sticking. Boil the gnocchi. Once they float (approx 30 seconds), remove and serve.
Lemon Butter Sauce Ingredients
1/4 cup unsalted butter, cut into pieces
1 grated clove of garlic
1/4 teaspoon sea salt
2 tablespoons lemon juice
Freshly ground black pepper
Optional: chopped parsley or basil
Melt the butter in a small saucepan over low heat. Add garlic and salt. Simmer on low for 1 minute. Remove from heat, add lemon juice. Season with your choice of parsley or basil.