Ricotta gnocchi dough from Pasta Every Day: Make It, Shape It, Sauce It, Eat It (page 60) by Meryl Feinstein

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato-cream sauce (No-vodka vodka sauce); All-purpose tomato sauce, three ways; No-cook tomato & basil sauce; Slow-roasted tomato & garlic sauce; Basil pesto; Citrus & pistachio pesto; Red pesto (Pesto rosso); Kale & arugula pesto; Sage & hazelnut pesto; Broccoli sauce; Wild mushroom sauce; Braised onion ragù; Butter & sage sauce [Burro e salvia]; Smoky pumpkin sauce; The meatiest meatless ragù; Spicy garlic & anchovy sauce with broccoli; Tomato broth; Corn broth

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Grana Padano cheese for Parmigiano Reggiano cheese.

  • SKidd on September 20, 2024

    I made the ricotta from the book and blending in the food processor made the most amazing texture, I was a little short of milk so weighed my final ricotta and adjusted the rest of the gnocchi recipe from there—turned out great!

  • dbuhler on May 10, 2024

    Very easy instructions to follow and I loved the gram measurements. I used the homemade ricotta recipe and it made super smooth and pillowy dumplings. I will definitely make this again!

  • Lepa on March 18, 2024

    This was good, no different from other ricotta gnocchi I have made. I am always a bit annoyed that the recipes always require 16 oz of ricotta and the tubs at the store always have 15 oz. Is it just me?

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