Meyer lemon & herb ricotta gnocchi dough from Pasta Every Day: Make It, Shape It, Sauce It, Eat It (page 64) by Meryl Feinstein

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

Accompaniments: Basil pesto; Citrus & pistachio pesto; Red pesto (Pesto rosso); Kale & arugula pesto; Butter & sage sauce [Burro e salvia]; Parmesan-garlic butter; Lemon-chive butter

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.

  • MollyB on January 30, 2024

    Definitely a learning curve on this! Making it for the first time, I think I added too much flour and worked the dough too much, as I was worried about the dough sticking. My gnocchi were very tasty but a touch gluey. Next time I'll try leaving the dough a little wetter and shaping the gnocchi on a more generously floured surface. Served with the Parmesan garlic butter, which was great.

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