Ricotta Gnocchi

Step 1

Bring a large pot of salted water to a boil.

Step 2

In a medium bowl, add the Parmigiano Reggiano, ricotta, egg yolks, and olive oil and mix with a fork until well combined. Sprinkle the flour and salt on top, and stir with the fork to gently combine. When the mixture gets too thick to mix with a fork, use your hands to form the dough into a disk.

Step 3

Place the dough on a wooden surface lightly dusted with flour. Line a rimmed sheet pan with parchment paper, then dust it with flour. Cut the disk into 4 equal-size portions and roll each portion into a long rope, about ½ inch in diameter. Using a bench scraper (or a knife), cut the rope into ½-inch to 1-inch segments. Place on the prepared sheet pan and toss gently to coat in flour to prevent sticking. Repeat with the remaining dough.

Step 4

When all the gnocchi have been formed, add the compound butter (or plain unsalted butter) to a large nonstick skillet. Set over low heat and gently melt.

Step 5

Add the gnocchi to the boiling water and cook until they all float to the surface, about 3 minutes. Remove them with a spider strainer or slotted spoon (save the cooking liquid) and transfer the gnocchi directly into the pan of melted butter. Toss to coat, then gently stir in about ¼ to ½ cup of the reserved pasta water, until a thick and luscious sauce forms.

Step 6

Serve topped with grated Parmigiano Reggiano cheese and flaky sea salt.

Step 7

Place the softened unsalted butter in a medium bowl. Add the chopped fresh herbs and lemon zest. Mash with a fork until evenly blended. Place an 8 by 11-inch rectangle of parchment paper on your work surface, then scrape the butter mixture into the middle. Using your hand and the spatula, scrape it into a rough cylinder, shaping as you roll. Place the cylinder on a sheet of plastic wrap, then twist into a tight cylinder. Set in the fridge to chill until firm, about 4 hours.

Step 8

Prep-in-Advance Instructions: Gently place the uncooked gnocchi in airtight containers and refrigerate for up to 3 days. To freeze, place the uncooked gnocchi on a parchment-lined baking sheet, freeze for one hour, and then transfer gnocchi into labeled zip-top bags and freeze for up to 4 months. Cook as directed above, adding 30 seconds to the cooking time.