00:00My name is Jeffrey Zicari and I'm here at Food and Wine Kitchens and we are going to make a
00:03ricotta gnocchi fresh right in front of you. Into a mixer we're going to put a ricotta. We're going
00:09to add eggs, parmigiano reggiano, lemon zest, nutmeg, pepper, and salt. Then we're going to add
00:14our flour a little at a time. You're going to mix this probably about a minute. And as you can see
00:20beautiful, fluffy, perfectly seasoned. And we're going to allow this to go into the refrigerator
00:24for about 30 minutes and get chilled before we can roll it out. And we're just going to cut this,
00:29roll it out, just trying to get a beautiful cylinder. And then all we're going to do is take
00:33our bench cutter and we just go to town. We'll make them all the same size when you cut them so they
00:38cook properly. Once this pan is hot, we're going to put our butter in it. While this is going,
00:43our gnocchi are going to go in here. We're trying to get them in there a few at a time. It's going
00:47to be two to three minutes total cooking. At this point, I'm going to add some sage leaves. And when
00:52it gets to a color that I like, that's not too brown, we're going to stop it by putting lemon
00:56juice in it and cutting the heat. I always like to make this family style and put a pot in the middle
01:00of the table. And pasta waits for no one. You wait for the pasta. So once they float,
01:06then I'm going to take a gnocchi. You don't have to strain any of this. Right in this. Look at that.
01:10Oh, good Lord. And we're going to finish it with that magical pancetta parmesan on top. We're going
01:15to make it rain. Beautiful. A little lemon zest. This is a meal. It's very easy to do at home and so
01:21satisfying. So delicious. Very simple. You can freeze it, do it ahead of time,
01:26or just do it the day of like we did. Buon appetito.
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