How to Make Chef Geoffrey's Ricotta Gnocchi

Food and Wine

Chef Geoffrey brings comfort and elegance together with his homemade Ricotta Gnocchi—pillowy soft, cheesy, and surprisingly simple to make. In this video, he shows you how to mix, shape, and cook this Italian classic, all with just a few ingredients.

Transcript

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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