Ricotta gnocchi
Photo courtesy of The Clifton Inn

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  • 1 Full recipe of ricotta (Recipe follows)
  • 1 Egg
  • 1 ½ – 2 cups all-purpose flour
  • Olive oil
  • Ricotta
  • 1 Quart Half and Half
  • 1 Pint Buttermilk
  • Pinch of salt

Make the Ricotta

  1. Heat ingredients until just beginning to curdle.
  2. Once curdling begins, turn off heat and let sit until curds are fully formed.
  3. Strain through a piece of cheesecloth and refrigerate curd till cool.

Note: Save whey (the liquid left over from this process) to use to cook grains or tenderize meat.

Make the Gnocchi

  1. Combine ricotta and egg to form a loose paste.
  2. Turn out onto a cutting board, and add flour until a smooth dough forms.
  3. Roll into ropes the thickness of a double-A battery.
  4. Cut into small dumplings and blanch in salted boiling water.
  5. When gnocchis float, pull out of water with a spider strainer or slotted spoon, and rest on an oiled cookie sheet. Once pasta is cool, toss with oil.
  6. When you are ready to serve, sauté on medium high heat till golden brown and serve with your favorite sauce.
  • Recipe By
    Tucker Yoder of The Clifton Inn, Charlottesville, Virginia

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