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Ricotta Gnocchi

Males about 9 dozen; makes enough sauce for about 9 dozen gnocchi, about 3 cups



1 1/2 cups unbleached all-purpose flour

Pinch salt

1 large egg, beaten with a fork

16 ounces good quality ricotta cheese


1 tablespoon unsalted butter

1/4 cup minced Speck Alto Adige

1/2 cup chicken broth

2 cups heavy cream

2 cups grated Asiago cheese

Grating nutmeg

​Salt to taste



Heap the flour on a work surface; add the salt and mix; form a hole in the middle of the flour.  Add the ricotta cheese and egg to the center of the hole and mix to form a dough.

Knead for a few minutes until smooth; cover and allow dough to rest for 30 minutes.

When ready to use, cut the dough into small chunks and roll each one into a rope shape the thickness of your middle finger; cut rope into 1/2 inch pieces and roll each piece off the tines of a fork or butter paddle to create lines.  Place them on towel-lined trays until ready to boil.

Bring a large pot of salted water to a boil and drop a few dozen of the gnocchi into the pot and when they bob to the surface, fish them out with a mesh strainer and add to casserole dish with a layer of the sauce.  Continue boiling until all are cooked.  Pour remaining sauce over the top.

Toss with the gnocchi Asiago Cream Sauce to coat the gnocchi well and serve.


 In a non-stick pot, melt butter over medium heat and add Speck; cook 1 minute; add chicken broth and combine well.  Slowly stir in cream and cheese; stir until well combined.  Add grating of nutmeg and salt to taste.

This recipe is featured on show 2903 – Ricotta!


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