Fresh Ricotta Gnocchi - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions

Name: Fresh Ricotta Gnocchi - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions
Ingredients: Semolina or all-purpose flour, for dusting; About 12 ounces (about 1 ½ cups) Fresh Ricotta Cheese (recipe follows) or store bought (preferably strained in a cheese cloth-lined colander for 3 to 5 hours); 1 ounce finely grated Parmigiano-Reggiano cheese (about 1/2 cup), plus more for serving; 1 large egg plus 1 large egg yolk; 1 teaspoon Kosher or sea salt; 3 ounces whole wheat flour (about ½ cup); 3 ounces all-purpose flour (about ½ cup), plus extra for dusting; 2 cups your favorite tomato sauce (or other pasta sauce); Freshly ground black pepper and salt, to taste; Extra-virgin olive oil, to taste; Minced fresh herbs such as basil, parsley, or chives, to taste; 1/2 gallon whole milk (not UHT or boxed milk); 1/3 cup lemon juice (or distilled white vinegar); 1 teaspoon Kosher or sea salt, optional

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For Gnocchi Line a rimmed baking sheet with parchment paper and dust with semolina flour. Set aside. Discard any excess water from the ricotta. In a medium bowl

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Ingredients

Semolina or all-purpose flour, for dusting
About 12 ounces (about 1 ½ cups) Fresh Ricotta Cheese (recipe follows) or store bought (preferably strained in a cheese cloth-lined colander for 3 to 5 hours)
1 ounce finely grated Parmigiano-Reggiano cheese (about 1/2 cup), plus more for serving
1 large egg plus 1 large egg yolk
1 teaspoon Kosher or sea salt
3 ounces whole wheat flour (about ½ cup)
3 ounces all-purpose flour (about ½ cup), plus extra for dusting
2 cups your favorite tomato sauce (or other pasta sauce)
Freshly ground black pepper and salt, to taste
Extra-virgin olive oil, to taste
Minced fresh herbs such as basil, parsley, or chives, to taste
1/2 gallon whole milk (not UHT or boxed milk)
1/3 cup lemon juice (or distilled white vinegar)
1 teaspoon Kosher or sea salt, optional