Ricotta Gnocchi
 Learn to make pillowy-perfect ricotta gnocchi in just 25 minutes with Catherine McCord’s Meal Prep Magic cookbook. Ingredients For the Ricotta Gnocchi ½ teaspoon kosher salt, plus more for boiling the gnocchi 1½ cups freshly grated Parmigiano Reggiano cheese 1 cup ricotta cheese (I use Galbani brand whole milk ricotta) 2 large egg yolks 1 tablespoon olive oil 1 cup all-purpose flour, plus more for rolling ½ teaspoon kosher salt, plus more for boiling the gnocchi 1½ cups freshly grated Parmigiano Reggiano cheese 1 cup ricotta cheese (I use Galbani brand whole milk ricotta) 2 large egg yolks 1 tablespoon olive oil 1 cup all-purpose flour, plus more for rolling For Serving 2 tablespoons Lemon-Herb Compound Butter (recipe below) or plain unsalted butter Freshly grated Parmigiano Reggiano cheese Flaky sea salt 2 tablespoons Lemon-Herb Compound Butter (recipe below) or plain unsalted butter Freshly grated Parmigiano Reggiano cheese Flaky sea salt Lemon-Herb Compound Butter (Optional) 1 stick (½ cup) unsalted butter, softened to room temperature 2 tablespoons chopped fresh herbs (such as parsley, dill, cilantro, chives, or a mix) Zest of one lemon 1 stick (½ cup) unsalted butter, softened to room temperature 2 tablespoons chopped fresh herbs (such as parsley, dill, cilantro, chives, or a mix) Zest of one lemon Instructions Bring a large pot of salted water to a boil. In a medium bowl, add the Parmigiano Reggiano, ricotta, egg yolks, and olive oil and mix with a fork until well combined. Sprinkle the flour and salt on top, and stir with the fork to gently combine. When the mixture gets too thick to mix with a fork, use your hands to form the dough into a disk. Place the dough on a wooden surface lightly dusted with flour. Line a rimmed sheet pan with parchment paper, then dust it with flour. Cut the disk into 4 equal-size portions and roll each portion into a long rope, about ½ inch in diameter. Using a bench scraper (or a knife), cut the rope into ½-inch to 1-inch segments. Place on the prepared sheet pan and toss gently to coat in flour to prevent sticking. Repeat with the remaining dough. When all the gnocchi have been formed, add the compound butter (or plain unsalted butter) to a large nonstick skillet. Set over low heat and gently melt. Add the gnocchi to the boiling water and cook until they all float to the surface, about 3 minutes. Remove them with a spider strainer or slotted spoon (save the cooking liquid) and transfer the gnocchi directly into the pan of melted butter. Toss to coat, then gently stir in about ¼ to ½ cup of the reserved pasta water, until a thick and luscious sauce forms. Serve topped with grated Parmigiano Reggiano cheese and flaky sea salt. Bring a large pot of salted water to a boil. In a medium bowl, add the Parmigiano Reggiano, ricotta, egg yolks, and olive oil and mix with a fork until well combined. Sprinkle the flour and salt on top, and stir with the fork to gently combine. When the mixture gets too thick to mix with a fork, use your hands to form the dough into a disk. Place the dough on a wooden surface lightly dusted with flour. Line a rimmed sheet pan with parchment paper, then dust it with flour. Cut the disk into 4 equal-size portions and roll each portion into a long rope, about ½ inch in diameter. Using a bench scraper (or a knife), cut the rope into ½-inch to 1-inch segments. Place on the prepared sheet pan and toss gently to coat in flour to prevent sticking. Repeat with the remaining dough. When all the gnocchi have been formed, add the compound butter (or plain unsalted butter) to a large nonstick skillet. Set over low heat and gently melt. Add the gnocchi to the boiling water and cook until they all float to the surface, about 3 minutes. Remove them with a spider strainer or slotted spoon (save the cooking liquid) and transfer the gnocchi directly into the pan of melted butter. Toss to coat, then gently stir in about ¼ to ½ cup of the reserved pasta water, until a thick and luscious sauce forms. Serve topped with grated Parmigiano Reggiano cheese and flaky sea salt. For The Lemon-Herb Compound Butter (Optional) Place the softened unsalted butter in a medium bowl. Add the chopped fresh herbs and lemon zest. Mash with a fork until evenly blended. Place an 8 by 11-inch rectangle of parchment paper on your work surface, then scrape the butter mixture into the middle. Using your hand and the spatula, scrape it into a rough cylinder, shaping as you roll. Place the cylinder on a sheet of plastic wrap, then twist into a tight cylinder. Set in the fridge to chill until firm, about 4 hours. Prep-in-Advance Instructions: Gently place the uncooked gnocchi in airtight containers and refrigerate for up to 3 days. To freeze, place the uncooked gnocchi on a parchment-lined baking sheet, freeze for one hour, and then transfer gnocchi into labeled zip-top bags and freeze for up to 4 months. Cook as directed above, adding 30 seconds to the cooking time. Place the softened unsalted butter in a medium bowl. Add the chopped fresh herbs and lemon zest. Mash with a fork until evenly blended. Place an 8 by 11-inch rectangle of parchment paper on your work surface, then scrape the butter mixture into the middle. Using your hand and the spatula, scrape it into a rough cylinder, shaping as you roll. Place the cylinder on a sheet of plastic wrap, then twist into a tight cylinder. Set in the fridge to chill until firm, about 4 hours. Prep-in-Advance Instructions: Gently place the uncooked gnocchi in airtight containers and refrigerate for up to 3 days. To freeze, place the uncooked gnocchi on a parchment-lined baking sheet, freeze for one hour, and then transfer gnocchi into labeled zip-top bags and freeze for up to 4 months. Cook as directed above, adding 30 seconds to the cooking time. Nutrition Information Powered by Per serving (4 servings) Calories: 552 Fat: 51 g Saturated fat: 30 g Carbohydrates: 29 g Sugar: 1 g Fiber: 1 g Protein: 32 g Sodium: 828 mg Cholesterol: 233 mg Per serving (4 servings) Calories: 552 Fat: 51 g Saturated fat: 30 g Carbohydrates: 29 g Sugar: 1 g Fiber: 1 g Protein: 32 g Sodium: 828 mg Cholesterol: 233 mg