Ricotta Gnocchi with Mint and Meyer Lemon
What you’ll need...
1 lb whole milk ricotta
200 grams 00 flour
2 tablespoons mint, finely chopped
Zest of 2 Meyer lemons
3 egg yolks
1 teaspoon kosher salt
For the dough…
Line a plate with paper towels. Drain off any excess liquid from the ricotta and transfer it to the plate. Spread it out slightly and top with more paper towels to absorb any excess moisture. Transfer the cheese to a medium mixing bowl and mix with remaining ingredients until just combined. Form into a disk, wrap in plastic, and refrigerate for about an hour.
Time to shape…
Transfer the dough to a floured surface and cut into 8 wedges. Dust each wedge with additional flour and roll into a thick rope (there should be enough flour so the exterior is as smooth as possible). Cut into pillows of desired size and repeat with remaining dough. Transfer to a well-floured surface and cook immediately or freeze on a flat tray until solid, then in an air-tight container for up to a week (like I did, see images below!).
Melt a few tablespoons of butter in a large saute pan. Cook gnocchi in well-salted water until they bob to the surface--if frozen, make sure the water is at a rapid boil so the gnocchi cook quickly and don't fall apart. Transfer directly to the butter with a bit of pasta water and gently stir to coat and emulsify. Serve immediately, topped with more lemon zest and black pepper. Enjoy!