Weekly Winner:  Restaurant-Worthy Gnocchi that Anyone (yes, even you) Can Make.

On Friday I made what was quite possibly the most restaurant-quality meal I have ever made.  If I had ordered this Ricotta Gnocchi with Summer Herbs in a restaurant I would have shook my head and said “this is why they’re the professionals. No one can do this at home.”  Not that I haven’t made gnocchi before. I’ve even written about it here.  That time it was a bit of an ordeal. It took serious time, a bit of technique, and quite a mess to get it even reasonably good.  Not this time.

Thanks to Food and Wine and the incredible “hack” that was revealed to make this, seriously anyone can make this dish.  And you should!!  If you can dump stuff in a food processor and squeeze a bag, you can make this.  Literally, it is as easy as boiling water, because that is the only cooking you’ll need to do.

Ricotta Gnocchi with Summer Herbs

Serves 4


Kosher salt

2 cups fresh ricotta cheese

1 large egg

1/4 cup freshly grated Parmigiano-Reggiano cheese

3/4 cup all-purpose flour

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 1/2 teaspoons finely grated lemon zest, plus more for sprinkling

Freshly ground pepper

Snipped chives, chopped parsley and small basil leaves, for garnish


  1. Tie a length of thin kitchen twine tightly across a large, two-handled saucepan. Fill the saucepan with water and bring to a simmer. Add a generous pinch of salt.
  2. Meanwhile, in a food processor, pulse the ricotta with the egg and cheese until smooth; scrape down the side of the bowl as necessary. Add the flour and 1 1/2 teaspoons of kosher salt and pulse until just incorporated.
  3. Scrape the gnocchi dough into a large sturdy resealable plastic bag; press the dough into a corner of the bag to remove as much air as possible, then snip off the corner to make a 1/2- to 3/4-inch opening.
  4. Using steady pressure and working over the pot of simmering water, pipe out 1/3 of the gnocchi dough into 3/4-inch pieces, using the twine to cut them into the saucepan. Simmer until the gnocchi rise to the surface, then continue simmering until they’re plumped and just cooked through, about 5 minutes total. Using a slotted spoon, transfer the gnocchi to a lightly oiled rimmed baking sheet. Repeat with the remaining dough in 2 batches.
  5. Transfer the gnocchi to a platter. Add the 2 tablespoons of olive oil and the lemon zest and gently toss to coat. Season with salt and pepper and toss again. Serve in shallow bowls, garnished with a drizzle of olive oil, grated lemon zest, snipped chives, chopped parsley and small basil leaves. Serve right away.

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