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Lemon Ricotta Gnocchi In Butter Thyme Sauce


"The dough is very delicate to work with, and I used almost a cup and a half by the time I finished rolling my gnocchi. My gnocchi turned out very tender although they cooked up beautifully. Because I wanted the lemon flavor to shine, I used both lemon zest in my dough as well as lemon juice and zest in my butter sauce. To ensure that the sauce wouldn’t taste too heavy, I added an herbal note by adding some fresh lemon thyme leaves. To ensure that you use as little flour as possible, I suggest draining your ricotta cheese in a sieve first to remove excess liquid, before making the dough. It is also important to use the best ricotta cheese you can find. I used fresh sheep’s milk ricotta from a local cheese store here in Umbria, but any good quality ricotta cheese, including homemade will work fine."

Servings: 4 / Calories: 821


2 Cups Whole Milk Ricotta Cheese, Drained (See Notes)
4 Egg Yolks
3/4 Cup Grated Parmesan Cheese
1 Teaspoon Grated Lemon Zest
1 Teaspoon Salt
1 to 1 1/2 Cups All-purpose Flour (See Notes Above)
1 Stick Unsalted Butter
2 Teaspoons Lemon Juice
Zest of 1 Lemon
1 Tablespoon Chopped Fresh Lemon Thyme

Additional Grated Parmesan Cheese



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