5-Minute Gnocchi That Tastes Like Italy

By Vincenzo's Plate · 5 min

Ingredients

Instructions

1. Put the ricotta in a large bowl and break it up with a fork until crumbly.
2. Crack in the egg, add 4 Tbsp grated pecorino, and mix well.
3. Gradually add half the flour and mix until it starts to come together.
4. Lightly flour the counter, knead the dough gently with a forward-and-back motion, then work in the rest of the flour until well incorporated. Use a pastry scraper to gather leftover bits.
5. If the dough is sticky, sprinkle on a little more flour, but not too much. Keep working it until silky and moist but not so sticky that it leaves moisture on your hands.
6. Stretch the dough ball with a rolling pin on a lightly floured surface, rotating and stretching until it is about 1/2 inch thick.
7. Cut the dough into strips about 1 inch wide, spread them apart on the counter, and dust with flour.
8. Roll each strip from the middle outwards into a long snake, then cut into small pillows with a pastry scraper.
9. Place the gnocchi on a baking-paper-lined tray, dust lightly with flour, repeat with remaining dough, and freeze the trays.
10. For the sauce, melt the butter in a medium pan over medium-low heat, grate the lemon zest straight into the pan, add the torn mint leaves, then squeeze in the lemon juice without letting seeds fall in. Simmer gently for a minute or two, then remove from heat and set aside.
11. Bring a large pot of water to the boil with 1 Tbsp sea salt. Drop in the gnocchi without stirring and wait until they float to the surface.
12. Lift out with a slotted spoon, move straight to the sauce pan over low heat, and gently toss with a wooden spoon until coated. Turn off the heat.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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