• 2 cups (600g) fresh Ontario ricotta cheese
  • 1 lemon zest
  • 1 tbsp (10g) lemon juice
  • 2 tsp (15g) salt
  • 1g ground black pepper
  • 2 whole eggs
  • 2 egg yolks
  • ¼ cup (15g) grated parmesan
  • 1 cup & 2 tbsp (150g) sifted flour

  • Place ricotta cheese in a strainer with a cheese cloth or a clean kitchen towel and let it drain in the fridge for 2 hours.
  • Once ready, mix together all of the ingredients with the ricotta cheese except for the flour. Be sure to mix until everything is completely incorporated. 
  • Once mixed, add the flour just until fully incorporated, being sure not to over work the dough.
  • Allow the dough to rest for two hours.
  • When ready, roll the dough into 1/2-inch thick ropes on a floured surface and cut into 1-inch pieces. Be sure to have extra flour ready, as the dough will be a little wet and will require a bit of extra flour. 
  • Blanch the gnocchi in boiling salted water. Once the gnocchi are floating, remove them from the water and place them on a tray lined with parchment. 
  • Oil the gnocchi and separate them. Place the tray in the fridge to cool.
  • Re-heat and serve in your favourite sauce when ready.

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