Make sure your ricotta is not too wet. If it is, you can drain it over paper towels on top of a colander or use a cheesecloth and weigh it down. Once your ricotta is ready, combine it with the Parmesan, salt, and egg yolks. Add in the flour and combine gently. If the dough feels too wet to roll out (either from your ricotta or if you had particularly large egg yolks), add a bit more flour into the dough.

Add a bit of flour to your surface. Taking the dough into pieces, roll out each piece into a long cylinder, approximately the width and shape of a breadstick, or about 1⁄2 inch. While you will need to roll the dough a fair amount, try to knead it as little as possible, and sprinkling with flour a bit as needed. Cut the dough into 1-inch pieces and set aside.

To freeze the gnocchi, place them on a parchment-lined pan, ensuring that they are not touching, and place them in the freezer. Once they have fully frozen (1 to 2 hours) move them into a resealable freezer-safe bag, making sure to remove as much air as possible.

When you are ready to eat them, bring a pot of water to a boil. Add the gnocchi into the water and let them cook for 2 to 3 minutes, or until the gnocchi start to float. Remove the gnocchi from the pot with a slotted spoon and immediately combine with butter or sauce.

Mushroom Ricotta Toast

Ingredients

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