Ricotta-Asiago Gnocchi


  • 2c. low fat ricotta cheese
  • 2c. asiago cheese
  • 2 eggs
  • 2Tbsp. basil (Note: I recommend you use freshly chopped or freeze dried if possible)
  • 1 1/4c. flour
  • 4qts water

Bring water to a boil. Combine both cheeses, the eggs, and the basil. Mix until thoroughly combined, then slowly add flour until dough is soft and still a little sticky. Grab a handful of dough and roll into a rope about 1″ thick. Pinch off pieces of the rope to create pillows about 1″ square. Place on parchment or silpat until you have about half the dough ready to go, then place in pot. Boil for 3-4 minutes, until dough floats to surface. Remove cooked gnocchi from boiling water with a slotted spoon. While the first batch is boiling, create a second batch in the same way and proceed to boil them after removing the first batch from the water.


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