This foolproof recipe for ricotta gnocchi turns out pillowy dumplings with a delicate chew. The lemon-cream butter sauce is just right for any occasion.
Category: Main Dish
Cuisine: not set
8 oz. whole-milk ricotta
Zest of ½ lemon
1 cups heavy cream
1 large egg
Tiny pinch of freshly grated nutmeg (optional)
1 oz. Parmesan finely grated (about ½ cup), plus more for serving
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt divided, plusmore
Freshly ground pepper
? cup (83 g) all-purpose flour plus more for surface
Semolina or cornmeal (for baking sheet)
Extra-virgin olive oil (for baking sheet)
2 Tbsp. unsalted butter
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