Sous Vide Ricotta Gnocchi

Sous vide ricotta is only two ingredients and couldn’t be easier but is SO much better than the majority of store bought options. Use it to make incredible pillowy, light ricotta gnocchi.

Author

Erika Turk

Erika snagged her first Anova when she was in college, and she wasn't your typical college student, she needed REAL food and not just packaged ramen and take-out. The Anova was a natural decision, and she's been rolling out ridiculous tasting, and looking, sous vide meals ever since. Find her on Instagram at www.instagram.com/foodandfrenchies

Prep Time: 00:02

Recipe Time: 01:00

Temperature : 172F / 77.8C

Ingredients

• 3 quarts (12 cups) whole milk
• 1/3 cup white vinegar
• For the Gnocchi:
• 1/2 cup sous vide ricotta
• 1 cup grated Parmesan cheese
• 3/4 cup all purpose flour
• 1 whole egg
• 1 egg yolk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Preheat sous vide bath to 172°
2. In a gallon ziploc bag, combine whole milk and vinegar. Stir or massage bag gently to combine.
3. Using the water displacement method, seal bag and place into preheated water.
4. Cook for 45 minutes to one hour.
5. Remove bag from water, curds should be visibly separated from the whey.
6. Using a fine mesh strainer, separate curds from whey.
7. Set a strainer over a bowl and line with paper towels or cheese cloth, add strained curds to strainer and allow additional whey to drain into bowl for 30 minutes.
8. If not making gnocchi right away, place into container and refrigerate.

Finishing Steps

1. For the gnocchi: Combine ricotta, Parmesan, egg, egg yolk, salt and pepper in a large bowl and mix until well combined.
2. Add 3/4 cup flour to the ricotta mixture and mix until dough forms. You want a very soft dough but not sticky, if extremely sticky add 1 tablespoon of additional flour at a time until manageable. Closer to 3/4 cup is better so add conservatively.
3. Place the dough onto a lightly floured surface, lightly sprinkle flour over the top surface and press into a 1 inch thick disk.
4. Cut the disk into 8 pieces (like pizza slices!) as evenly as you can.
5. Roll each piece into a log about 10” long, lightly sprinkling with more flour if it gets unmanageable.
6. Line up the logs and cut into gnocchi as evenly as you can. Pieces should be about 3/4” squares but no need to be super precise here!
7. Toss the cut gnocchi gently and lightly in flour and put on a large pot of water to boil. (If you aren’t planning on eating all of the gnocchi now I still recommend cooking it, it reheats better cooked!).
8. Boil gnocchi for 2-3 minutes or until it floats.
9. Toss gnocchi in desired sauce (I recommend bolognese or browned butter and sage) and serve!