1. Line a fine-mesh strainer set over a bowl with 3 coffee filters or a triple layer of paper towels. Place ricotta in lined strainer, cover and refrigerate for at least 1 hour- preferably overnight. 2. Meanwhile, heat oven to 300 degrees. Process bread in a food processor until finely ground. Spread crumbs on rimmed baking sheet and bake until dry and golden, about 10 minutes. Let these cool to room temperature. 3. Transfer drained ricotta to food processor and pulse until curds break down to fine, grainy consistency, about eight 1-second pulses. 4. Using a rubber spatula, combine ricotta, egg, basil, parsley, salt and pepper in a large bowl. Add flour, Asiago cheese and the bread crumbs. Stir until well combined. 5. Refrigerate dough for at least 15 minutes until firm. Check texture of dough. If it feels too wet, add more flour a TBL at a time. 6. Lightly dust work surface with flour. With floured hands, roll a lemon-sized piece of dough into a 3/4" rope, rolling from center of dough outward Cut rope in 3/4"-long pieces and transfer to parchment paper-lined rimmed baking sheet. Repeat with remaining dough, dusting work surface with flour as needed. 7. Start to bring 4 quarts of water with 1 TBL table salt to a boil in a large pot or Dutch oven. While the water is getting hot, get your sauce ready. 8. Once water is boiling, reduce heat so it's simmering, then gently drop half of the gnocchi into water and cook until all pieces float to surface. Continue to simmer until gnocchi are cooked through, about 2 more minutes. Using slotted spoon, scoop gnocchi from water, allowing excess water to drain. Transfer the gnocchi to the skillet with the sauce and cover to keep warm. 9. Repeat with the rest of gnocchi. Gently toss gnocchi with sauce until coated. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
