Fresh Cheese Gnocchi

Recipe author: Gracie Schatz

Using Petit Suisse cheese as a base, this simple gnocchi dough is both delicious and versatile. The dumplings can be frozen for later, making them perfect for a quick meal when you don't feel like cooking. They're also fun to make and are an excellent kitchen project to enjoy with friends, family, or kids!

Preparation time: 10 minutes  

Cooking time: 1 hour  

Cuisine: Italian  

Ingredients:

- 1/2 pint Petit Suisse Cheese (e.g., Chives and Garlic, Chili and Herbs)

- 1/2 cup All-purpose flour** (plus more for rolling out)

- 1 tsp Lemon zest

- 1 tsp Salt

- 1 tsp Freshly cracked black pepper

- 1 Egg yolk

- 2 Tbsp Butter

Instructions:

1. Make the Dough:

   - Place the Petit Suisse cheese in a bowl with the egg yolk, salt, pepper, and lemon zest. Mix well to combine.

   - Add the flour, folding it in with a soft spatula until the dough starts to clump together.

   - Turn the dough out onto a well-floured work surface and gather it together, kneading gently for about a minute until it becomes a smooth, homogenous ball.

   - Wrap in plastic wrap and let it rest for at least half an hour before rolling out. (The dough can also be made the night before and rested overnight in the refrigerator.)

2. Form the Gnocchi:

   - After the resting period, place the dough on a well-floured work surface and cut it into four pieces.

   - One piece at a time, roll the dough into a long rope, about 1 inch thick. Start by forming it into a log shape, then use your fingers to press down and roll the dough until it reaches the desired thickness.

   - Cut the rope into 1-inch wide gnocchi using a bench scraper or knife and place them on a lightly floured sheet tray in the refrigerator. Continue this process with all four pieces of dough.

3. Cook the Gnocchi:

   - Once all the gnocchi are rolled out and in the fridge, bring a large pot of salted water to a boil.

   - While the water is boiling, warm a large nonstick or cast-iron pan over medium-high heat with 2 tablespoons of butter.

   - Place however many gnocchi you'd like to eat in the boiling water. Cook them until they float up to the surface.

   - Using a mesh strainer or slotted spoon, transfer the gnocchi to the butter pan and crisp them up for about 2-4 minutes, until golden and crunchy on the outside.

4. Serve:

   - Serve the gnocchi with [green garlic pesto](https://www.lanecountybounty.com/blogs/recipes/green-garlic-the-tender-vibrant-hassle-free-treat-of-springtime), butter, fresh mint, Parmesan cheese, or in a mushroom and Parmesan broth with cooked spring vegetables.

5. To Freeze:

   - Place the sheet tray with gnocchi in your freezer and freeze until firm. Transfer to a plastic bag or sealed container. When ready to use, follow the same cooking instructions.

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This recipe is ideal for a cozy dinner, and the gnocchi can be paired with various sauces or broths depending on your mood! Enjoy your delicious homemade gnocchi!