{"id":1455,"date":"2017-09-06T11:10:09","date_gmt":"2017-09-06T16:10:09","guid":{"rendered":"https:\/\/www.nicholls.edu\/culinary\/?p=1455"},"modified":"2026-08-25T14:03:43","modified_gmt":"2026-08-25T14:03:43","slug":"ricotta-gnocchi","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/ricotta-gnocchi\/","title":{"rendered":"Ricotta Gnocchi"},"content":{"rendered":"<p><strong>Basic Gnocchi Recipe<br \/>\n<\/strong><strong>Chef Nina Compton<\/strong><\/p>\n<p>-5 Yukon Gold Potatoes<\/p>\n<p>-3 egg yolks<\/p>\n<p>-1 T salt<\/p>\n<p>&#8211; 1 \u2013 1 \u00bd cups all-purpose flour<\/p>\n<p>&nbsp;<\/p>\n<p>Boil potatoes hole with the skin on until fork tender. Remove from water and peel while still hot. Use potato ricer to mash potatoes into a smooth consistency. Add 3 egg yolks, salt, and flour. Work dough with hands until it starts to come together. Dough should feel soft but not break apart. Work dough while it is hot so that it does not get gummy. Put dough mixture into piping bag with \u00bd inch opening and squirt into lines. Slice into \u00bc inch long pieces. Cook gnocchi right away with sauce of your choice.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Basic Gnocchi Recipe Chef Nina Compton -5 Yukon Gold Potatoes -3 egg yolks -1 T salt &#8211; 1 \u2013 1 \u00bd cups all-purpose flour &nbsp; Boil potatoes hole with the skin on until fork tender. Remove from water and peel while still hot. Use potato ricer to mash potatoes into a smooth consistency. Add 3 [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[47],"tags":[],"class_list":["post-1455","post","type-post","status-publish","format-standard","hentry","category-culinary"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ricotta Gnocchi - Chef John Folse Culinary Institute<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/ricotta-gnocchi\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ricotta Gnocchi - Chef John Folse Culinary Institute\" \/>\n<meta property=\"og:description\" content=\"Basic Gnocchi Recipe Chef Nina Compton -5 Yukon Gold Potatoes -3 egg yolks -1 T salt &#8211; 1 \u2013 1 \u00bd cups all-purpose flour &nbsp; Boil potatoes hole with the skin on until fork tender. 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