From Tucker Yoder, Executive Chef, The Clifton Inn
- 1 quart Half and Half
- 1 pint Buttermilk
- 1 pinch Salt
Heat ingredients until they are just beginning to curdle, once curdling begins turn off heat and let sit till curds are fully formed. Strain through cheesecloth and refrigerate curd until cool. Save whey to use to cook grains or tenderize meat.
- 1 full recipe Ricotta
- 1 each Egg
- 1.5-2 cups All-purpose flour
Combine ricotta and egg to form a loose paste. Pour onto cutting board add flour until a smooth dough forms. Roll into ropes the thickness of a double a battery. Cut into small dumplings and blanch in salted boiling water. When gnocchi floats pull out of water onto an oiled cookie sheet. Once cool toss with oil. At service sauté till golden brown.