Mike La Charite, Jason Logsdon

Ricotta Gnocchi

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Preparation info
  • Serves:

    2 to 4

    • Difficulty

      Easy

Appears in
Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars
Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

  • About

Ingredients

For Sous Vide Ricotta

  • 3 quarts (12 cups) whole milk
  • ⅓ cup white vinegar

Method

For the Sous Vide Ricotta

Preheat sous vide bath to 172°F (77.8°C).

In a gallon Ziploc freezer bag, combine whole milk and vinegar. Stir or massage bag gently to combine.

Using the water displacement method, seal bag and place into preheated water.