Chef Dallas McGarity’s Ricotta Gnocchi

Get ready to wow your friends! This original recipe by Chef McGarity for Ricotta Gnocchi is a great dish for a pretty quick and impressive show of culinary talent. Learn more about the Louisville, Kentucky chef in our exclusive Q&A!

Instructions

Combine the cheeses and 1.5 cups of flour until you form a dough ball. If you need more flour, add it. The dough should be firm but sticky.

Use the remaining flour to dust your cutting board and roll out the dough into long tubes. Cut into dumpling shaped pieces and cook in boiling salted water until the dumplings float. Remove and toss in olive oil and cool.

To serve, reheat the gnocchi in a pot of water until they are soft and toss in any sauce you like.


Recipe Credit

Chef Dallas McGarity grew up in rural South Carolina and learned to love food from an early age by helping his Mamaw shuck corn and shell peas on the back porch as a kid. After working as a dishwasher during high school, he decided to go to culinary school at Johnson & Wales University in Charleston, South Carolina and worked in some of the best restaurants in the low-country. He moved to Louisville, Kentucky in 2004 to a blossoming restaurant scene and after working at several fine dining places in Louisville as Executive Chef, he was ready to open a restaurant as both Executive Chef and Owner. Now Chef McGarity owns two popular restaurants in the Kentuckiana area, The Fat Lamb Modern Kitchen and Bar in Louisville, Kentucky and Portage House in Jeffersonville, Indiana. They both provide a creative outlet that allows Chef McGarity to utilize great local ingredients and showcase some of the talented producers in the area.