Ubs In Person Cooking Class: Caprese Ricotta Gnocchi

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time. Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID. Caprese Ricotta Gnocchi Serves 4 1 1/2 cups (one 15-ounce container) whole milk ricotta cheese 3 large egg yolks 1 cup (about 4 ounces) ‘00’ flour or all-purpose flour, plus more for rolling out 3/4 cup (about 1 ounce) freshly-grated Parmesan, mplus more for finishing 3/4 teaspoon fine sea salt 1/4 teaspoon freshly-cracked black pepper Canola oil ½ cup cherry tomatoes, halved ½ cup perline mozzarella or fresh mozzarella diced ½ cup chicken stock Basil-leaves washed and torn Shredded parmesan [hidden] the ricotta cheese, egg yolks, salt, pepper, and parmesan in a food processor. Puree until smooth and empty the contents of the food processor into a large mixing bowl.Using a wooden spoon or a rubber spatula, mix the flour into the egg mixture. Test the mixture by taking about ¼ cup out and rolling it into a log. The mixture should hold together when rolled out; if it splits under moderate pressure while being rolled out, mix in 2 tablespoons of flour to the full batch and test it again.When the gnocchi dough is at the appropriate texture, roll out a quarter of the dough and use a butter knife to cut the gnocchi into ½ inch portions; give a gentle squeeze with your index finger and thumb on the side opposite of where you cut. Transfer the gnocchi to a well-floured baking sheet. Gnocchi can be frozen at this step; be mindful to ensure the gnocchi are not touching each other when placed in the freezer. The best way is to freeze them on a baking sheet until hardened and then transfer to a ziploc bag.Bring a large pot of water to a boil and season generously with salt. When boiling, add in ¼ of the gnocchi, spreading out the gnocchi when adding it to the water so they don’t all clump in one spot. When the gnocchi float, they are ready, about 1 - 2 minutes. Remove from the water with a strainer and place onto an oiled baking sheet. Cook remaining gnocchi in batches.After the gnocchi are boiled, place a large saute pan over medium heat. Add a thin layer of canola oil to your pan and allow 30 seconds for the oil to heat up. Place 1 ½ cups of cooked gnocchi into the saute pan, ensuring the gnocchi is not wet when placing it into the saute pan.Season the gnocchi with salt and pepper and brown on one side. Flip the gnocchi and halved cherry tomatoes and mozzarella mozzarella. Cook until cherry tomatoes have released some of their liquid. Add in chicken stock and simmer till reduced by half. Season with salt and pepper, remove from the heat, add in torn basil leaves and top with shredded parmesan. Taste and adjust seasoning if desired. More Info below.