Lemon Ricotta Gnocchi

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

2 to 3 medium lemons

5-½ oz. (1-¼ cups) all-purpose flour; more as needed

Kosher salt

8 oz. (about 1 cup) whole-milk ricotta

1 large egg

4 Tbs. unsalted butter, cut into pieces

1 large shallot, finely diced

1 tsp. finely chopped fresh thyme

Freshly grated Parmigiano-Reggiano or Grana Padano, for serving

Directions at finecooking.com

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