Chef Mark McEwan began his illustrious career as the youngest-ever executive chef at Toronto’s upscale Sutton Place Hotel. From here, he opened the ground-breaking North 44, which set a new standard of excellence in Toronto’s culinary landscape. Chef McEwan continued to push dining innovation with the launch of Bymark, winner of the enRoute Award for Canada’s Best New Restaurants and a pioneer in the Toronto Financial District food scene. Never one to rest on his laurels, Chef McEwan then opened the chic ONE Restaurant, which is considered by locals and discerning travelers alike as the heart of Yorkville.
 

“These ricotta gnocchi have been a signature dish at Fabbrica since opening. Using ricotta instead of potato makes the gnocchi feather-light and gives a delicious mild flavour. The lemon zest adds a unique brightness to the dish. I love serving with homemade tomato sauce with dollops of fresh burrata on top that melt on contact. Because the gnocchi are lighter, this dish is a go-to comfort recipe all year round.“

Step 1

Place ricotta cheese in a strainer with a cheese cloth or a clean kitchen towel and let it drain in the fridge for 2 hours.
 

Step 2

Once ready, mix together all of the ingredients with the ricotta cheese, except for the flour. Be sure to mix until everything is completely incorporated.
 

Step 3

Once mixed, add the flour just until fully incorporated, being sure not to over work the dough.
 

Step 4

Allow the dough to rest for two hours.
 

Step 5

When ready, roll the dough into 1/2-inch thick ropes on a floured surface and cut into 1-inch pieces. Be sure to have extra flour ready, as the dough will be a little wet and will require a bit of extra flour.
 

Step 6

Blanch the gnocchi in boiling salted water. Once the gnocchi are floating, remove them from the water and place them on a tray lined with parchment.
 

Step 7

Oil the gnocchi and separate them. Place the tray in the fridge to cool.
 

Step 8

Re-heat and serve in your favourite sauce when ready.