Ricotta Gnocchi
Makes about 90 gnocchi
Ingredients
- 250 g whole milk ricotta (8 ounces; see note)
- 100 g all-purpose flour (3/4 cup)
- 60 g Pecorino Romano, grated (1/2 cup)
- Pinch freshly grated nutneg
- 1 egg
Instructions
- Combine all ingredients in a medium bowl, kneading lightly until a sticky dough forms.
- Divide dough into four pieces. Working with one piece at a time, on a floured work surface, roll into a rope about the diameter of your finger.
- Cut the rope into 1/2 inch long pieces, and optionally, form ridges by rolling on a gnocchi board or back of a fork. Transfer formed gnocchi to a baking sheet.
- Freeze gnocchi, then transfer to a freezer bag for longer term storage.
- Bring a large kettle of salted water to a gentle boil. Add gnocchi and simmer until they float to the surface. Let simmer 1 more minute, then use a slotted spoon to scoop out and transfer to your favorite sauce.
Notes
If you're up for it, you can make your own Ricotta Cheese. We did.