Ricotta Gnocchi Recipe

Ingredients:

• 1 ½ cups whole milk ricotta cheese
• 1 cup freshly grated Parmesan cheese
• 2 large eggs, beaten
• 1 ½ cups all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• ¼ teaspoon black pepper (optional)
• Pinch of nutmeg (optional)

Instructions:

1. Prepare the Ricotta: Place the ricotta cheese in a fine-mesh sieve over a bowl. Let it drain for about 30 minutes to remove excess moisture.
2. Mix Ingredients: In a large mixing bowl, combine the drained ricotta, grated Parmesan cheese, beaten eggs, salt, and pepper (if using). For extra flavor, you can also add a pinch of nutmeg.
3. Add Flour: Gradually add the all-purpose flour to the ricotta mixture, stirring until a soft dough forms. Be careful not to overmix, as this can make the gnocchi tough.
4. Shape the Gnocchi: Lightly flour a clean work surface. Take a handful of the dough and roll it into a long rope about 1 inch in diameter. Use a knife to cut the rope into 1-inch pieces. You can leave them as is or use a fork to create ridges on the gnocchi.
5. Cook the Gnocchi: Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the boiling water, working in batches if necessary to avoid overcrowding the pot. Cook the gnocchi for 2-3 minutes or until they float to the surface.
6. Serve: Use a slotted spoon to transfer the cooked gnocchi to a serving dish. Serve them hot with your favorite sauce, such as marinara, pesto, or browned butter with sage. Garnish with additional Parmesan cheese and fresh herbs, if desired.

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