RICOTTA GNOCHI!

Put ricotta, Parmigiano-Reggiano cheese, nutmeg, eggs, and salt & pepper in a bowl and mix. Add flour, stirring to form a soft, wet dough.

Scrape out dough onto a clean counter and use extra flour to knead and form into a disc.

Cut dough into 4 pieces, and using one at a time, roll into logs, and cut into 1” pieces. As your cutting and rolling don’t forget to always keep your dough wrapped in plastic wrap, or it will dry out. Then, cut each log into about 3/4” pieces.

Place on floured cookie sheet lined in parchment and try not to let touch each other.

In batches, gently boil the gnocchi in salted water until they float to the top, and then cook them for 2 more minutes. Lift out with a slotted spoon or spider strainer and shake off excess water.

Place in (warm if possible) serving bowl and top with a sauce. Gently mix the sauced gnocchi and serve with extra Parmigiano.

TIPS:

• The amount of flour depends on the moisture level of the ricotta. Add flour until the dough doesn’t stick to your fingers;)

• These can be frozen once the are formed. Place sheet pan with gnocchi (not touching) into the freezer. Once frozen they can be placed in a zip-lock bag.

• These can be boiled from frozen.