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1
In a large bowl, whip the ricotta to break up the curds.
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2
Add the egg and stir until evenly combined.
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3
Add the grated cheese and a pinch of salt.
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4
Taste and adjust seasonings.
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5
Pour flour onto a large plate or shallow pie dish.
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6
As if you were making chocolate chip cookies, use a teaspoon to form oval shape gnocchi and drop into flour.
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7
Do not let the formed gnocchi touch each other or they'll stick together.
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8
Working in batches of six, coat gnocchi lightly with flour by rolling the plate.
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9
Dust flour off gnocchi and place on a parchment lined cookie sheet.
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10
Repeat.
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11
Refrigerate two hours or until gnocchi are firm.
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12
You can refrigerate overnight but fresh gnocchi is best eaten the day it's prepared.
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13
Drop gnocchi into salted boiling water.
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14
Adjust heat to a simmer.
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15
When gnocchi floats to the top and is slightly firm to the touch, about 3-4 minutes.
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16
Remove using a slotted spoon.
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17
Serving suggestion: melted butter, peas and sage or a lean pasta topping of your choice, such as tomato sauce with basil and a shaving or two of parmesan cheese.
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18
In a heavy-bottomed pot, slowly bring the milk and the lemon juice to 200 degrees F. Remove from heat and cover.
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19
Place in a spot where the temperature will remain uniform (we suggest an unheated oven).
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20
After 6 hours, strain the curds and whey through cheesecloth.
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21
Tie the corners of the cloth to form a bag and hang it to drain overnight.
