Ricotta Gnocchi

1. 1

   Bring a large pot of salted water to a rapid boil.

2. 2

   Stir together the ricotta, eggs, Parmesan, salt, pepper, and nutmeg (if desired). Stir well.

3. 3

   Add the flour, stirring to form a soft, sticky dough. Divide in quarters.

4. 4

   With floured hands, roll each quarter of the dough on a well-floured surface into a 3/4-inch diameter rope. Cut the dough into 3/4-inch pieces. Make a small indentation in the center of each piece with your thumb or a fork.

5. 5

   Set the formed gnocchi in a single layer on a floured, wax paper-lined baking sheet.

6. 6

   Working in 2 batches, cook the gnocchi in the boiling water until they have all risen to the surface, about 3-4 minutes. With a slotted spoon, scoop the first batch into a large bowl (and toss with 1/2 of the olive oil and/or butter) while you cook the second batch. Transfer the second batch to the bowl and use the rest of the olive oil and/or butter. Gently mix the two batches together.

7. 7

   Top with your favorite sauce or sprinkle with Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.