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1
Put the ricotta in a sieve and place over a bowl for 16 to 30 minutes to drain.
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2
Discard the liquid.
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3
Bring a large pot of salted water to a boil.
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4
In a medium bowl, combine the drained ricotta, egg, salt, pepper, green onions, and Asiago or Parmesan.
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5
Gradually add the flour, 1/4 cup at a time, using your hands and blending just until the dough holds together.
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6
Remove 1 teaspoon of the dough and roll into a ball on a floured surface.
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7
Drop into the boiling water.
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8
If the piece falls apart, add more flour to the dough, 2 tablespoons at a time, until it will form a ball.
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9
Repeat the cooking test until the dough holds together and floats to the surface.
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10
Divide the dough into 4 equal parts.
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11
On a generously floured board, using your hands, roll each section into a rope about 1 inch in diameter.
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12
Cut the ropes into 1-inch-long pieces and slightly indent with a fork.
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13
If youre not using the gnocchi right away, cover them thoroughly with flour and store in the refrigerator or freezer.
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14
Drop the gnocchi into the boiling water.
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15
Stir gently to prevent sticking.
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16
When the gnocchi float to the top, they are cooked.
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17
Remove with a slotted spoon to a serving bowl.
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18
Meanwhile, heat the sauce in a medium saucepan over medium heat.
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19
Top the gnocchi with the sauce.
