Sheep's-Milk Ricotta Gnocchi

1. 1

   In a large bowl, combine the ricotta with the egg yolks and salt until blended.

2. 2

   Add the 3/4 cup plus 2 tablespoons of flour and stir until a very soft, sticky dough forms.

3. 3

   Turn the dough out onto a work surface and sprinkle with flour.

4. 4

   Wrap the dough in plastic and let rest for 30 minutes.

5. 5

   On a lightly floured work surface, roll the dough into 2 ropes that are each about 1 inch in diameter.

6. 6

   Using a floured knife, cut the ropes into 1/2-inch slices.

7. 7

   Transfer the gnocchi to a baking sheet lined with wax paper and sprinkle with flour.

8. 8

   Bring a large pot of salted water to a boil.

9. 9

   Add the gnocchi and cook until they rise to the surface, then simmer the gnocchi until firm, about 2 minutes.

10. 10

    Using a slotted spoon, transfer the gnocchi to a bowl of ice water to cool them quickly and stop the cooking.

11. 11

    Drain and gently pat dry.

12. 12

    In a large nonstick skillet, melt the butter.

13. 13

    Add the gnocchi and cook over high heat, turning once, until golden brown, about 4 minutes.

14. 14

    Serve right away.

* Per serving · 4 servings · Values may vary.

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