Parmesan Ricotta Gnocchi
Makes 4 servings
2 cups whole-milk ricotta cheese
2 large eggs, slightly beaten
2 cups Parmigiano-Reggiano, finely grated
1 1/4 cups all-purpose flour
1 TBSP black pepper
1/2 TBSP Salt
Your favorite sauce to serve with
Prepare a baking sheet with lightly floured parchment paper.
In a large bowl, stir together the ricotta, eggs, salt and pepper until the mixture is uniform.
Add the flour in two batches until the dough is soft and still slightly wet.
Flour a surface and turn the dough out of the bowl. Divide the dough into 3 parts. Roll each into a 1″-1 1/2″ rope. Make sure your hands are well floured as well. Using a bench scraper or a floured knife, cut rope into 1″ pieces. Place on the prepared and floured baking sheet making sure they are arranged in one layer.
If not cooking right away, make sure they are covered with a clean kitchen towel.
To cook, bring a large pot of salted water to a boil. Drop in the gnocchi and give it a stir to make sure they are not sticking together. I recommend doing this in 2 batches. They should take no longer than 3-4 minutes to cook through. Lift out of water with a slotted spoon and throw right into the sauce or pan depending on how you are serving the gnocchi.