Ricotta Gnocchi
Ingredients
- 2 cups whole-milk ricotta (1 pound)
- 2 eggs
- 1 1/2 cups grated parmesan
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 1/4 cups all-purpose flour
Steps
- Stir together all ingredients except the flour until fully combined.
- Fold in the flour to form a soft, wet dough.
- Shape dough on a well-floured surface into 1 inch thick ropes.
- Cut crosswise into 1-inch pieces with a lightly floured knife, and arrange on parchment paper-lined baking sheet.
- Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch.
- Lift out with a slotted spoon and drain in colander.