Ricotta Gnocchi

Ingredients I use

• 1 container of Ricotta Cheese
• ¾ of the same container of all-purpose flour
• ¼ cup of graded Parmesano Reggiano cheese
• Fresh cracked white or black pepper
• With this recipe, I also added 3 finely sliced green scallions

How I made it

Stir together ricotta, parmesan cheese, pepper. Add flour, stirring to form a soft, wet dough.

Shape dough on a well-floured surface into 1-inch-thick pieces, shaped like a  rope. Cut crosswise into 1-inch pieces with a knife. Roll the pieces on a gnocchi board or simply roll with your index finger on a flat surface to make a slight indent in the dough.

Boil a large pot of water and season with sea salt generously. Add the gnocchi in two parts, boiling until they float and leaving for an additional 30-45 seconds. Then remove and place aside. I like to add a light drizzle of extra virgin Olive Oil so they do not stick together.

You can add your favorite sauce or simply add extra virgin olive oil and freshly graded parmesano-reggiano cheese.

Enjoy!