Ricotta Gnocchi
Ricotta Gnocchi
  • 1 lb ricotta cheese
  • 4 eggs
  • 1 cup freshly grated Parmesan cheese
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons garlic powder
  • 2 cups all-purpose flour, or as needed
  1. Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
  2. Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
  3. While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
  4. Place gnocchi into a serving bowl, and spoon sauce over top.

These will take any sauce form a heavy tomato to a light cream – and anything in-between.