Ricotta Gnocchi

Ingredients:
450g light ricotta cheese, drain excess liquid
2 large eggs
1/2 cup freshly grated parmesan cheese
1/2 teaspoon salt
2 cups plain flour, more as needed
sauce of your choice

Method:
In a large bowl, add 1.5 cups of flour. Make a well in the centre, add ricotta cheese, eggs, parmesan and salt. Mix until combined. Turn mixture onto a well floured board and begin gentle kneading. Add more flour as necessary until dough stops sticking to your fingers. Form dough into a large ball.

Cut the ball in half and then half again (so cut into four equal balls).

Roll each section into 1/2 inch thick rope.

Cut each rope into 1 inch pieces.

To make the ridges, roll each piece down the tines of a fork or gnocchi board. It’s ok if they look a little funny, it will take some practice to get the pressure correct.

Sprinkle gnocchi with a little flour, spread them out, and allow them to rest a bit while you heat the sauce and bring a large pot of lightly salted water to a boil over high heat.

Gently add the gnocchi to the boiling water and cook until they float to the surface. This only takes a few minutes.

Drain and place into a serving bowl. Spoon sauce over gnocchi and stir lightly with a wooden spoon until mixed.

Other dishes to use in:
Gnocchi Casserole